Recipes | Appetizers

FODMAP IT!™ Trout Roe on Tiny Potatoes with Lemon Zest & Sea Salt


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A FODMAP IT!™ recipe from Alex Guarnaschelli’s cookbook

The Home Cook

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Trout Roe on Tiny Potatoes with Lemon Zest & Sea Salt

If you are looking for an elegant but very easy appetizer, this recipe for Trout Roe on Tiny Potatoes with Lemon Zest & Sea Salt works perfectly. The creamy, starchy potatoes support a dab of cool sour cream and salty, briny fish roe.

Trout Roe on Tiny Potatoes with Lemon Zest & Sea Salt

This recipe is from Alex Guarnaschelli’s newest book, The Home Cook. The subtitle, which I love, is “Recipes to Know by Heart”. You might be familiar with Alex from the Food Network where she is a judge on Chopped as well as a chef on Iron Chef, among other appearances.

So, she is a damned good cook and what she makes by heart might be at a higher level of competency than the average home cook. But for those of you who are comfortable in the kitchen and are looking for inspiration, this book will inspire.

Make sure to see her Roasted Shrimp with Chile and Almonds, as well. From the book there are many other recipes that would work well for us FODMAPers. Her My Favorite Crudité Platter includes a quick brown sugar, red pepper and apple cider vinegar brine for the carrots, which elevates this common offering into something truly intriguing.

The Whole Roast Chicken with Bacon features an image of a whole chicken completely enrobed in strips of bacon that is downright mouthwatering. Oven Baked Oyster Mushrooms, Crispy Potato Cake and a Thai Beef and Watercress Salad are next up for us to try. There are many more, including desserts.

If you like Melissa Clark’s Dinner: Changing the Game book, you will love The Home Cook as well.

A Minor Low FODMAP Tweak

This recipe for Trout Roe on Tiny Potatoes with Lemon Zest & Sea Salt is a perfect example of how you can still revel in and use your favorite cookbooks and easily adapt recipes to a low FODMAP approach.

This recipe originally called for traditional sour cream and the white (as well as green) parts of scallion. With the simple switch to lactose-free sour cream and only using scallion greens, this appetizer is going to make an appearance on my low FODMAP holiday table.

Reprinted from The Home Cook. Copyright © 2017 by Alex Guarnaschelli. Photographs copyright © 2017 by Johnny Miller. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

From Alex:

Imagine this bite: earthy, creamy potato, tangy sour cream, a burst of briny trout roe, a slight tingle from the scallion. The elegance and simplicity bring a fancy restaurant to your table in a humble bite-size package.

Don’t worry if the potatoes aren’t all exactly the same size.

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Trout Roe on Tiny Potatoes with Lemon Zest & Sea Salt
5 from 2 votes

FODMAP IT!™ Trout Roe on Tiny Potatoes with Lemon Zest & Sea Salt

These elegant appetizers are actually very easy to put together.

Makes: 6 Servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Author: Alex Guarnaschelli


  • 2 pounds (910 g) medium fingerling potatoes
  • 1/4 up (60 ml) plus 2 tablespoons extra-virgin olive oil
  • Leaves from 6 sprigs fresh thyme
  • Kosher salt
  • 34 cups (180 ml) lactose-free sour cream
  • 1 lemon, zested and juiced
  • 4 ounces (115 g) trout (or salmon) roe
  • 2 scallions, green parts only, minced
  • Maldon sea salt


  1. Preheat the oven to 400°F/200°C.
  2. Cook the Potatoes: In a large bowl, toss the potatoes in the 1⁄4 cup (60 ml) olive oil and season with the thyme and about 2 tablespoons salt. Arrange the potatoes on a baking sheet, and bake until the center of the potatoes is tender when pierced with the tip of a knife, 25 to 30 minutes. Remove from the oven and set aside to cool.
  3. Prepare the Cream: In a small bowl, whisk the sour cream with 1 tablespoon warm water until smooth. Season it with 2 teaspoons salt. In another small bowl, whisk together the remaining 2 tablespoons olive oil, the lemon zest, and lemon juice. Mix half of the olive oil mixture into the sour cream. Reserve the rest.
  4. Assemble the Potatoes: Put the potatoes on a flat surface and cut them in half lengthwise. Slice off a bit of each rounded underside so the potato halves sit flat. Arrange them on a serving platter, and top each one with a little of the sour cream and roe. Drizzle with the remaining olive oil mixture. Sprinkle with the scallions and Maldon salt.



  • We hope this recipe gives you hope! It is meant to show you how you can take mainstream cookbooks and STILL USE THEM while following the low FODMAP diet!
Course: Appetizer
Cuisine: American


Calories: 224kcal | Carbohydrates: 30g | Protein: 9g | Fat: 12g | Saturated Fat: 1g | Sodium: 267mg | Potassium: 25mg | Fiber: 4g | Sugar: 2g | Vitamin C: 9.6mg | Calcium: 5mg | Iron: 0.1mg

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.