Jacket potatoes with smoked trout
2 large, chopped
¼ small, finely chopped
1 tablespoons, lemon infused
1 teaspoons, chopped
1 slice(s), wedges to serve
Reduced Fat Soured Cream
4 tablespoons, level
- 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.
- 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.
- 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.
- Top the potatoes with the flaked trout and horseradish mixture. Sprinkle with the chives and serve with the tomato salsa and lemon wedges.