Twice-baked baby potatoes with soured cream and trout roe
These bite-sized treats are so smooth and creamy, they disappear in a few gulps! They are perfect for any festive gathering.
Ingredients
- 12 baby new potatoes, ideally about 3–4cm/1¼–1½in long
- 2 tbsp olive oil, for baking
- 1 tbsp unsalted butter, melted
- 2 tbsp full-fat soured cream
- 1 tbsp very finely snipped fresh chives, plus extra to garnish
- 50g/1¾oz trout roe (enough for 12 small garnishes)
- ½ lemon, zest only
- salt and white pepper
Method
Preheat the oven to 210C/190C Fan/Gas 6½.
Toss the potatoes in the olive oil and salt in a bowl and transfer to a baking tin.
Bake for 25–30 minutes, or until tender all the way through. Leave to cool slightly.
Reduce the oven temperature to 200C/180C Fan/Gas 6.
Slice a tiny lid off each potato, just enough to be able to scoop out the flesh.
Carefully scoop out the flesh of the potatoes, leaving the skins intact, using a small spoon, melon baller or Parisienne scoop.
Mash the scooped potato with the butter, soured cream and chives in a bowl. Season with salt and white pepper and mash again until smooth, creamy and pipeable.
Pipe or spoon the mixture back into the potato shells, mounding slightly.
Finish with the trout roe on top of each potato and garnish with a tiny sprinkle of chives. Serve immediately.
