St petersburg rose
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | slices | Sliced Scottish smoked |
| Salmon -- or sea trout | ||
| 4 | larges | Baking potatoes |
| 1 | ounce | Sevruga caviar -- if you |
| Can | ||
| Get sevruga mollossol, it | ||
| Has a -- delicious | ||
| Saltiness | ||
| 1 | bunch | Spring onions |
| 10 | ounces | Creme fraiche |
| Fresh dill -- for garnish | ||
| Salt and freshly ground | ||
| Black pepper | ||
Directions
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@... (Joe Williamson) File