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  • Baked Potato with Cured Ham and Salmon Roe
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    By Andreas Viestad

    Baked Potato with Cured Ham and Salmon Roe

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    This is a dish I made on the train, in the cafeteria, so I used the microwave. It is a great way to make really fluffy baked potatoes. A more traditional way would be to bake the potatoes in the oven at 400 oF (200 oC) for 45 minutes.

    Serves 4

    PREPARATION:

    • 1Pierce the potatoes with a fork on all sides. Place each of them on a plate and microwave for 5 minutes at 750 W. Turn the potatoes and bake for another 5 minutes. Check for doneness every two minutes after that and move the potatoes. When they are done, remove, and place the cured ham in the microwave.
    • 2Light the grill. Place the salmon skin inside down on the plank and sprinkle it with salt and pepper. Place the wet wood plank on the grill. Grill the brussels sprouts next to the wood plank until they get a nice crust. Remove the salmon from the grill when it has reached a core temperature of around 120 oF (55oC).
    • 3Stir together sour cream, grated beet, onions, and coriander in a bowl. Mix sour cream, chives, garlic, and mustard in a smaller bowl. Make an incision into the potato and squeeze it to open it. Add the sour cream with beet and the chive mixture, and top it off with salmon roe. Serve with the cured ham on the side.
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  • This is a dish I made on the train, in the cafeteria, so I used the microwave. It is a great way to make really fluffy baked potatoes. A more traditional way would be to bake the potatoes in the oven at 400 oF (200 oC) for 45 minutes.

    Serves 4

    PREPARATION:

    • 1Pierce the potatoes with a fork on all sides. Place each of them on a plate and microwave for 5 minutes at 750 W. Turn the potatoes and bake for another 5 minutes. Check for doneness every two minutes after that and move the potatoes. When they are done, remove, and place the cured ham in the microwave.
    • 2Light the grill. Place the salmon skin inside down on the plank and sprinkle it with salt and pepper. Place the wet wood plank on the grill. Grill the brussels sprouts next to the wood plank until they get a nice crust. Remove the salmon from the grill when it has reached a core temperature of around 120 oF (55oC).
    • 3Stir together sour cream, grated beet, onions, and coriander in a bowl. Mix sour cream, chives, garlic, and mustard in a smaller bowl. Make an incision into the potato and squeeze it to open it. Add the sour cream with beet and the chive mixture, and top it off with salmon roe. Serve with the cured ham on the side.
    Print Friendly
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