Jacket potatoes with smoked trout
red skin potato
720 g, (4 x 180g) unpeeled
Trout, skinless, baked or grilled
200 g, (buy 350g smoked trout)
2 medium, chopped
¼ small, finely chopped
1 tbs, chopped
1 medium, wedges
extra light sour cream
1 tbs, (lemon infused)
1 medium, cut into wedges to serve
- Line a microwave-safe plate with paper towel. Use a fork to prick potatoes all over. Place potatoes on prepared plate. Microwave on High (100%) for 10–12 minutes or until tender. Set aside for 3 minutes or until cool enough to handle.
- Meanwhile, remove skin and bones from trout and coarsely flake flesh. Set aside. Combine tomatoes and onion in a small bowl. Drizzle tomato salsa with vinegar and 1 teaspoon oil. Combine horseradish and 2 tablespoons sour cream in a small bowl.
- Using a sharp knife, cut tops off each potato. Discard tops. Scoop out potato flesh, leaving 2cm-thick shells. Mash potato flesh, remaining oil and remaining sour cream in a bowl. Spoon potato mixture back into shells.
- Top potatoes with flaked trout and horseradish mixture. Sprinkle with chives. Serve with tomato salsa and lemon wedges.