Chefs' Recipes

Brae’s new potatoes with brook trout roe and cultured cream

The only dish that could easily beat your old favourite potato bake.
Photo of white baking dish filled with creamy potato bake surrounded by other plates and a glass of red wine

Kristoffer Paulsen

Kristoffer Paulsen
1H 20M

“Any small potato just dug works well here,” says Hunter. “I’ve used pink fir potatoes but small kipflers, pink eyes or a small Nicola would work just as well. Use enough to tightly fill a medium-sized baking dish.” At Brae, they make their own cultured cream and cultured milk using Schulz dairy and white-mould cheese culture; we’ve substituted shop-bought here. Start this recipe a day ahead to marinate the roe.


Trout roe


1.For trout roe, combine roe, sake and soy and leave to marinate (6 hours or overnight). Strain three-quarters of the liquid and add lime zest to roe.
2.Preheat oven to 200°C. Scrub and dry potatoes well and score a small cross on one side of each potato with a small knife (this should open up a little in the oven). Place potatoes into a bowl, coat with oil and season well with salt, then pack potatoes, scored-side up, tightly into a 2-litre baking dish.
3.Combine creams and kefir and pour a little of the cream mixture over potatoes so that it pools on the bottom of the dish. Bake potatoes until golden brown and tender when pierced with a knife (45 minutes to 1 hour).
4.To serve, remove potatoes from oven, spoon over remaining cream mixture and top with marinated trout roe and spring onion or chives.

Milk kefir is available from select health food shops.


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