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Puffed Potato Smokey Goat

Oven-roasted potato with smoked eel, crème fraîche with lime, smoked beetroot, airy goat cheese, and green apple.

Ingredients

Smoke oil
2Crème fraîche
100gCream
300gGoat cheese (fresh/natural)

1Sushi vinegar
0.5units.itemsLemon juice
Granny Smith apples

5Crème fraîche
Pepper and salt
1units.itemsLime (zest and juice)

Aluminum foil
Potatoes

Smoked eel
Smoked beets
Chives

Preparation

  1. Whip the goat cheese with the cream and smoked oil to taste in the food processor until airy.
  2. Add the crème fraîche and whip briefly again.
  3. Season with pepper and salt.

  1. Squeeze the juice from half a lemon.
  2. Finely chop the apple to the desired size and add the sushi vinegar and lemon juice.

  1. Mix all ingredients into a smooth mixture.

  1. Bake the potatoes in aluminum foil for about 1.5 hours (depending on thickness) at 180°C.

  1. Portion the smoked beets and eel to the desired size.
  2. Remove the potato from the skin and stir well.
  3. Add the crème fraîche-lime and put the potato back into the skin.
  4. Top the potato with green apple, smoked beet, eel, and the airy goat cheese.
  5. Finally, sprinkle some freshly chopped chives on top.