Baked Potatoes with Smoked Trout, Dilled Beetroot & Keta

Baked Potatoes with Smoked Trout, Dilled Beetroot & Keta

Serves: 2 

Ingredients

• 2 baking potatoes

• • Sea salt flakes & freshly ground black pepper

• 60g cooked beetroot (not pickled), roughly chopped

• 1 shallot, very finely chopped

• ½ tbsp chopped dill

• 20g unsalted butter

• 75g smoked trout, flaked

• Squeeze of lemon juice

• 60g crème fraîche

• 25g keta (salmon caviar)

• Bitter leaves (treviso or red chicory), to serve

Instructions

1. Prep the Skins: Preheat the oven to 190°C fan (400°F). Scrub the potatoes and prick with a fork. While still damp, roll them in sea salt flakes for a super-crisp skin.

2. Bake: Place on a baking sheet. Shake a little water over the sheet with wet hands. Bake for 1–1½ hours until they feel soft under the skin and give when pressed.

3. Mix the Filling: While the potatoes bake, toss the chopped beetroot with the shallot, dill, and seasoning.

4. Assemble: Split the hot potatoes open and add the butter. Fill with the beetroot mixture and flaked trout.

5. Top: Add a squeeze of lemon juice, a dollop of crème fraîche, and a spoonful of keta. Serve with bitter leaves on the side to cut through the richness.

Nutrition (est.): ~495 cal | 24g protein | 25g fat | 45g carbs | 7g fibre