For 4 people
For 4 people
Before you begin, preheat your oven to a temperature of 200°C.
Take the potatoes and wash them thoroughly. Make a few holes in each potato with a knife, then place them in a greased dish and bake for about 40 to 50 minutes, depending on their size.
Meanwhile, take the spring onions and cut them into thin slices.
Peel the celery stalks, removing the strings, then cut them into small cubes.
In a bowl, combine half of the diced celery and half of the spring onions with heavy cream. Season with crushed garlic, salt, and pepper.
Rinse the watercress and dice the cucumber after removing the seeds.
Slice the red onion and mix it with the cucumber, watercress and the remaining diced celery and spring onions.
Prepare a vinaigrette by mixing olive oil and lemon juice, then season it with salt and pepper. Add this vinaigrette to the watercress salad.
Once the potatoes are cooked, remove them from the oven and divide them among the plates.
Add the watercress salad and smoked sprat fillets on top and finish by adding the thick cream dressing.
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