SALMON-ROE-TOPPED BAKED POTATOES WITH CRèME FRAîCHE
A riff on a recipe for a potato stuffed with rosemary and pork rillettes from Nigel Slater, the British food writer, this version relies on salmon roe and crème fraîche. The pairing is, as Ms. Clark wrote, "a briny, creamy analogue" to a porky version. Try it as a bright and festive appetizer during the holidays, or skip the salmon roe for a still-satisfying meal.
Provided by Melissa Clark
Categories appetizer, side dish
Time 1h45m
Yield 4 large servings
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees. Rub potatoes with 1 1/2 teaspoons salt and pierce twice with a fork (don't worry if some salt falls off). Place potatoes on a baking sheet and bake until skin is crispy and insides are tender when pierced with a fork, 60 to 70 minutes.
- When potatoes have cooled enough to handle, use a sharp knife to slice off tops. Scoop out insides, leaving about 1/4 inch around skin; transfer potato flesh to a bowl. Add crème fraîche, butter, chives, remaining 1/2 teaspoon salt and pepper; mash with a fork until combined.
- Stuff potato skins with potato mixture. Return potatoes to oven and bake until heated through, about 10 minutes. Run under broiler for another 1 to 2 minutes until tops are golden brown and crisp. Serve hot, topped with salmon roe and additional crème fraîche, if desired.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 3 grams, Carbohydrate 43 grams, Fat 9 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 777 milligrams, Sugar 2 grams, TransFat 0 grams
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Muhhamed Qaisar Abbas
[email protected]This recipe is a great way to impress your guests. It's easy to make, but it looks and tastes like a gourmet dish.
Orhan Islam
[email protected]I'm allergic to salmon, so I made this recipe with trout roe instead. It was just as delicious!
muwanguzi josh
[email protected]This recipe was a bit too rich for my taste. The salmon roe and creme fraiche were a bit too heavy for me.
Valerie Goodman
[email protected]I'm not a big fan of salmon roe, but I really enjoyed this recipe. The potatoes were perfectly cooked and the creme fraiche was a great addition.
MD Rayhan hawladar
[email protected]This recipe is a great way to use up leftover salmon roe. I always have some on hand after making sushi, and this is a great way to use it up.
Donald Graham
[email protected]I love the combination of flavors in this recipe. The salmon roe and creme fraiche are a perfect match.
Mamta Thapa
[email protected]These potatoes were so delicious! I'm so glad I tried this recipe.
Dawood Gill
[email protected]This recipe was a disaster! The potatoes were undercooked and the salmon roe was way too salty. I had to throw the whole thing away.
Mehrsa Rahmani
[email protected]I made this recipe for my family and they loved it! The potatoes were perfectly cooked and the salmon roe added a nice touch of elegance. I will definitely be making this again.
Md:Sumon Miah
[email protected]This recipe was a bit too complicated for me. I'm not a very experienced cook, so I had some trouble following the instructions. The potatoes turned out okay, but they weren't as good as I had hoped.
Sunil Shrestha
[email protected]These potatoes were amazing! The salmon roe added a nice pop of flavor and the creme fraiche was the perfect topping. I will definitely be making these again.
Ronan Davidson (RoRo)
[email protected]The salmon roe was a bit too salty for my taste, but otherwise this recipe was great. I'll definitely be making it again, but I'll use less salmon roe next time.
Md Sourav
[email protected]I love this recipe because it's so easy to make. I always have potatoes and creme fraiche on hand, so I can whip this up whenever I'm craving something delicious.
Ahlullah Hassan
[email protected]This recipe was a hit at my last dinner party! The salmon roe added a unique and delicious flavor to the baked potatoes. My guests raved about them.