Baby Potato Halves

  • 10 x white baby potatoes
  • 2 bay leaves
  • 4 cloves of garlic, peeled and left whole
  • 100gm baby caper in brine, well drained
  • 1 litre vegetable oil for deep frying
  • 1 x ‘Bouverie’ smoked trout
  • 1 x small tub of crème fraiche
  • 1 x handful of fresh dill
  • zest and juice of one lemon
  • cracked black pepper
  • salt to season.
  1. Simmer potatoes with garlic, bay leaves and salt until just cooked, drain and refrigerate to chill. Set aside.
  2. For the dill and lemon crème fraiche, whisk together chopped dill, crème fraiche, lemon zest and juice. Season with salt and freshly cracked black pepper.
  3. For the crispy capers, heat oil in a saucepan to 160c. Fry the capers until crisp all the way through. Drain on absorbent paper.
  4. Remove skin and bones from the trout and set aside.
  5. To serve, cut the potatoes in half. Top each half with a teaspoon of the dill and lemon crème fraiche.
  6. Dip the crème fraiche side of the potato into the crispy capers.
  7. Place a piece of the smoked trout next to the crème fraiche, and garnish with a sprig of fresh dill.
  8. Finish the canapés with a few good turns of freshly cracked black pepper.
Much of the potatoes nutrients lie just under the skin so keep the skin on when you can.

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