Potato skins with smoked trout & horseradish cream
Try this stylish canapé idea, perfect for a relaxed cocktail evening, or Christmas Eve, with friends
Difficulty and servings
Serves 24
Preparation and cooking times
Cook 1 hr 30 mins
Ready in 1 hour 30 mins
- 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.
- 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.
- 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.
- 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.
Get Ahead
The potato skins can be prepared a day ahead. Re-crisp in a 200C/fan 180C/gas 6 oven for 3 minutes. The horseradish crème fraîche can be prepared the day before 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
Recipe from olive magazine, December 2006.
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http://www.bbcgoodfood.com/recipes/4277/
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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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Try this stylish and quick canapé idea, perfect for a relaxed cocktail evening, or Christmas Eve, with friends.
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Difficulty and servings
Serves 24
Preparation and cooking times
Cook 1 hr 30 mins
Ready in 1 hour 30 minsIngredients
- 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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08 November 2007
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27 August 2012
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