Baked potatoes with seaweed butter, trout and herring roe recipe
This is a simplified version of the famous baked potato with seaweed, fish roe and dulse beurre blanc served at Clare Smyth’s three-star Michelin restaurant, Core.
Prep time: 10 minutes | Cooking time: 1 hour
4 white potatoes, weighing 250g-300g each
1 tbsp olive oil
1 large or 2 small sheets of nori
125g salted butter, softened
1 jar of trout roe, approximately 90g
1 jar of reformed herring roe, such as avruga caviar, approximately 100g
100g sour cream
8 sorrel leaves
20g chives, finely chopped
Squeeze of lime
Preheat the oven to 180C/160C fan/Gas 4.
Rub each potato with olive oil and season well with salt. Place on a wire rack and roast in the oven for one hour. Check with a small sharp knife to see if they are done. If they are not, cook for another 10 minutes, or until done.
Meanwhile, dry the nori sheet/s in the oven for five minutes, then remove from the oven and crumble into a powder using your hands, or in a small blender cup.
Stir the nori powder into the softened butter until well distributed.
Cut the potatoes in half and evenly spread each half with the seaweed butter, allowing it to melt into the potato.
Put the fish roes into a small bowl and stir to mix them evenly. Dot each half of potato evenly with sour cream and then dot the fish roes on top.
Shred the sorrel into thin strips and sprinkle on top with the chives.Dress each potato with a few drops of lime juice and serve.
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