
Ingredients
Serves 2
- 2 russet potatoes
- 2 cups fireplace ashes
- 1 tablespoon unsalted butter
- 2 teaspoons sliced scallions
- 1/2 teaspoon thinly sliced chives
- 1 teaspoon fresh dill sprigs
- 1 teaspoon Lemon Confit
- 2 tablespoons sour cream
- 2 tablespoons osetra caviar, plus more for topping
- 2 tablespoons salmon roe
- 1/4 cup smoked salmon, cut into 1/2-inch-by-3-inch strips
Description
This Recipe Uses Lemon Confit, One Of Chef Eric Ripert\'s Favorite Condiment And Seasonings.

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