These little mouthfuls of deliciousness are a synch to make and they will be gobbled up in seconds. We've known burned mouths due to everyone’s eagerness to grab more than their fair share - so warn your guests and don’t forget to keep a couple back for the cook.
They can be made the day before and stored in the fridge until needed, so perfect for a busy Easter weekend of entertaining.
Ingredients - makes 16
(These ingredients fill good-sized potatoes, if you are able to get tiny potatoes you will need less)
8 even sized small new potatoes
2 tsp olive oil
40g smoked haddock
40ml double cream
1 small shallot, finely chopped
10g Parmesan, finely grated
8 fine asparagus spears optional
Pre heat oven to 190°
Wash and halve the potatoes lengthways.
Put the potatoes in a roasting tray and drizzle with a little olive oil. Cook until just tender, 15-20 minutes depending on size.
When cool enough to handle, neatly scoop out the centres of the potato halves.
Sprinkle a little chopped shallot into each potato. Then add about 0.25 tsp of double cream.
Pack in some flaked smoked haddock and add another 0.25 tsp double cream to just cover the fish.
Season with black pepper and sprinkle over some grated Parmesan. Place half a fine asparagus spear on top, if using.
Either store in the fridge until required (they keep very well for several hours) or bake on a lightly oiled roasting tin for 10-12 minutes.