Salt-Baked Potato with Crème Fraîche and Trout Caviar Recipe
Crème fraîche and trout caviar add an elegant touch to Irish-style salt-baked potatoes.
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Cooking tools:
- Oven
- Baking sheet
- Dessert spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Pastry brush
Ingredients
- 4 small Russet potatoes, unpeeled and washed
- Sea salt
- freshly ground black pepper
- 2 tablespoons chopped flat-leaf parsley
- 3/4 cup crème fraîche, divided
- 1 tablespoon canola oil
- 1½ ounces trout caviar
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