All Simple Vegetable Recipes


King Edwards Potatoes With Caviare

KING EDWARDS POTATOES WITH CAVIARE

 

Serves 4

  • 4 medium-sized King Edwards or similar floury-variety potatoes peanut or vegetable oil for deep frying

  • 4 fl oz (110 ml) sour cream, unstirred

  • 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

  • several leaves of seasonal lettuce to garnish

  1. Pre-heat oven to 400F/200C/gas mark 6.

  2. 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.

  3. Split horizontally to get flat sides, scoop out the flesh leaving 1/4 in (0.5 cm) potato around the side.

  4. Drop the skin into pre-heated oil and cook for 2-21/2 minutes or until golden brown.

  5. Drain well, salt and fill with sour cream arid chosen filling.

  6. Serve on a bed of seasonal lettuce like a little nest.

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