Ingredients
1cupcoarse sea salt
2large Yukon gold potatoes
2tbspunsalted butter
2tbspextra virgin olive oil
salt and freshly ground pepper
1tbspchives,finely chopped
4ozsmoked salmon,sliced
1ozsevruga,or osetra caviar
Preparation
Preheat oven to 425 degrees F. Spread sea salt evenly on the bottom of a baking sheet.
Place potatoes on top of the salt and bake for 45 to 50 minutes or until tender when pierced with a knife.
Set potatoes aside to cool and discard salt.
Peel potatoes while still quite warm. Place them in a bowl with butter and olive oil.
Add salt and pepper to taste. Mash potatoes or crush with a fork (they should still be chunky).
Stir in chives.
To serve, place a small mound of warm, crushed potato on a Chinese soupspoon or nonmetallic tablespoon.
Top with smoked salmon and a dab of caviar.
Garnish with chive pieces.
