Potato skins, avocado and smoked salmon pearls

Name: Potato skins, avocado and smoked salmon pearls
Yield: 4
Ingredients: 1kg rock salt; 12 medium potatoes (Monty used Russell’s Good Potatoes), scrubbed; Sunflower oil, to deep-fry; 2 avocados, chopped; 1 tbs extra virgin olive oil; Finely grated zest of 1/4 lemon and juice of 1 lemon; 80g salmon roe (Monty used Yarra Valley Smoked Salmon Pearls); 2 long green shallots, finely chopped; Creme fraiche, to serve

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by Monty Koludrovic

Aug 11, 2018

"Smoked salmon pearls are my go-to way to take a dish from basic to elegant. I use smoked salmon pearls from Yarra Valley Caviar to jazz up anything from potato skins to pasta" - Monty Koludrovic.

1kg rock salt
12 medium potatoes (Monty used Russell’s Good Potatoes), scrubbed
Sunflower oil, to deep-fry
2 avocados, chopped
1 tbs extra virgin olive oil
Finely grated zest of 1/4 lemon and juice of 1 lemon
80g salmon roe (Monty used Yarra Valley Smoked Salmon Pearls)
2 long green shallots, finely chopped
Creme fraiche, to serve

Method

1.

Preheat the oven to 160°C. Line a large baking tray with rock salt.
2.

Using a skewer, prick potatoes all over, then spread apart evenly over rock salt. Roast for 1 hour 45 minutes or until tender. Remove from oven and stand to cool for 30 minutes.
3.

Wearing gloves and using a clean tea towel, halve hot potatoes and scoop out flesh with a spoon, leaving a thin layer of flesh attached to the skin. (Reserve removed flesh for another dish, such as mashed potato or gnocchi.) Place potato skins, cut-side up, on a tray.
4.

Half-fill a deep-fryer or large saucepan with sunflower oil and heat to 180°C (a cube of bread will turn golden in 90 seconds when the oil is hot enough). In 3 batches, deep-fry potato skins, turning halfway, for 4 minutes or until golden and crisp. Remove with a slotted spoon, drain on paper towel and scatter with 1 tsp salt flakes. Set aside.
5.

Gently toss avocado, olive oil and zest and juice in a bowl until just combined. Divide avocado mixture among potato skins. Scatter with smoked salmon pearls and shallots, and serve with creme fraiche.