| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Scottish | Ethnic, Potatoes | 1 | Servings | |
INGREDIENTS
| 12 | sl | Sliced Scottish smoked |
| Salmon — or sea trout | ||
| 4 | lg | Baking potatoes |
| 1 | oz | Sevruga caviar — if you |
| Can | ||
| Get sevruga mollossol, it | ||
| Has a — delicious | ||
| Saltiness | ||
| 1 | bn | Spring onions |
| 10 | oz | Creme fraiche |
| Fresh dill — for garnish | ||
| Salt and freshly ground | ||
| Black pepper |
INSTRUCTIONS
1. Wipe the potatoes and bake in a medium oven for about 45 minutes. Test with a skewer until they are cooked to your preference. 2. Finely chop the spring onions and combine with the creme fraiche, seasoning to taste. 3. Arrange 3 slices of the salmon on each plate. When the potatoes are cooked, cut a cross on the top and gently squeeze from the sides so that the potatoes open like a rose. Spoon in the creme fraiche mixture, put on the plates with the salmon, garnish with the dill and lime wedges and, just before serving, pop a teaspoonful of caviar on top of the potatoes. Recipe By : [email protected] (Joe Williamson) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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