Baked Potatoes with Smoked Trout, Dilled Beetroot, Crème Fraîche & Keta
Serves 2·Added 5 May 2026 by Tom Melhuish
MainWinter
Ingredients
| 2 | baking potatoes | |
| sea salt flakes and freshly ground black pepper | ||
| 60 | g | cooked beetroot(not pickled) |
| 1 | shallot(very finely chopped) | |
| 1/2 | tablespoon | dill(chopped, any coarse stalks removed) |
| 20 | g | unsalted butter |
| 75 | g | smoked trout(flaked) |
| lemon juice(good squeeze) | ||
| 60 | g | crème fraîche |
| 25 | g | keta (salmon caviar)(scant 1oz) |
| bitter leaves(such as treviso or red chicory, to serve) |
Method
1.Preheat the oven to 190°C fan (400°F), Gas Mark 6.
2.Scrub the potatoes and prick each with a fork. While they are still damp, sprinkle lightly all over with sea salt flakes. This will give a crisp skin (cooking them wrapped in foil will give a soft skin).
3.Put the potatoes on a baking sheet - not touching - and scatter the sheet with a little water by shaking wet hands over it. Bake for 1–1½ hours; the exact cooking time depends on the size of the potatoes and how many you are cooking at a time (more potatoes will take more time).
4.To test whether the potatoes are done, press them: they should feel soft under the skin and 'give' a little. Pierce with a fine skewer through to the centre, if you want to be sure.
5.While the potatoes are cooking, roughly chop the beetroot and toss with the shallot, dill and a little seasoning.
6.When the potatoes are ready, split them open, season and put some butter on both halves.
7.Fill with the beetroot mixture and the trout, squeeze lemon juice on top, then add a dollop of crème fraîche and spoon on some salmon caviar. Grind some pepper over the top and serve with a few bitter leaves.
Recipe Notes
AI · may be inaccurate
Tips
The author notes that wrapping the potatoes in foil will result in a soft skin, whereas the prescribed method of dry roasting with a spritz of water creates a crisp skin.
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