Pumper potato with trout cream

Clean the potatoes and wrap them in aluminum foil. Prepare the trout fillets with a fork and stir in the crème fraîche. Season the trout cream with the horseradish, dill and (freshly ground) pepper. Keep the trout cream covered in the refrigerator.

Place the potatoes between the hot coals and puff them for 50-60 minutes until done. Prick with a skewer to the core of the potato: if you feel no resistance, the potato is done. Put the potato back in the fire for another 5 minutes and check again. Unfold the aluminum foil. Cut them crosswise and push the potatoes slightly open. Put in the trout cream.