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Chargrilled Smoked Salmon with Champ

2 4 oz pieces smoked salmon
4 lg Jacket potatoes; cooked
250 ml Milk
4 oz Butter
10 Spring onions
Olive oil
Fresh herbs

In a hot pan, fry the smoked salmon on one side. Turn them over then remove from the pan. Scoop out the potato from the jackets and mix it with warm milk, seasoning and butter. Add the chopped spring onions and herbs.

Serve warm with the salmon, garnished with pesto and basil leaves.

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