Crushed Rooster Potato with Horseradish and Smoked Salmon

It's easy when Michel Roux Jr shows you how.

Cooking PotMETHOD

  1. Bake the potatoes in the oven until they're fully cooked, then leave to cool slightly.

  2. Arrange the smoked salmon in two plates to form a neat circle.

  3. Add the grated horseradish to the whipped cream and leave in the fridge.

  4. Scoop out the flesh of the potatoes and mash with a fork, season and add the chives, crème fraîche and lemon rind.

  5. Using a small ring place the mixture neatly on top of the smoked salmon.

  6. Spoon the potato mixture into the lemon ring and take off to form a neat tower.

  7. Spoon the horseradish cream and serve with some toast.

If feeling extravagant, serve with some champagne and caviar!

What you will need

Serves: 4

Preparation: 10 mins

Cooking: 60 mins

4 Medium sized Rooster Potatoes
6 slices of smoked salmon
1 tbsp chopped chives
4 tbsp whipped double cream
1 tbsp grated horseradish
1 tbsp grated lemon rind
1 tbsp crème fraiche
Salt and pepper

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