• 150g defrosted Toonish
• 1 dl creme fraiche
• 2 baked potatoes
• 2 whole pickle cucumber or 8 slices, chopped
• 0.5 red onion, chopped
• 1 tomato, chopped
• 1 clove garlic, grated
• 1 dl parsley, chopped
• 1 dl vegan mayonnaise
• Some tabasco or chili flakes to taste
• 1 tsp dijon mustard
• 1/2 tsp sugar

1.

Defrost the Toonish ahead of time.

2.

Heat the oven to 200°C. Wash the potatoes and cut a cross over the potatoes. Put them in the oven and bake until they get soft, 45-60 minutes depending on size.

3.

While the potatoes are cooking, mix all the ingredients into a bowl.

4.

Once the potato is done, do a cut in the middle and fill it with the Toonish mix. Top it with sliced green onions, sliced cherry tomatoes and olive oil.