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Trout, gin-soaked blackberries and horseradish jackets
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3 juniper berries
170g blackberries, larger ones cut into halves or thirds
3 tbsp sloe gin
650g bag small charlotte potatoes, halved lengthways
2 tbsp olive oil
75g soured cream
2 tbsp freshly grated horseradish
1⁄2 lemon, zest
100g smoked rainbow trout or salmon, cut into strips
1. Crush the juniper in a small bowl; add the blackberries and gin, stirring to coat. Leave to soak for 2 hours, stirring occasionally.
2. Preheat the oven to 200 ̊C, gas mark 6. Toss the potatoes with the oil, season, and scatter on a large baking tray. Roast for 30 minutes. Remove from the oven, cool for 10 minutes, then use a teaspoon to scoop out the flesh and put in a bowl. Return the skins to the oven for 10 minutes to crisp up.
3. Mash the potato flesh with the soured cream, horseradish and lemon zest; season. Spoon the mixture into the skins; add a curl of smoked trout to each. Drain the berries and place on top, with a sprig of dill, if liked.
Typical values per serving:
This recipe was first published in Wed Nov 23 11:47:41 GMT 2016.