Potato Canapés Stuffed with Sour Cream and Smoked Trout



  • 3/4 pound mini red potatoes (about 8)
  • 3 ounces pepper-crusted smoked trout, flaked
  • 2 tablespoons light mayonnaise
  • 1 tablespoon reduced calorie sour cream
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped chives, plus more for garnish


1. Place potatoes in a steamer and steam until tender but not mushy, 18–20 minutes. Cool, then halve.

2. Using the small side of a melon baller, carefully scoop out the centers of the potato halves and discard or reserve for another use.

3. Combine trout, mayonnaise, sour cream, lemon juice, and chives in a bowl.

4. Place potato halves on a large plate or platter. Scoop about 1½ teaspoons trout mixture into each hollowed-out potato half and sprinkle with some chopped chives.

  • Prep Time:
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  • Yield: Makes about 16 canapés (1 serving: 4 canapés)

Nutritional Information

Calories per serving: 136
Sugars per serving: 5.7g (sat 1.5g, mono 0.7g, poly 1.4g)
Cholesterol per serving: 29mg
Protein per serving: 8g
Carbohydrate per serving: 14g
Sugars per serving: 1g
Fiber per serving: 1g
Sodium per serving: 396mg

Good to Know

Elegant enough for a fancy cocktail party, we love that these potatoes take less than 30 minutes to make. The trout filling is the perfect interplay of salty and creamy.

CarbLovers Diet Cookbook