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Ingredients

• 2 x russet potatoes
• 2 c. fireplace ashes
• 1 Tbsp. unsalted butter
• 2 tsp sliced scallions
• 1/2 tsp thinly-sliced chives
• 1 tsp fresh dill sprigs
• 1 tsp chopped Lemon Confit (listed below)
• 2 Tbsp. lowfat sour cream
• 2 Tbsp. osetra caviar more for topping
• 2 Tbsp. salmon roe
• 1/4 c. smoked salmon in 1/2" by 3" strips
• 3 c. kosher salt
• 6 x lemons

Description

To Make The Lemon Confit: Bring A Medium Stockpot Of Water To A Boil. Place A 1-qt Canning Jar In The Boiling Water For 5 Min To Sterilize. Place Jar On A Wire Rack, Upside Down,…

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