Jacket potato with Alaskan sockeye salmon, brie cheese, truffle mayonnaise, rocket and trout roe.

PREPARATION

For baking potatoes:

Wash the potatoes well and dry them. Then wrap them in aluminium foil and bake in the oven at 180ºC for approximately 45 minutes. Pierce them with a wooden stick to check that they are ready. Remove from the oven and leave to rest for a few minutes, open the potato in half at its longest point, without cutting all the way through.

Stir the inside of the potato with the help of a fork. Add the finely chopped onion, butter and salt and pepper. Continue with wrapping movements until you obtain a sort of creamy purée.

For the truffle mayonnaise:

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

To make the mayonnaise, place the egg and salt in the blender. Carefully add half the oil and vinegar to the bottom. Start whisking without moving the blender until you can see that the mayonnaise has thickened. Once the mixture has thickened, lift the blender and whisk in circling motions to integrate all the oil and gradually add the rest of the oil and set aside.

For the brie cheese:

Cut slices of brie cheese half a centimetre thick and form squares of approximately 3×3 centimetres. Grill in the oven in grill mode for a minute and a half. Then wash the rocket and set aside.

ASSEMBLY

Place a few spoonfuls of coarse salt on a plate with a little background to hold the potato. Open the potato and shape it so that the ingredients can be placed inside. Add a little truffle mayonnaise, rocket and the Skandia Alaskan red salmon on top. Place 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.