“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.
Ingredients
Trout roe
Method
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.
Notes
