Baked potato with Alaskan red salmon, brie cheese, truffle mayonnaise, arugula and trout roe.

To bake the potato:

Wash the potatoes well and dry them. Then wrap them in aluminum foil and bake in the oven at 180ºC for approximately 45 minutes. Pierce with a wooden toothpick to check for doneness. Remove from the oven let stand a few minutes, open the potato in half in its longest form, without cutting it completely.

Stir with the help of a fork the inside of the potato to remove the skins. Add the finely chopped onion, butter and salt and pepper. Continue with wrapping movements until a creamy puree is obtained.

For the truffle mayonnaise:

Heat the extra virgin olive oil, remove from the heat and let the chopped truffle infuse in it for 30 minutes. Once cold, we proceed to make a mayonnaise with egg, vinegar and salt.

To make the mayonnaise, put the egg and salt in the blender. Add half of the oil and vinegar carefully to the bottom. We begin to beat without moving the mixer until we observe that the mayonnaise has thickened. Once at that point we start to lift the mixer and make enveloping movements to integrate all the oil and we gradually add the rest of the oil and reserve.

For the brie cheese:

Cut slices of brie cheese half a centimeter thick and form squares of approximately 3×3 centimeters. Gratinate in the oven in grill mode for a minute and a half. Next, wash the arugula and set aside.