Baby Potato Halves
 | Cooking Time 2 hours |
 | Serves 20 |
INGREDIENTS
- 10 x white baby potatoes
- 2 bay leaves
- 4 cloves of garlic, peeled and left whole
- 100gr baby capers in brine, well drained
- 1 litre vegetable oil for deep frying
- 1 x Bouverie smoked trout
- 1 x small tub of creme fraiche
- 1 x handful of fresh dill
- Zest and juice of one lemon
- Cracked black pepper
- Salt to season
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 | PERFECT WITH |  | ALSO GREAT WITH |
INSTRUCTIONS
- Simmer potatoes with garlic, bay leaves and salt until just cooked, drain and refrigerate to chill. Set aside.
- 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.
- For the crispy capers, heat oil in a saucepan to 160c. Fry the capers until crisp all the way through. Drain on absorbent paper.
- Remove skin and bones from the trout and set aside.
- To serve, cut the potatoes in half. Top each half with a teaspoon of the dill and lemon crème fraiche.
- Dip the crème fraiche side of the potato into the crispy capers.
- Place a piece of the smoked trout next to the crème fraiche, and garnish with a sprig of fresh dill.
- Finish the canapés with a few good turns of freshly cracked black pepper.
TIP: Much of the potatoes nutrients lie just under the skin so keep the skin on when you can.
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