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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