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1
To make the Lemon Confit: Bring a medium stockpot of water to a boil.
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Place a 1-qt canning jar in the boiling water for 5 min to sterilize.
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Place jar on a wire rack, upside down, to dry.
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Pour a layer of salt into the bottom of the jar.
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Quarter a lemon, starting at the end, but leaving the uncut end intact.
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Open the lemon over a small bowl, and pour some salt inside.
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Place the lemon in the bottom of the jar.
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Continue process with the remaining lemons.
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Be sure to use all of the salt, including any salt which remains in the bowl.
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Pack the lemons into the jar and covering each layer of lemons with salt.
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Seal the jar, and chill.
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12
The lemons can be used after 1 month, but they are best after 3 months and will keep for up to one year.
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13
(Makes 1 qt)
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Preheat the oven to 400 degrees.
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15
Wet each potato slightly with water.
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Roll in ashes to coat.
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Wrap each potato in aluminum foil, and bake till tender, about 1 hour.
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Remove and let cold slightly.
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Reduce oven to 350 degrees.
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20
When potatoes are cold sufficient to handle, cut off the top third of each potato and scoop out the insides into a small ovenproof bowl, leaving a 1/4-inch shell.
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Place potato skins on a small baking sheet.
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22
Bake the potato pulp mix and skins till heated through, about 5 min.
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When the pulp is warmed through, add in butter, scallion, chives, dill, lemon confit, lowfat sour cream, caviar, salmon roe, and smoked salmon, and gently stir to combine.
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Be careful not to break the caviar or possibly salmon roe.
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Divide the mix proportionately among the warmed potato skins, and top each with a dollop of caviar.
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Serve immediately.
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27
This recipe yields 2 servings.
