Jacket Potatoes with Crème Fraîche and Hot Smoked Trout is a simple yet delicious dish that can impress anyone at the dinner table. This recipe combines fluffy, hot baked potatoes with creamy crème fraiche and flavorful smoked trout, creating a perfect balance of textures and tastes. With just a few ingredients, you can recreate this satisfying meal that serves well for lunch, dinner, or a special occasion with friends and family.

Why You Will Love This Recipe

One of the best things about Jacket Potatoes with Crème Fraîche and Hot Smoked Trout is how easy it is to make. You simply bake the potatoes and let the oven do the work while you prepare the rest of the ingredients. The hot smoked trout adds a wonderful smoky flavor that pairs beautifully with the creamy texture of the crème fraiche. Plus, the pickled cucumbers give a refreshing crunch that brightens up the dish.

This recipe is also very versatile. You can easily swap out the smoked trout for another fish or even try it with roasted vegetables for a delicious vegetarian option. It’s a fun meal, perfect for a cozy night in or a casual gathering with friends. The beautiful presentation of the dish makes it visually appealing, making it a lovely centerpiece on your table.

How to Make Jacket Potatoes with Crème Fraîche and Hot Smoked Trout

Equipment Needed

To make this tasty dish, you do not need a lot of fancy equipment. Here is what you will need:

Oven
Baking tray
Large mixing bowl
Chef’s knife
Fork
Serving plates

Ingredients You’ll Need

For this recipe, gather the following ingredients:

4 baking potatoes
2 tsp extra virgin olive oil
1/4 tsp fine salt, plus more for dusting and seasoning
1 cucumber
1 tsp caster sugar
1 tbsp white wine vinegar
1/2 x 20 pack dill, fronds only, roughly chopped
50g butter
150g crème fraiche
2 x 160g packs Scottish hot smoked trout fillets
2 tbsp nonpareille capers, drained

Step-by-Step Instructions

Preheat the oven to 200°C (400°F). Scrub the baking potatoes clean and prick them all over with a fork. This step helps steam escape while they bake. Rub the potatoes with extra virgin olive oil and sprinkle with fine salt. Place them on a baking tray. Bake for about 1 hour or until they are soft and cooked through.
While the potatoes are baking, prepare the quick pickled cucumbers. Thinly slice the cucumber and place it in a bowl. Add caster sugar, white wine vinegar, and a pinch of salt. Toss everything together to combine. Let the cucumbers sit for a few minutes to pickle.
When the potatoes are done baking, take them out of the oven and allow them to cool for a few minutes. Be careful, as they will be hot. Cut a slit down the center of each potato to open them up. Use a fork to fluff the insides and add a knob of butter for extra flavor.
Top each potato with crème fraiche, pieces of hot smoked trout, and a generous amount of pickled cucumbers. Finish off by sprinkling dill fronds and capers over the top for added flavor and garnish.

How to Serve Jacket Potatoes with Crème Fraîche and Hot Smoked Trout

This dish is best served warm. The fluffy potatoes combined with the rich crème fraiche and flavorful trout make for a hearty meal. Arrange the potatoes on a serving platter and let everyone serve themselves. You can also offer additional sides like a green salad or a light soup to complement the meal.

Storage & Freezing: Jacket Potatoes with Crème Fraîche and Hot Smoked Trout

If you have leftovers, you can store them in the refrigerator. Place the potatoes in an airtight container. They will stay fresh for about 2-3 days. However, the crème fraiche may separate a little after refrigeration, so it’s best to serve them fresh if possible.

Freezing is not recommended for this dish because potatoes can become mushy when thawed. It is best to eat this dish fresh for the best taste and texture.

Serving Suggestions

For various serving ideas, you might consider adding ingredients like:

Fresh herbs (like chives or parsley) for a different flavor profile.
A drizzle of lemon juice over the top for some acidity.
Side dishes like roasted vegetables or a light salad to create a balanced meal.

Variations

There are many ways you could change up this recipe to suit your taste. Here are a few ideas:

Vegetarian Version: Replace the hot smoked trout with roasted chickpeas or grilled vegetables for a vegetarian alternative.
Different Toppings: Add toppings like sautéed mushrooms or caramelized onions for a unique twist.
Spicy Kick: Mix some chili flakes into the crème fraiche for a spicy and tangy flavor.

FAQs

1. Can I use any type of potato for this recipe?

Yes, you can use other types of potatoes, but baking potatoes like Russets or Maris Piper are best for their fluffy texture when baked.

2. What is hot smoked trout, and can I use regular trout instead?

Hot smoked trout is trout that has been cooked and smoked, giving it a distinctive flavor. While you can use regular trout, it will not have the same smoky taste.

3. How do I know when the potatoes are fully cooked?

You can test the potatoes by inserting a fork into the skin. If it goes in easily and the flesh inside is soft, they are done.

4. Can I make the pickled cucumbers in advance?

Yes, you can prepare the pickled cucumbers a few hours ahead of serving. Just keep them in a sealed container in the refrigerator until you are ready to use them.

Make-Ahead Tips for Jacket Potatoes with Crème Fraîche and Hot Smoked Trout

To make your cooking experience a bit easier, consider these tips:

Prep the Potatoes: You can wash and prick the potatoes the night before. Store them in the fridge until you are ready to bake them.
Pickle the Cucumbers Beforehand: You can prepare the pickled cucumbers a few hours before serving, as they taste even better after sitting for a while.
Prepare the Trout Ahead: If you have pre-cooked smoked trout, keep it in the fridge until you are ready to use it.

By following these tips, you can easily have your Jacket Potatoes with Crème Fraîche and Hot Smoked Trout ready in no time, making it a hassle-free meal perfect for any occasion. Enjoy!

Jacket Potatoes with Crème Fraîche and Hot Smoked Trout

A delicious dish of fluffy baked potatoes topped with creamy crème fraîche, smoky trout, and refreshing pickled cucumbers.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: British

Calories: 500

Ingredients Method Notes

Ingredients

For the Potatoes

4 pieces baking potatoes Best with baking potatoes like Russets or Maris Piper.
2 tsp extra virgin olive oil For rubbing the potatoes.
1/4 tsp fine salt Plus more for dusting.
50 g butter For fluffing the potatoes.
150 g crème fraiche For topping.
2 packs Scottish hot smoked trout fillets Each pack being 160g.

For the Pickled Cucumbers

1 piece cucumber Thinly sliced.
1 tsp caster sugar For seasoning the cucumbers.
1 tbsp white wine vinegar For pickling.
1/2 bunch dill Fronds only, roughly chopped.
2 tbsp nonpareille capers Drained, for garnish.

Method

Preparation

Preheat the oven to 200°C (400°F). Scrub the baking potatoes and prick them with a fork. Rub with olive oil and sprinkle with salt. Place on a baking tray and bake for about 1 hour, until soft.
While the potatoes bake, prepare the pickled cucumbers: Thinly slice the cucumber, and in a bowl, mix with caster sugar, white wine vinegar, and a pinch of salt. Let sit for a few minutes.

Finishing the Dish

Once baked, remove the potatoes from the oven and let cool slightly. Cut a slit down the center of each potato, fluff the insides with a fork, and add a knob of butter.
Top each potato with crème fraîche, pieces of hot smoked trout, pickled cucumbers, dill fronds, and capers before serving.

Notes

Serve the dish warm and consider offering side dishes like a green salad. Store any leftovers in an airtight container for 2-3 days; freezing is not recommended.