This recipe uses lemon confit, one of chef Eric Ripert's favorite condiment and seasonings.
- Servings: 2
- 2 russet potatoes
- 2 cups fireplace ashes
- 1 tablespoon unsalted butter
- 2 teaspoons sliced scallions
- 1/2 teaspoon thinly sliced chives
- 1 teaspoon fresh dill sprigs
- 1 teaspoon Lemon Confit Lemon Confit
- 2 tablespoons sour cream
- 2 tablespoons osetra caviar, plus more for topping
- 2 tablespoons salmon roe
- 1/4 cup smoked salmon, cut into 1/2-inch-by-3-inch strips
Preheat the oven to 400 degrees. Wet each potato slightly with water. Roll in ashes to coat. Wrap each potato in aluminum foil, and bake until tender, about 1 hour. Remove and let cool slightly.
Reduce oven to 350 degrees. When potatoes are cool enough to handle, cut off the top third of each potato and scoop out the insides into a small ovenproof bowl, leaving a 1/4-inch shell. Place potato skins on a small baking sheet. Bake the potato pulp mixture and skins until heated through, about 5 minutes.
When the pulp is warmed through, add butter, scallion, chives, dill, lemon confit, sour cream, caviar, salmon roe, and smoked salmon, and gently stir to combine. Be careful not to break the caviar or salmon roe. Divide the mixture evenly among the warmed potato skins, and top each with a dollop of caviar. Serve immediately.