Seafood Recipes

Smoked Trout And Chive StuffedPotatoes

Roasted potatoes stuffed with smoked trout, chives, garlic and lemon zest in sour cream, drizzled with lemon sour cream.

Smoked Trout And Chive Stuffed Potatoes
8 People
Serves
30 Mins
Prep Time
1 hour 40 Mins
Cook Time
Medium
Difficulty
Australian
Cuisine
The Recipe

About This SeafoodDish

Indulge in the delightful flavours of smoked trout and chive-stuffed potatoes, a perfect gourmet side dish or appetiser. Each potato is filled with creamy mashed potato, fresh chives, and premium smoked trout from Pearl Seafoods, creating a rich, savoury bite. Ideal for entertaining or a special meal at home, this recipe brings quality ingredients to your table. Order fresh, smoked trout from Pearl Seafoods for convenient delivery in Sydney and elevate your dining experience.

Ingredients

  1. 8 medium-sized potatoes
  2. 200g smoked trout, flaked
  3. 2 cloves garlic, minced
  4. 1/2 cup fresh chives, finely chopped
  5. Zest of 1 lemon
  6. 1 1/2 cups sour cream (divided)
  7. Salt, to taste
  8. Pepper, to taste
  9. 1 tablespoon lemon juice
  10. Extra chives, for garnish

Method

  1. Preheat the oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper.
  2. Pierce the potatoes all over with a fork and place them on the prepared tray. Roast the potatoes for 1 hour and 20 minutes, or until very tender. Let them stand for 20 minutes or until cool enough to handle.
  3. Stand each potato on its side and cut the top third off. Repeat with the remaining potatoes. Using a teaspoon and leaving a 1cm border, scoop out the flesh of each potato and place it in a bowl. Scoop out the flesh from the trimmed tops, discarding the skin.
  4. Add the smoked trout, garlic, chives, lemon rind, and 1 cup of sour cream to the potato flesh in the bowl. Stir until well combined, then season with salt and pepper. Spoon the trout mixture back into the hollowed potatoes and place them on the prepared tray. Roast for another 20 minutes, or until golden.
  5. Meanwhile, combine the lemon juice and remaining sour cream in a small bowl. Season with salt and pepper.
  6. Drizzle the stuffed potatoes with the sour cream mixture and sprinkle with extra chives. Serve immediately.
From Our Kitchen

Chef's Tip

The secret to great stuffed potatoes is contrast — crisp roasted skins, soft creamy filling, and rich smoked trout folded gently through the mash. Roasting the potatoes twice helps develop deep flavour and golden edges, while fresh chives and lemon keep the filling light and balanced. Smoked trout adds savoury depth and turns a simple comfort dish into something elegant and restaurant-worthy.

NUTRITION

NutritionPerServing

  • Calories 330 kcal
  • Total Fat 14.0 g
  • Total Carbohydrate 32.0 g
  • Protein 16.0 g
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