Horseradish, smoked trout and mascarpone baked potatoes
Jacket potatoes are one of the ultimate comfort foods. Try these poshed-up versions with smoked trout, mascarpone and a kick of fresh horseradish. Horseradish root is at its best in February.
- 4 baking potatoes
- 1 horseradish root
- 2 tsp lemon juice
- 1 tbsp Dijon mustard
- ½ tsp sugar
- 250g mascarpone
- 1 bunch chivesfinely chopped
- 2 fillets smoked troutbroken into pieces
- to serve green salad
Nutrition: per serving
- kcal633
- fat33.1g
- saturates21.4g
- carbs58.1g
- fibre7.8g
- protein21.7g
- salt1.4g
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.