Читать книгу Fortnum & Mason: Christmas & Other Winter Feasts - Tom Bowles Parker - Страница 18

· 4 medium baking potatoes (about 150g each), such as Maris Piper

· 120ml crème fraîche

· 2 tablespoons chopped chives

· grated zest of 1 lemon

· 60g Sevruga caviar

Wash the potatoes and rub a little sea salt over the skin while they are still damp. Prick each one with a fork a few times and place in an oven heated to 200°C/Gas Mark 6. Bake for about an hour, until tender when pierced with a knife.

While the potatoes are baking, mix the crème fraîche, chives and lemon zest together. Slice the top off each potato and, holding it in an oven-gloved hand, carefully scoop out the flesh into a bowl, placing the skins on a roasting tray. Mash the potato with a fork, then mix in the crème fraîche and season to taste. Fill the potato skins with this mixture and put them back into the oven for 5 minutes at the same temperature.

Remove the potatoes from the oven and spread the caviar over the top.