Recipe - St Petersburg Rose

12 sl Sliced Scottish smoked
Salmon or sea trout
4 lg Baking potatoes
1 ounce Sevruga caviar if you
Can
Get sevruga mollossol, it
Has a delicious
Saltiness
1 bn Spring onions
10 ounce Creme fraiche
Fresh dill for garnish
Salt and freshly ground
Black pepper

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