INGREDIENTS

INSTRUCTIONS

Loj (rom means literally 'cream', or as we understand it - the
'caviar' or roe of the fish) is a fresh-water mountain fish that as
far as I know, isn't available in the UK (any potential suppliers
please let us know). You can use any caviar you like as a substitute
but try to avoid the salty and unpalatable roe of the lumpfish - it's
much too salty.
Fish with potatoes are a mainstay of the Nordic countries and as is
often the case, the simplest peasant dishes are the most memorable.
The caviar offered originally in Scandinavia were orangey-red very
small-sized moist fish eggs called 'Lojr?m' Difficult to find outside
those shores, we have substituted Beluga caviar, regarded as the
mother of all caviars - and certainly our favourite. (Although you
could Oscietra or Sevruga if you preferred).
Look for the label 'malossal', which indicates low-saltiness, and is a
guide to top quality. Recently, there has been quite a lot of Iranian
caviar for sale and generally it is quite good. As for the potatoes,
by all means start off the baking process in a microwave (indeed it
is one of the few times it is useful - as it heats from the 'inside'
'out', the middle does not have to be hard) - but it is imperative to
complete the process in a regular oven to get the skin nice and
crispy.
Dry and prick the baking potatoes (King Edwards or Maris Piper are
good varieties) and bake in a hot oven (180?C/450?F/gas mark 8) for
about 45-55 minutes. It is OK to start off the potatoes in a
microwave for the first 15 minutes or so but replace in a regular
oven for the last part of cooking time (20 minutes at least) to
crisp-up the skin and get the interior to get a 'fluffy' texture.
When soft in the very middle, split the potatoes along the length and
season with salt and fresh ground black pepper, dot with a couple of
cubes of the butter and swirl a couple of large tablespoons of soured
cream into the split. You should note that the best type is the runny
cream, prepared in the eastern European tradition, not the stiff
creme fraiche found in France.
Quickly spoon a couple of spoonfuls of caviar on top of each potato
and the dish is ready. Some people favour chopped egg or onion as
additional garnishes, but in this instance, it detracts from the
simple appeal of this idea.
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