Just when we thought a jacket potato couldn't get any better, we discovered that mini jacket potatoes existed! Enter our own version, complete with creme fraiche, dill, smoked salmon and caviar for a fancy entree or canape option.
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Yields:
20 serving(s)
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
Cal/Serv:
57
Ingredients
20
baby new potatoes
1Tbsp.
oil
100g
crème fraîche
finely grated zest and juice of 1 lemon
1Tbsp.
freshly chopped dill, plus extra to garnish
100g
smoked salmon strips
lumpfish caviar, to garnish
Directions
Step 1
Preheat oven to 200°C (180°C fan) mark 6. Put the potatoes in a roasting tin and toss through the oil and plenty of seasoning. Roast for 35-40min until golden and tender. Set aside to cool to room temperature
Step 2
In a small bowl, stir together crème fraîche, lemon zest and juice, dill and seasoning
Step 3
Cut a slit down the length of a potato, then pull the sides apart a little to open. Repeat with remaining potatoes. Top with a dollop of the crème fraîche mixture, a curl of salmon, a few caviar eggs and a dill frond. Serve
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
