The Red Onion Marmalade that Misty makes for Joyful Jars is comprised of thinly sliced red onions, brown sugar and tart cranberries and is truly remarkable. Sweet, savory, rich, round, it is the perfect pair for smoked trout sitting atop the cutest little smashed potatoes. These little one bite appetizers take you on a journey across your taste buds with the sweet marmalade, savory smoked fish, salty briny capers, creamy creme fraiche, herbal parsley and perfectly mild baby potatoes.
These would be most impressive served at your next cocktail party paired with a buttery Finger Lakes Chardonnay or a tropical, mineral-rich Sauvignon Blanc. Hope you give these a try!
Smoked Trout and Red Onion Marmalade over Smashed Baby Potatoes with Capers, Creme Fraiche and Parsley
- 1 pound assorted baby potatoes, red, yellow and purple
- 2 filets of smoked trout, skin removed
- Joyful Jars Red Onion Marmalade
- Homemade Creme Fraiche, recipe here
- fresh parsley
- lemon wedges, for squeezing
- salt and freshly cracked black pepper
- olive oil
In a pot full of cold salted water, add the baby potatoes and bring to a boil. Cook until potatoes are fork tender, about five minutes. Strain and drain the potatoes. Allow them to cool before handling.
Preheat the oven to 400 degrees and line a baking sheet with aluminum foil. Take each potato and gently smash with the heel of your hand until you’ve flattened it but it still holds together. Transfer to the baking sheet and drizzle with a generous amount of olive oil and season with salt and pepper.
Roast in the oven for 30-35 minutes or until golden brown and crispy on the bottoms. Remove from the oven and carefully transfer the potatoes, flipping them so that the bottom is now facing up, to a paper towel lined plate and let drain for a few minutes, patting them gently with the paper towels if necessary.
Transfer potatoes to a serving plate and dollop each one with red onion marmalade and two to three capers. Tear the smoked trout into bite sized pieces and place atop the marmalade and capers. Top with a small dollop of the homemade creme fraiche and finish with a whole parsley leaf. Crack black pepper over the top and squeeze with a little fresh lemon before serving and just try and stop popping these addicting little bites in your mouth!