Baby bakers with smoked trout

Creamily delicious, these potato and smoked trout bites will go down a treat.

Serves
12
Preparation time
20 minutes
Cooking time
60 minutes

Ingredients

  • 12 even-sized small potatoes (about the size of a golf ball)
  • 100ml soured cream
  • 2 eggs, separated
  • 2 tbsp fresh snipped chives
  • salt and freshly ground black pepper
  • 135g pack smoked trout fillets, flaked
  • cayenne pepper or paprika, for dusting

Method

  1. Preheat oven to 200˚C/400˚F/Gas 6.
  2. Wash the potatoes and prick lightly all over. Arrange onto a baking tray and bake for 40 minutes.
  3. Remove from the oven and cool for a few minutes so you can handle them. Carefully slice the potatoes in half and, using a teaspoon, scoop out the flesh into a mixing bowl. Beat in the soured cream, egg yolks and chives and season to taste.
  4. Whisk the egg whites until they form soft peaks then carefully fold into the potato mixture. Spoon back into the halved potato skins and return to the oven for another 20 minutes.
  5. Serve hot, topped with a few flakes of smoked trout and a light dusting of cayenne pepper or paprika.

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