Potato Preparation

1. Wash the potatoes and add to a saucepan with the butter, kombu, dulse and salt, the butter should melt to cover the potatoes
2. Cook at a slow simmer for 1 to 1.5 hours until the potatoes are cooked through. Then leave to cool.
3. Once cool, remove and separate the potatoes from the kombu and cooking liquid, pass off the cooking liquid through a sieve and reserve.
4. Top and tail the potatoes then transfer to a container with the cooking liquid. Leave to marinate for 24 hours in the fridge.
5. Chop the cooked kombu and dulse, then reserve for the beurre blanc.

Vinegar Reduction

1. In a small saucepan on a medium heat, combine all the ingredients and cook until the liquid reduces by ½.
2. Pass through a sieve.

Potato Crisps

1. Preheat a deep fryer to 160°C.
2. Slice the potatoes to 2mm thick.
3. Deep fry until golden, then drain and season with salt and vinegar powder.

Dulse Beurre Blanc

1. In a saucepan reduce the vinegar to a light syrup.
2. Add the double cream, stir and let it come to the boil.
3. Reduce the heat, add a quarter of the butter and gently whisk, creating an emulsion. Repeat these steps until all the butter is used.
4. Add the chopped kombu, dulce and mix.
5. Allow it to infuse for 5 minutes, then season to taste with lemon juice and salt.

Roe Mix

1. In a bowl add the trout and smoked herring eggs with the chives. Gently mix.

To Assemble

• Potato
• Roe mix
• Potato crisps
• Red vein sorrel
• Sheep sorrel
• Butterfly sorrel
• Sorrel flowers
• Rocket flowers
• Wild rocket
• Chive tips
• Beurre blanc

In a small saucepan reheat the potatoes and simmer for 10 minutes. Once hot transfer the potatoes to a tray to drain.

Cover the top of a potato with the roe mix.

Add the potato crisps so they are standing upright, then place all the herbs in between the crisps.

Finish by placing the beurre blanc in a sauce jug and once ready to serve, pour around the potato.