Jacket potatoes with smoked trout

Instructions

1. Line a microwave-proof plate with a paper towel. Use a fork to prick the potatoes all over. Put the potatoes on the paper towel and microwave on High for 10-12 minutes or until tender. Set aside for 3 minutes or until cool enough to handle.
2. Meanwhile, remove any skin and bones from the trout and coarsely flake the flesh. Set aside. Combine the tomatoes and onion in a small bowl. Drizzle the tomato salsa with the vinegar and 1 teaspoon lemon-infused oil. Combine the horseradish and 2 tablespoons sour cream in a small bowl.
3. Using a sharp knife, cut the tops off each potato. Discard the tops and scoop out the potato flesh, leaving 2cm-thick shells. Mash the potato flesh together with the remaining oil and remaining sour cream in a bowl. Spoon the potato mixture back into the shells.
4. Top the potatoes with the flaked trout and horseradish mixture. Sprinkle with the chives and serve with the tomato salsa and lemon wedges.