Baked Potatoes With Caviar And Soured Cream recipe
ingredients
4 medium-sized baking potatoes
4 tbsp caviar or black lumpfish roe (Danish caviar)
7 fl oz (200 ml) soured cream
1 - 1 1/2 tbsp chopped fresh dill
salt
4 tbsp caviar or black lumpfish roe (Danish caviar)
7 fl oz (200 ml) soured cream
1 - 1 1/2 tbsp chopped fresh dill
salt
Garnish with:
4 lemon wedges
sprigs of fresh dill
sprigs of fresh dill
method
1. Preheat the oven to 400°F (200°C) mark 6. Scrub the potatoes completely clean under running cold water, dry them and wrap each one in foil.
2. Bake in the oven for 50 minutes or until tender; pull aside the foil just enough to make a deep crosswise incision right across the top of each potato, press the ends of each potato towards the middle to make the cooked potato emerge from the cut skin and top each with a pinch of salt, chopped dill, 2 tbsp soured cream and the caviar or lumpfish roe.
3. Serve at once, garnished with the lemon wedges and sprigs of dill.
2. Bake in the oven for 50 minutes or until tender; pull aside the foil just enough to make a deep crosswise incision right across the top of each potato, press the ends of each potato towards the middle to make the cooked potato emerge from the cut skin and top each with a pinch of salt, chopped dill, 2 tbsp soured cream and the caviar or lumpfish roe.
3. Serve at once, garnished with the lemon wedges and sprigs of dill.
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
