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Jacket Potatoes with Horseradish and Salmon Caviar

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Jacket Potatoes

Upgrade your Jacket Potatoes with the zesty tang of Tracklements Horseradish Cream and an added touch of elegance with Black Pearl Salmon Caviar. Perfect for impressing guests or indulging yourself!
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Ingredients
  

  • 5 small to medium-sized potatoes, washed
  • 3 tbsp crème fraîche
  • 2 tbsp Tracklements Strong Horseradish Cream
  • 1 tbsp chopped chives
  • Tasman Sea Salt, to taste

To Garnish

  • 50g Black Pearl Salmon Caviar
  • 2 tbsp chopped chives

Instructions
 

  • Preheat oven to 200°C. Place the potatoes on a baking tray and pierce each potato a few times with a fork, sprinkle with a little sea salt.
  • Place tray directly on the middle oven rack. Bake on high heat for 45-60 minutes, until the potato skins are golden and crispy, and the insides are soft when pierced with a knife.
  • Allow potatoes to cool, until they can be handled. Gently slice the potatoes down the centre. Scoop (approximately) 1 tablespoon of potato from the inside, to make a hollow space for the filling. 
  • Add the potato trimmings to a small bowl along with the crème fraîche, horseradish cream, chopped chives and a pinch of sea salt. Mix ingredients together until combined and set aside.

Assemble the Potatoes

  • Spoon a generous amount of the potato & horseradish mixture into the hollow of each potato. Garnish each potato with a small spoonful of Black Pearl Salmon Caviar and chopped chives. Serve immediately.
Keyword Caviar, Entertaining, Horseradish, Jacket Potato, salmon

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