Instructions: To make the Lemon Confit: Bring a medium stockpot of water to a boil. Place a 1-quart canning jar in the boiling water for 5 minutes to sterilize. Place jar on a wire rack, upside down, to dry. Pour a layer of salt into the bottom of the jar.

Quarter a lemon, starting at the end, but leaving the uncut end intact. Open the lemon over a small bowl, and pour some salt inside. Place the lemon in the bottom of the jar. Continue process with the remaining lemons. Be sure to use all of the salt, including any salt that remains in the bowl.

Pack the lemons into the jar and covering each layer of lemons with salt. Seal the jar, and refrigerate. The lemons can be used after 1 month, but they are best after 3 months and will keep for up to one year. (Makes 1 quart)

Preheat the oven to 400 degrees. Wet each potato slightly with water. Roll in ashes to coat. Wrap each potato in aluminum foil, and bake until tender, about 1 hour. Remove and let cool slightly.

Reduce oven to 350 degrees. When potatoes are cool enough to handle, cut off the top third of each potato and scoop out the insides into a small ovenproof bowl, leaving a 1/4-inch shell. Place potato skins on a small baking sheet. Bake the potato pulp mixture and skins until heated through, about 5 minutes.

When the pulp is warmed through, add butter, scallion, chives, dill, lemon confit, sour cream, caviar, salmon roe, and smoked salmon, and gently stir to combine. Be careful not to break the caviar or salmon roe. Divide the mixture evenly among the warmed potato skins, and top each with a dollop of caviar. Serve immediately.

This recipe yields 2 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.