Jacket potatoes with crème fraîche, hot smoked trout & quick pickled cucumbers

Bake the jacket potatoes. I blast them for 10 minutes in the microwave, then transfer to a baking tin, drizzle with the oil, dust with fine salt, and bake for 45 minutes in a preheated oven at 220ºC, gas mark 7.

Meanwhile, slice the cucumber into 0.1-0.2cm discs. Transfer to a bowl and add the sugar and ¼ tsp salt. Mix well, then add the white wine vinegar and half the dill. Mix and set aside.

Once crisp on the outside and soft inside, remove the potatoes and cut a deep cross into each. Add the butter, a sprinkle of salt and 1-2 tbsp crème fraîche per person. Top with the trout, skinned and broken into large flakes, capers and more dill. Add a pile of cucumbers to each plate and serve.