This dish contains the following allergens: Fish, Milk/Dairy
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4 x 250g
baking potatoes, poked several times with a fork
1 tbsp
olive oil
Flaked sea salt and ground black pepper, as desired
200ml
Greek yogurt
1 tbsp
dill, finely chopped
Zest of 1 lemon
2 tsp
capers
2 tsp
chives, chopped
120g
cooked smoked trout
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
Utensils
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 pelletscoop to pour pellets into the smoke box until filled tothe top. Then close smoke box lid.
Step 3
Turn dial to AIR FRY. Press WOODFIRE FLAVOUR. Set temperature to 200°C andset time to45minutes. Select START/STOP to begin preheating (IGN and preheating will take approx.6-7minutes).
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 potatoesinCrisper Basket, closelid 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 troutinto 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 troutmixture.
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.
4 x 250g
baking potatoes, poked several times with a fork
1 tbsp
olive oil
Flaked sea salt and ground black pepper, as desired
200ml
Greek yogurt
1 tbsp
dill, finely chopped
Zest of 1 lemon
2 tsp
capers
2 tsp
chives, chopped
120g
cooked smoked trout
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
Step 2 of 6
While holding the smoke box lid open, use the pelletscoop to pour pellets into the smoke box until filled tothe top. Then close smoke box lid.
4 x 250g
baking potatoes, poked several times with a fork
1 tbsp
olive oil
Flaked sea salt and ground black pepper, as desired
200ml
Greek yogurt
1 tbsp
dill, finely chopped
Zest of 1 lemon
2 tsp
capers
2 tsp
chives, chopped
120g
cooked smoked trout
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
Step 3 of 6
Turn dial to AIR FRY. Press WOODFIRE FLAVOUR. Set temperature to 200°C andset time to45minutes. Select START/STOP to begin preheating (IGN and preheating will take approx.6-7minutes).
4 x 250g
baking potatoes, poked several times with a fork
1 tbsp
olive oil
Flaked sea salt and ground black pepper, as desired
200ml
Greek yogurt
1 tbsp
dill, finely chopped
Zest of 1 lemon
2 tsp
capers
2 tsp
chives, chopped
120g
cooked smoked trout
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
Step 4 of 6
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 potatoesinCrisper Basket, closelid to begin cooking. Flip potatoes halfway through cooking.
4 x 250g
baking potatoes, poked several times with a fork
1 tbsp
olive oil
Flaked sea salt and ground black pepper, as desired
200ml
Greek yogurt
1 tbsp
dill, finely chopped
Zest of 1 lemon
2 tsp
capers
2 tsp
chives, chopped
120g
cooked smoked trout
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
Step 5 of 6
While the potatoes cook, prepare the filling. In a large bowl, mix yogurt, dill, lemon zest, capers and chives. Flake troutinto small pieces and add to mixture. Season as desired with salt and pepper.
4 x 250g
baking potatoes, poked several times with a fork
1 tbsp
olive oil
Flaked sea salt and ground black pepper, as desired
200ml
Greek yogurt
1 tbsp
dill, finely chopped
Zest of 1 lemon
2 tsp
capers
2 tsp
chives, chopped
120g
cooked smoked trout
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
Step 6 of 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 troutmixture.
4 x 250g
baking potatoes, poked several times with a fork
1 tbsp
olive oil
Flaked sea salt and ground black pepper, as desired
200ml
Greek yogurt
1 tbsp
dill, finely chopped
Zest of 1 lemon
2 tsp
capers
2 tsp
chives, chopped
120g
cooked smoked trout
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
