Treasure Chests

Name: Treasure Chests
Yield: Makes 6
Ingredients: 6 large potatoes; 4 tbsp extra virgin olive oil; 2 oz / 60 g butter, melted, or; 1 oz / 30 g fresh breadcrumbs; 1 oz / 30 g ground almonds; freshly ground black pepper; good pinch of salt; soured cream, Greek yoghurt or crème fraîche topped with caviar or salmon roe; soured cream, Greek yoghurt or crème fraîche topped with caviar or salmon roe; soured cream, Greek yoghurt or crème fraîche topped with caviar or salmon roe; soured cream, Greek yoghurt or crème fraîche topped with caviar or salmon roe; soured cream, Greek yoghurt or crème fraîche mixed with grated horseradish and strips of smoked salmon; soured cream, Greek yoghurt or crème fraîche mixed with grated horseradish and strips of smoked salmon; soured cream, Greek yoghurt or crème fraîche topped with caviar or salmon roe; soured cream, Greek yoghurt or crème fraîche mixed with grated horseradish and strips of smoked salmon; soured cream, Greek yoghurt or crème fraîche mixed with diced cucumber and smoked haddock; soured cream, Greek yoghurt or crème fraîche mixed with diced cucumber and smoked haddock; soured cream, Greek yoghurt or crème fraîche mixed with grated horseradish and strips of smoked salmon; soured cream, Greek yoghurt or crème fraîche mixed with grated horseradish and strips of smoked salmon; soured cream, Greek yoghurt or crème fraîche mixed with diced cucumber and smoked haddock; Scrambled eggs and truffles; soured cream, Greek yoghurt or crème fraîche mixed with diced cucumber and smoked haddock; soured cream, Greek yoghurt or crème fraîche mixed with diced cucumber and smoked haddock; Scrambled eggs and caviar; Scrambled eggs and truffles; Scrambled eggs and caviar

Preparation info

Makes
6

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

6 large potatoes
2 oz / 60 g butter, melted, or

Starter
Pescatarian

Method

Peel the potatoes and shape them into deep rectangular blocks. Cut a smaller rectangle out of the centre of each, leaving a good ¼ in / 0.5 cm.wall. Brush the potato boxes inside and out with butter or oil