Twice-Baked Mini Potatoes with Smoked Trout
Tiny baked potatoes, hollowed and filled with smoked trout, crème fraîche, dill, and lemon zest.
Method
Heat the oven to 200°C / 400°F. Toss the potatoes with olive oil and salt, place on a baking sheet, and roast for 35-40 minutes, until just tender when squeezed (they should still hold their shape). Let cool for 5 minutes.
Cut each potato in half lengthwise. Using a small spoon or melon baller, scoop out the inside, leaving a 5mm shell. Place the scooped potato in a bowl.
Mash the scooped potato with the smoked trout, crème fraîche, lemon zest, lemon juice, dill, and chives. Season with salt and pepper. The mixture should hold together but stay loose.
Spoon the filling back into the potato shells, mounding slightly. Arrange on a baking sheet.
Return to the oven for 8-10 minutes to warm through. Finish with flaky salt, more dill, and a small twist of black pepper. Serve warm.
A small potato is a generous gesture.
— Oysterdrive
The pocket-size course
These are not potatoes with stuff on top. These are potatoes where the inside has been replaced with the outside's better idea: trout, smoked and flaked, bound with cool crème fraîche, bright with lemon zest, and crowned with dill so fresh it still smells like the plant it came from.
Use the smallest potatoes you can find. Fingerlings work. The idea is one or two bites, no knife required, a small thing you can finish before your next sentence.