Photo of Jacket potatoes with smoked trout by WW

Jacket potatoes with smoked trout

10
7
3
SmartPoints® value per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
You can’t go past this old favourite so why not shake traditional a little by topping these spuds with flaked trout, zingy horseradish and salsa!

Ingredients

Red skin potato

720 g, (4 x 180g) unpeeled

Trout, skinless, baked or grilled

200 g, (buy 350g smoked trout)

Tomato(es)

2 medium, chopped

Red onion

¼ small, finely chopped

Fresh chives

1 tbs, chopped

Lemon(s)

1 medium, wedges

Balsamic vinegar

2 tsp

Olive oil

1 tsp

Horseradish cream

2 tsp

Extra light sour cream

¼ cup(s)

Olive oil

1 tbs, (lemon infused)

Lemon(s)

1 medium, cut into wedges to serve

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Top potatoes with flaked trout and horseradish mixture. Sprinkle with chives. Serve with tomato salsa and lemon wedges.

Notes

SERVING SUGGESTION: Baby salad leaves, drizzled with lemon juice. TIPS: You can use extra-virgin olive oil or garlic-infused olive oil instead of lemon-infused oil. Start microwaving the potatoes before you get out your other ingredients.