Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Horseradish, smoked trout and mascarpone baked potatoes
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 4 baking potatoes
- 1 horseradish root
- 2 tsp lemon juice
- 1 tbsp Dijon mustard
- ½ tsp sugar
- 250g mascarpone
- 1 bunch chives, finely chopped
- 2 fillets smoked trout, broken into pieces
- to serve green salad
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Skewer the potatoes and bake them for 1 hour or until they have some give when squeezed.
- STEP 2
Meanwhile, peel and grate enough of the horseradish to make 2 tbsp, and mix it with the lemon juice, mustard and sugar.
- STEP 3
Remove the potatoes from the oven, pull out the skewers and halve. Scoop the middle of the potatoes into a bowl, leaving enough inside the skins to hold them firm, then arrange the skins in a baking dish. Add the horseradish mix, mascarpone and most of the chives to the bowl, carefully mix, then season. Fold gently into the trout. Spoon the mixture back into the potato skins and re-bake for 10 minutes. Sprinkle with the remaining chives and serve with a green salad.
