Crisp skins with a silky, buttery centre, lifted with tangy soured cream and finished with pops of delicate trout roe. Iindulgent yet light, the kind of elegant nibble that vanishes fast at a festive table. Part of Elliotts’s trio of canapes:
- Crispy fried goats’ curd and cranberry money bags
- Crab and lobster vol-au-vents
- Twice-baked baby potatoes with soured cream and trout roe
Prep:25 minutes
Cook:45 minutes
Serves:Serves 12
Dietary:Egg-free, nut-free
By Elliott GroverFrom Saturday Kitchen Recipes
These twice-baked baby potatoes with soured cream and trout roe score a Nutri-Score C. Olive oil and butter add richness, balanced by modest portions and protein from trout roe. Estimated per potato: 120 kcal, fat 7g, saturates 3g, carbs 10g, sugars 1g, protein 4g.
Equipment
Ingredients
- 12 baby new potatoes, 3–4cm long
- 2 tbsp olive oil
- 1 tbsp unsalted butter, melted
- 2 tbsp full-fat soured cream
- 1 tbsp fresh chives, very finely snipped, plus extra to garnish
- 50g trout roe
- ½ lemon, zest only
- 1 pinch salt
- 1 pinch white pepper
Customise
- Swap trout roe for salmon roe for a bolder finish.
- Replace soured cream with crème fraîche for extra richness.
- Add finely chopped fresh dill for a herbal lift.
Method
Roast the potatoes (30 minutes – can overlap)
- Heat the oven to 210°C (190°C fan). Toss the potatoes with olive oil and a pinch of salt so they roast evenly.
- Bake until tender for 25–30 minutes, turning once. They should feel soft right through. Let them cool slightly so you can handle them.
Scoop and mash (10 minutes)
- Lower the heat to 200°C (180°C fan) while you prep the filling.
- Slice tiny lids off each potato, just enough to access the centre.
- Scoop carefully using a small spoon, keeping the skins intact like little cups.
- Mash smoothly with butter, soured cream, chives, lemon zest, salt and white pepper until creamy and pipeable.
Fill and finish (5 minutes)
- Spoon or pipe the mash back into the potato shells, mounding slightly.
- Top generously with trout roe and finish with a sprinkle of chives.
Soft. Salty. Gone.
What can you serve with this
- Smoked salmon slices – Echoes the roe and adds silky texture.
- Cucumber and dill salad – Cool, crisp contrast to the warm potatoes.
- Blini platter – Keeps the canapés feeling cohesive and celebratory.
- Champagne or sparkling wine – Always welcome with roe and cream.
