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Adjustable stand — hold cookbook or tablet at eye level while cooking
Long oval pan with rack — poach whole salmon, trout
Passive smoke generator — cold smoke cheese, salmon, butter for hours
Record your recipes and experiments — organized cooking journal
Cedar plank grilling — salmon, vegetables get smoky-sweet flavor
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Long oval pan with rack — poach whole salmon, trout
Passive smoke generator — cold smoke cheese, salmon, butter for hours
Record your recipes and experiments — organized cooking journal
Cedar plank grilling — salmon, vegetables get smoky-sweet flavor
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Preheat oven to 190 C, 375F (190C). Drain the can of salmon and set fish aside. Bake potatoes until soft. Cut a cross into top of each potato. Squeeze base to open. Scoop out half of pulp. Put into a bowl with the salmon, anchovies, mushrooms and pesto. Mix well. Put into potato skins, closing cuts to surround filling, return to oven for 20 minutes. Blend remaining ingredients until finely chopped. Pour into small pan, bring to boil. Reduce heat. Simmer for 5 minutes. Serve each potato with some sauce. Serves 6.