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Ingredients
- baking potatoes 4
- horseradish root 1
- lemon juice 2 tsp
- Dijon mustard 1 tbsp
- sugar ½ tsp
- mascarpone 250g
- chives 1 bunch, finely chopped
- smoked trout 2 fillets, broken into pieces
- green salad to serve
Method
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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.
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Step 2
Meanwhile, peel and grate enough of the horseradish to make 2 tbsp, and mix it with the lemon juice, mustard and sugar.
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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.
Nutritional Information
- Kcals 633
- Fat 33.1g
- Saturates 21.4g
- Carbs 58.1g
- Fibre 7.8g
- Protein 21.7g
- Salt 1.4g