Mini jacket potatoes with smoked salmon & Fragata olives

Fragata Pimiento Piquillo PeppersFragata Stoneless Olives

The flavour of olives works beautifully with both potatoes and salmon. So it’s no surprise that these mini jacket potatoes topped with olives, smoked salmon and sour cream are completely irresistible. (And they’re so cute too!) Jacket potatoes have come to be thought of as, well, a bit boring. But it’s not their fault! There are plenty of ways to make the fillings more interesting than beans and cheese or tuna and sweetcorn. They also have the potential to be far more elegant than you may have imagined. In fact, it’s perhaps time to rethink what jacket potatoes are all about… One quick (and effective) change is to switch to using baby potatoes rather than large baking potatoes. It instantly switches the jacket’s appeal! Being bite-sized, they look wonderful on a warm buffet at a winter event. The colours (and flavours) make quite an impression. Of course, they work equally well as a side or light meal too. Try them with a salad or along with a simple fish dish. The mix of olives filled with anchovy, salmon, sour cream, chives and leek brings together an array of exceptional flavours, all perfectly complementing one another. It goes beautifully with the texture of the potato, which also works to balance the wonderfully rich flavours. They say eating starts with the eyes, and these mini delights will certainly capture attention. And their visual appeal is matched by the incredible taste. Because although these jacket potatoes may be small, they are totally packed with flavour.


  • ½ can Fragata Anchovy Filled Olives - reduced salt (drained)
  • 500g baby or new potatoes
  • 150ml soured cream
  • 200g smoked salmon slices
  • 1 medium leek, thinly sliced
  • 1 tsp chives, snipped
  • Unsalted butter, a knob
  • Extra virgin olive oil, as needed
  • Sea salt, to taste


  1. Heat your oven to 190°C/170°C fan.
  2. Wash the potatoes thoroughly, prick with a fork then rub with oil and season with salt.
  3. Place on a baking tray and bake for 40 minutes or until golden.
  4. Meanwhile heat 1 tbsp of extra virgin olive oil with a small knob of butter in a pan, add the leek, a pinch of salt and gently fry on medium heat until soft
  5. Chop the olives and add to the leek. Mix well and let it cool down.
  6. Mix the sour cream with chives.
  7. Once the potatoes are cool slice them down the centre, season with salt, fill each with some sour cream, a tsp of the leek and olives mix, and a little piece of smoked salmon.