Deep-fried jacket potatoes with smoked trout and crème fraîche

Ingredients:

For potatoes:

• 700 g of small young potatoes
• Olive oil
• Coarse salt
• Canola oil or vegetable oil, for deep-frying

For crème fraîche:

• 1 cup of crème fraîche or heavy sour cream
• 2 tablespoons of vodka
• Coarse salt

For the topping:

• 240-300 g smoked trout, remove bones
• 1 shallot, thinly sliced
• 1/2 cup wheat flour
• Olive oil, for frying
• Coarse salt
• Radish sprouts
• Chopped fresh chives
• Salt "Fleur de sel"
• Olive oil, for drizzling

Preparation:

1. Prepare potato: Preheat oven to 180°C. Place the potatoes in a baking dish and drizzle with olive oil. Sprinkle with salt and toss to coat evenly.
   
   Bake for 30-35 minutes, until the potatoes are tender. Remove from the oven and cool slightly. When the potatoes are warm, gently press them with the flat side of a knife until they are flat, about 2 cm thick. Fill a heavy-bottomed saucepan with 10 cm of vegetable oil and heat to 180°C.
   
   Fry the potatoes, immersing them in the oil in batches, for 5-6 minutes, until golden brown. Transfer to paper towels and sprinkle with salt.
2. Prepare crème fraîche: Place the crème fraîche in a bowl, add vodka and a pinch of salt, and whisk vigorously. Refrigerate the sauce until ready to use.
3. Prepare the topping: Carefully separate the trout fillet into petals.
4. Separate the shallot slices into rings. Lightly coat them in flour. Fill a saucepan with 1/2" of olive oil and heat to 180°C. Fry the onion rings for 2-3 minutes, until golden brown. Transfer to paper towels and immediately sprinkle with coarse salt.
5. Assemble the appetizer: Place a teaspoon of crème fraîche on each potato, then top with the trout petals. Garnish with radish sprouts, chives, and fried onions. Sprinkle with fleur de sel salt and drizzle with olive oil.
   
   We offer you the recipe "Canapés with salmon mousse".