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Ingredients

  • 1 kilo of small Cypriot potatoes
  • 250g of salted butter
  • 300ml of full fat creme fraiche
  • 1 pot of cod or salmon roe

Method

  • STEP 1
    Take the smallest Cypriot potatoes and scrub well, leaving the skins on.
  • STEP 2
    Bake them in your oven at 200 celcius on a bed of rock salt. This makes the skins shrivel up and the insides soft.
  • STEP 3
    After 30/40 minutes, when the insides are soft (test this by inserting a skewer), take them out.
  • STEP 4
    Slit open the top and scoop in a teaspoon of salted butter, a tablespoon of creme fraiche and top with some cod or salmon roe or, if for a special occasion, proper caviar.
  • STEP 5
    Slit open the top and scoop in a teaspoon of salted butter, a tablespoon of creme fraiche and top with some cod or salmon roe or, if for a special occasion, proper caviar.
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