250g purple potatoes or regular floury potatoes, skin on, left whole
1 tsp amaranth
60g trout roe
400g skinless rainbow trout fillets, well chilled and finely sliced
1 quantity of amarillo tiger’s milk
A few nasturtium, purple shiso, or watercress leaves, to serve
Coriander herb oil or a few coriander leaves, to serve
Hot paprika, to serve
Put the potatoes in a saucepan and cover with water. Bring to the boil and add a good pinch of salt. Boil the potatoes for about 15–20 minutes until tender.
Drain, then as soon as the potatoes are cool enough to handle, peel them and mash until very smooth. Allow to cool completely, then divide up the mash into 4 equal portions.
Shape the portions into evenly sized cylinders, then wrap each one in clingfilm. Chill in the fridge.
Heat a small frying pan over a medium heat and add the amaranth. Heat the amaranth until it starts to pop open, then remove from the pan quickly onto a side plate to stop it burning.
To serve, unwrap the potato cylinders and cut each one into 3 or 4 lengths. Arrange the potato pieces on individual serving plates and top each potato piece with a small amount of the trout roe.
Arrange slices of trout fillet around the potato pieces and then flood each plate with the tiger’s milk. Sprinkle over the toasted amaranth, the nasturtium or watercress leaves, coriander herb oil or leaves, and paprika, then serve immediately.