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Potato skins with smoked trout & horseradish cream recipe - Recipes - BBC Good Food

  • 24servings
  • 90minutes
  • 59calories

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Source: www.bbcgoodfood.comReport recipe

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Nutrition Info . . .

NutrientsLipids
VitaminsC, P
MineralsSilicon, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 6 medium red potatoes , pricked

  2. olive oil

  3. 100g creme fraiche

  4. 1 tbsp grated horseradish , or 2tbsp horseradish sauce

  5. 150g smoked salmon or smoked trout, cut into small pieces

  6. 1 small red onion , finely chopped

  7. a small bunch of fresh dill , roughly chopped

Instructions Jump to Ingredients ↑

  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.

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

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