Potato skins with smoked trout & horseradish cream

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olive magazine

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1. Heat the oven to 180C/fan 160C/gas 4. Bake the potatoes until tender, about 45 minutes. Cool and cut each potato into 4 wedges.
2. Scoop out most of the cooked potato (keep and use for mash or fishcakes - you can freeze it), leaving a shell of potato and skin about 1cm thick. Brush with oil on both sides and season.
3. Put on a wire rack, set on top of an oven tray. Bake for 30 minutes. Leave until just warm or if you want to make ahead, cool and chill until needed.
4. Mix the crème fraîche with the horseradish, and season. Put a dollop of the horseradish crème fraîche into each potato skin. Top with some smoked trout and sprinkle with red onion and dill.

A versatile base

These crisp skins make a good base for any topping. Traditionally they are fried, but baking works just as well.

Per serving

59 kcalories, protein 2.3g, carbohydrate 7g, fat 2.6 g, saturated fat 1.2g, fibre 0.6g, salt 0.14 g

Latest comments and suggestions

• veronika

  08 November 2007

  veronika rated and commented on this recipe

  

  Made these as an hors d'oeuvre to go with champagne for a dinner party. Got loads of compliments. My dog, who by accident was left in the room were two plates with these nibblies happened to be on a very low coffee table and who ate half of one plateful, loved them as well :)

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Ingredients

• 6 medium red potatoes , pricked
• olive oil
• 100g crème fraîche
• 1 tbsp grated horseradish , or 2tbsp horseradish sauce
• 150g smoked salmon or smoked trout, cut into small pieces
• 1 small red onion , finely chopped
• a small bunch of fresh dill , roughly chopped

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Difficulty and servings

Serves 24

Preperation and cooking times

Cook min 1 hr 30 mins

Ingredients

• 6 medium red potatoes , pricked
• olive oil
• 100g crème fraîche
• 1 tbsp grated horseradish , or 2tbsp horseradish sauce
• 150g smoked salmon or smoked trout, cut into small pieces
• 1 small red onion , finely chopped
• a small bunch of fresh dill , roughly chopped

Per serving

59 kcalories, protein 2.3g, carbohydrate 7g, fat 2.6 g, saturated fat 1.2g, fibre 0.6g, salt 0.14 g

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