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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.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
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
  1. 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.
  2. 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
  1. 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.
  2. 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.