members recipes

The Spanish cook many things on rock salt, which imparts an incredible texture and flavour. Try these canape potatoes.

Ingredients
1 kilo of small Cypriot potatoes
250g of salted butter
300ml of full fat cremé frâiche
1 pot of cod or salmon roe

Method
Take the smallest Cypriot potatoes and scrub well, leaving the skins on.
Bake them in your oven at 200˚C on a bed of rock salt. This makes the skins shrivel up and the insides soft.
After 30/40 minutes, when the insides are soft (test this by inserting a skewer), take them out.
Slit open the top and scoop in a teaspoon of salted butter, a tablespoon of cremé frâiche and top with some cod or salmon roe or, if for a special occasion, proper caviar.