Ash Baked Potatoes With Eric

Directions

1. 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, to dry. Pour a layer of salt into the bottom of the jar.
2. Quarter a lemon, starting at the end, but leaving the uncut end intact. Open the lemon over a small bowl, and pour some salt inside. Place the lemon in the bottom of the jar. Continue process with the remaining lemons. Be sure to use all of the salt, including any salt which remains in the bowl.
3. Pack the lemons into the jar and covering each layer of lemons with salt. Seal the jar, and chill. The lemons can be used after 1 month, but they are best after 3 months and will keep for up to one year. (Makes 1 qt)
4. Preheat the oven to 400 degrees. Wet each potato slightly with water. Roll in ashes to coat. Wrap each potato in aluminum foil, and bake till tender, about 1 hour. Remove and let cold slightly.
5. Reduce oven to 350 degrees. When potatoes are cold sufficient to handle, cut off the top third of each potato and scoop out the insides into a small ovenproof bowl, leaving a 1/4-inch shell. Place potato skins on a small baking sheet. Bake the potato pulp mix and skins till heated through, about 5 min.
6. When the pulp is warmed through, add in butter, scallion, chives, dill, lemon confit, lowfat sour cream, caviar, salmon roe, and smoked salmon, and gently stir to combine. Be careful not to break the caviar or possibly salmon roe. Divide the mix proportionately among the warmed potato skins, and top each with a dollop of caviar. Serve immediately.
7. This recipe yields 2 servings.