Jersey Royal Finger Eats

(2lb) small Jersey Royal Potatoes

Toppings
100g pkt smoked trout
200g jar mayonnaise
15g pkt chives
125g pkt Roquefort cheese
200ml carton crème fraiche
35g pkt parsley
125g pkt hot smoked (ready-to-eat) trout fillets
165g jar horseradish sauce
15g pkt dill
75g jar salmon roe

Bring a large pan of water to the boil. Add potatoes, bring back to the boil, then simmer gently for 12-15 minutes or until just tender. Drain, then plunge potatoes into cold water to cool. Slit tops of each potato and fill with a combination of toppings:

Mayonnaise with twist of smoked trout, garnished with chives.

Crème fraiche topped with Roquefort cheese and chopped parsley.

Mayonnaise and horseradish sauce mixed, topped with smoked trout fillet, garnished with dill.

Mayonnaise topped with salmon roe and garnished with parsley.

Makes 60 – 65

TIPS:
Do not peel Jersey potatoes. Simply rub any flaky skin gently from the surface. Always put Jersey Royals into boiling water - to seal in the flavour. Adding salt to the water is a matter of personal preference.

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