Loaded Jacket Potatoes With Hot Smoked Trout
TIP: Using a fork, insert into trout at a 45°angle into the thickest part, twist fork to flake trout into small pieces.
- Contains Fish
- Contains Dairy
Prepared with
Ingredients
- 4 x 8.8oz baking potatoes, poked several times with a fork
- 1 tbsp olive oil
- Flaked sea salt and ground black pepper, as desired
- 7fl. oz Greek yogurt
- 1 tbsp dill, finely chopped
- Zest of 1 lemon
- 2 tsp capers
- 2 tsp chives, chopped
- 4oz cooked smoked trout
Instructions
Step 1
To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place. Place Crisper Basket on grill, then close the lid.
Step 2
While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close smoke box lid.
Step 3
Turn dial to AIR FRY. Press WOODFIRE FLAVOUR. Set temperature to 200°C and set time to 45 minutes. Select START/STOP to begin preheating (IGN and preheating will take approx. 6-7 minutes).
Step 4
Evenly cover the potatoes with olive oil, salt, and pepper. When unit beeps to signify it has preheated and ADD FOOD is displayed, open lid and place potatoes in Crisper Basket, close lid to begin cooking. Flip potatoes halfway through cooking.
Step 5
While the potatoes cook, prepare the filling. In a large bowl, mix yogurt, dill, lemon zest, capers and chives. Flake trout into small pieces and add to mixture. Season as desired with salt and pepper.
Step 6
When cooking is complete, the potatoes should be crisp on the outside and soft in the middle. Cut a cross on the top of potatoes and fill with smoked trout mixture.