Our Cookbook

British

Jacket potatoes with hot-smoked trout, beetroot and pickled cucumber

Adapted from Diana Henry's From the Oven to the Table (because caviar wasn't our jam).

  • YieldServes 4
  • Prep10m
  • Cook1h
  • Effortweeknight

  • 4 large baking potatoes
  • 1 tbsp olive oil
  • fine salt
  • 200g hot-smoked trout, skinned and flaked
  • 200ml crème fraîche
  • 25g butter
  • 2 tbsp capers
  • 1 small bunch fresh dill, fronds picked
  • 2 cooked beetroot (vac-packed, not pickled), sliced

Quick pickled cucumber

  • 1 cucumber
  • 1 tbsp caster sugar
  • 4 tbsp white wine vinegar
  • fine salt

Method

  1. Place the potatoes in a baking tin, drizzle with the oil and dust with fine salt. Bake at 220°C for 1 hour minutes until crisp outside and soft inside.
  2. Meanwhile, slice the cucumber into 1-2mm discs. Toss in a bowl with the sugar and a quarter teaspoon of salt. Mix well, add the vinegar and half the dill. Set aside.
  3. When the potatoes are ready, cut a deep cross into each and pinch open. Drop in a knob of butter (if you’re Ryan) and a couple of tablespoons of crème fraîche.
  4. Top with the flaked trout, beetroot slices, capers and the remaining dill. Serve with a pile of pickled cucumber on the side.

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