KING EDWARDS POTATOES WITH CAVIARE
Serves 4
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4 medium-sized King Edwards or similar
floury-variety potatoes peanut or vegetable oil for deep frying
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4 fl oz (110 ml) sour cream, unstirred
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4 oz ( 11 0 g) jar salmon eggs or smoked
or marinated salmon cut into curls or crisply fried duck livers or
curls of prosciutto ham sprinkled with lemon juice
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several leaves of seasonal lettuce to
garnish
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Pre-heat oven to 400F/200C/gas mark 6.
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Wash and prick the potatoes and bake
until 7/8ths cooked when the skin is crisp but not crackling crisp.
Leave to cool and the skin will soften.
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Split horizontally to get flat sides,
scoop out the flesh leaving 1/4 in (0.5 cm) potato around the side.
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Drop the skin into pre-heated oil and
cook for 2-21/2 minutes or until golden brown.
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Drain well, salt and fill with sour cream
arid chosen filling.
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Serve on a bed of seasonal lettuce like a
little nest.
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