Baked baby potatoes with smoked trout and horseradish

Ingredients

• 450 grams baby potatoes with skin

• 200 grams smoked trout fillet

• 1 teaspoon horseradish paste

• 1 teaspoon parsley

• 1 red onion

• Olive oil, pepper, and salt

• Juice of half a lemon

• 100 grams crème fraîche

Instructions

1. Preheat the oven to 220°C (hot air).

2. Rinse the baby potatoes under cold water and pat them dry.

3. Mix the potatoes with olive oil, pepper, and salt. Spread them on a baking sheet lined with parchment paper.

4. Bake the potatoes for about 15 minutes. They are ready when you can press them open with a fork without using much force.

5. Meanwhile, remove any bones from the trout and pull the fish apart into small pieces with a fork.

6. Finely chop the red onion and parsley.

7. Add the horseradish paste, parsley, red onion, and lemon juice, then season with pepper, salt, and a little olive oil.

8. Make a small cut at the top of each potato and gently press them open.

9. Spoon some of the trout mixture into each potato and finish with a little crème fraîche.

Storage advice
Serve immediately.

Nutritional information