Name: Brae’s new potatoes with brook trout roe and cultured cream
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8
Ingredients: 1.5 kg new potatoes, such as baby kipflers or pink fir apple; Olive oil, for drizzling; 80 gm crème fraîche; 60 ml (¼ cup) pouring cream; 75 ml milk kefir (see note); Chopped spring onion or chives, to serve; Trout roe; 100 gm brook trout or rainbow trout roe; 250 ml sake; 1½ tsp white soy sauce (shiro shoyu); Finely grated zest of ½ lime

Brae’s new potatoes with brook trout roe and cultured cream

The only dish that could easily beat your old favourite potato bake.

Photo of white baking dish filled with creamy potato bake surrounded by other plates and a glass of red wine — Kristoffer Paulsen

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Serves 8

Prep

20M

Cook

Total

1H 20M

“Any small potato just dug works well here,” says Hunter. “I’ve used pink fir potatoes but small kipflers, pink eyes or a small Nicola would work just as well. Use enough to tightly fill a medium-sized baking dish.” At Brae, they make their own cultured cream and cultured milk using Schulz dairy and white-mould cheese culture; we’ve substituted shop-bought here. Start this recipe a day ahead to marinate the roe.

Ingredients

1.5 kg new potatoes, such as baby kipflers or pink fir apple

Olive oil, for drizzling

80 gm crème fraîche

60 ml (¼ cup) pouring cream

75 ml milk kefir (see note)

Chopped spring onion or chives, to serve

Trout roe

100 gm brook trout or rainbow trout roe

250 ml sake

1½ tsp white soy sauce (shiro shoyu)

Finely grated zest of ½ lime

Method

1.For trout roe, combine roe, sake and soy and leave to marinate (6 hours or overnight). Strain three-quarters of the liquid and add lime zest to roe.

2.Preheat oven to 200°C. Scrub and dry potatoes well and score a small cross on one side of each potato with a small knife (this should open up a little in the oven). Place potatoes into a bowl, coat with oil and season well with salt, then pack potatoes, scored-side up, tightly into a 2-litre baking dish.

3.Combine creams and kefir and pour a little of the cream mixture over potatoes so that it pools on the bottom of the dish. Bake potatoes until golden brown and tender when pierced with a knife (45 minutes to 1 hour).

4.To serve, remove potatoes from oven, spoon over remaining cream mixture and top with marinated trout roe and spring onion or chives.