WARM SLICED POTATOES WITH HOT SMOKED TROUT


A Delicious alternatives to blinis, these warm canapés are perfect for parties. 
Once you've tried them you'll never look back.
 


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INGREDIENTS

8-10 Small Waxy Potatoes
(Such as Charlotte potatoes)
1 packet Charlie's Hot Smoked Trout
150ml Créme Fraîche
Good Handful of Watercress
Squeeze of Lemon Juice
Black Pepper
Fresh Dill



MAKES 30 CANAPEs 

METHOD

Boil a saucepan of water and cook the potatoes in their skins until just done. Remove them from the pan and slice into 1cm slices and place to one side.

Finely chop the watercress and mix into a bowl with the créme fraîche, squeeze of lemon and black pepper.

Spoon the créme fraîche mix onto each slice of potato, top with a generous sliver of hot smoked trout and garnish with a sprig of dill.


 

The créme fraîche and watercress mix is so versatile and works well on blinis too. Top with either hot or cold smoked trout depending on what you prefer.

 

 

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