Extra virgin olive oil, salt, and black pepper, to taste
Preparation Cut three small squares of aluminium foil. Place the washed potatoes, still in their jackets, on the squares of foil, season with olive oil and herbs and fold the aluminium foil to create three small packets. Roast in the oven at 200°C / 400°F / Gas Mark 6 for one and a half hours.
Meanwhile, prepare the cabbage salad: in a bowl, mix four tablespoons of extra virgin olive oil, the lemon juice, mustard, balsamic vinegar, one teaspoon of wild garlic, salt, and black pepper, and stir well. Slice the red cabbage julienne style, season with the vinaigrette, and mix together. Set aside.
Finely chop the spring onions (save one stalk), stir-fry in a frying pan with two tablespoons of extra virgin olive oil, salt, and black pepper, and cook for a few minutes, stirring all the time. Turn off the heat and allow to cool. Then, add the yoghurt and mix well.
Take the potatoes out of the oven, allow to cool, and take out of the foil still warm. Cut the potatoes in half and scoop out the insides with a spoon. Add to the yoghurt and onion sauce and mix well. Fill the potato halves with the mixture and top off with the salmon.
Dish up: prepare a bed of red cabbage salad and place the stuffed potato on top. Garnish with the chopped fresh onion stalk and a drop of olive oil from the tin of salmon.