Baked potatoes with caviare

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Indy Lifestyle Online

Perfect little pre-dinner canapés. If you're splashing out use Sevruga or Beluga or the less expensive but hard to find orange-coloured Keta (salmon caviare). Or there's nothing to lose trying some of the other black eggs you can buy.

Perfect little pre-dinner canapés. If you're splashing out use Sevruga or Beluga or the less expensive but hard to find orange-coloured Keta (salmon caviare). Or there's nothing to lose trying some of the other black eggs you can buy.

You will need large new potatoes for this and not too waxy. Bake them on a little sea salt in a moderate oven for about 30 minutes. When they are done cut a cross on the top with a small sharp knife and push the potatoes carefully with forefingers and thumbs so they open up to look like little mitre hats. Open the Champagne, add a little knob of butter and a good spoonful of caviare to the potatoes, and turn down the lights.

400g smoked eel, on the bone
200g Jersey Royals, washed and scraped
A few sprigs of mint
30g butter
A few sprigs of parsley, washed and finely chopped
Maldon sea salt to season
4 good tbsp of horseradish sauce

Bring a pan of water to the boil (enough to cover the potatoes) with a couple of teaspoons of salt. Add the potatoes and mint and simmer for 10-15 minutes until they are tender to the point of a knife. Drain in a colander, then return to the pan with the butter, parsley, a grind or two of black pepper and a little sea salt. Remove the skin from the eel if you wish (or take it off the bone) and put on to plates with the hot Jerseys and a good spoonful of horseradish on the side.

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