Ingredients
Makes 60 - 65
- (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
Jersey Royal Recipes
Jersey Royal Finger Eats.
Method
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.
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.
