Blas Y Tir - The home of welsh produce - Our Recipes

Fish Pie Rudolph Jackets

Blas y Tir Rudolph potatoes have a vibrant colour with a natural sweetness and a fluffy, creamy texture – ideal for baking and roasting.

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3.67 out of 5

  • 100 Minutes
  • Serves 4
Salmon Pembs parcel


  • 4 large Blas y Tir Rudolph potatoes, scrubbed
  • 1 tbsp olive oil
  • 1 heaped tsp Halen Môn celery salt, ground
  • 2 fillets oak smoked salmon, flaked
  • 1 lemon, zest and juice
  • 3 Blas y Tir spring onions, finely chopped
  • 1 tbsp fresh dill, chopped
  • 1 heaped tbsp Rachel’s crème fraîche
  • Freshly ground black pepper


  1. Heat the oven to 200°C/ Gas Mark 6.
  2. Rub the potatoes with olive oil and sprinkle with the Halen Môn celery salt. Bake for 1¼-1½ hours until soft.
  3. Combine the remaining ingredients in a bowl and season.
  4. Cut the potatoes in half, remove the flesh and add to the salmon mixture. Pile the filling back into the potato shells and serve.

Healthy option: Try serving Rudolph as a plain baked potato without butter – you’ll be surprised at the result and fewer calories too! Use low fat natural yogurt instead of the crème fraîche and serve with a green salad.

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