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Rattes with crème fraîche and keta by Michel Roux

11 September 2006

INGREDIENTS

(makes 30 portions)

30 small, unblemished La Ratte potatoes
250g crème fraîche
Salt and pepper
Chopped chives
250g keta
Dill

METHOD

Boil the potatoes in salted water till tender (about 15 minutes). Drain and cool slightly. Scoop out roughly one-third of the potato. Chop it quite small. Mix it with crème fraîche, chives and seasoning. Spoon the mixture back into the potatoes. Pile a little keta on top and decorate with a sprig of dill.

Michel Roux

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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