Broiled Mentaiko Potato Slices With Truffle Dressing

Ingredients

· 2 red potato or russet potato

· ¼ cup Japanese mayonnaise

· 2 table spoons of masago

· ½ teaspoon of fresh lime juice.

· Handful of micro greens or radish sprouts

Drizzle of White truffle oil

Directions

Boil a pot of water, enough to cover the potatoes. Season the water well with salt and put the potatoes in the boiling water for 15 – 20 minutes (Depending on the size of the potato, cooking time will vary. Do not overcook the potato, otherwise it will be mushy and difficult to work with. The potato should be 85% cooked as they will cook further in the oven).

While the potato is cooking, mix together the Japanese mayonnaise, mentaiko, and lime juice. The mixture should a thick paste with the texture similar to soft cream cheese. If it’s too thick, add more mayonnaise, if it’s runny, add more masago. In a separate bowl, mix together the micro greens / radish sprouts and truffle oil.

Once the potato is cooked, place it in ice water until its cool enough to handle. If you’re using russet potatoes, peel the skin off as you’re working with it. If you’re using red potatoes, you can choose to keep the skin intact. Slice the potatoes into ¼ thick slices. Preheat the oven to broil at 450 degrees. Spread the mentaiko mixture on the potato slices using a butter knife. Place in oven for 2 -3 minutes until the tops are slightly browned. Remove from the oven and place the truffle radish mixture on top.

You might need to play around with the timing a bit, what you want is a nice crust on the surface and still have it soft inside; hence the high heat broil. Depending on your oven, you might want to rotate a minute or two into the cooking to prevent spots from burning.