| 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 : scottish@main.com (Joe Williamson)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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