Amuse-geule: salt-roasted potatoes with lox and salmon roe
Roast
Roasting
I served these little morsels as the starter for a golden "from amber to umber" color-themed meal. They were adored by all. Besides tasting scrumptious, they offer wonderful contrasting temperatures - warm potatoes with a cool topping. Allow 1 1/2 potatoes per person when these are part of a larger meal. (I have, upon occasion, made more than that for myself as a private indulgence.) These were inspired by a comment by Finamore/Stevens in One Potato Two Potato. I opted for Paul Wolfert's salt-roasting method
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