RECIPES SKANDIA SMOKED
Baked potato with Alaskan red salmon, brie cheese, truffle mayonnaise, arugula and trout roe.
INGREDIENTS
- 1 blister pack of Skandia Alaskan salmon
- 2 potatoes of 140 g approx. each
- 75 g brie cheese
- 50 g Parmesan
- 50 g arugula
- salmon roe
- 250 ml of extra virgin olive oil
- 1 egg
- 1 teaspoon of vinegar or lemon juice
- 50 g butter
- 50 g onion
- 30 g of truffle
- salt and pepper
PREPARATION
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.
ASSEMBLY
Place a few spoonfuls of coarse salt in a dish with a little background to hold the potato. Open the potato and shape it to accommodate the ingredients inside. Add a little truffle mayonnaise, arugula and top with the Skandia Alaskan red salmon. Put some thin slices of Parmesan and salmon roe in different parts of the potato. Place a few dots of truffle mayonnaise and a few drops of extra virgin olive oil.
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