Jersey Royal Finger Eats

Les ingrédients

Makes 60 - 65

  • (2lb) small Jersey Royal Potatoes


  • 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

Les recettes Jersey Royal

Jersey Royal Finger Eats.

La méthode

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.


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.