Jacket potatoes with smoked trout
3
Points®
Total time: 30 min • Prep: 18 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
Traditional baked potatoes are topped withhot-smoked trout and served with a tomato salsa.
Ingredients
Potatoes, Raw
720 g
Smoked trout
350 g
Tomato
2 large, chopped
Red onion
¼ small, finely chopped
Balsamic vinegar
2 teaspoon(s)
Olive Oil
1 tablespoon(s), lemon infused
Horseradish Sauce
2 teaspoon(s)
Chives, Fresh
1 teaspoon(s), chopped
Lemon
1 slice(s), wedges to serve
Reduced fat soured cream
4 tablespoon(s), level
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.
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