Baked potato with grilled king crab and Skagen Trout

You need this for 4 servings:

½ kg bone from king crab

200 grams of king crab meat (shrimp and crayfish can also be used)

2 tablespoons of roe (rogn beef or trout trout)

Bakt ørret.jpg

4 tablespoons mayonnaise

3 tablespoon escape

1 tablespoon chopped dill

Juice of ½ lemon

½ tablespoon finely chopped red onions

This is what you do

To make Skagenrøre you mix together king crab meat, roast, mayonnaise, sour cream, dill, lemon juice and red onions. This is what you would like to do the day in advance - you get a better taste. Put it cold overnight.

Clean all the fillets from the crab legs. Brush with oil. Grill a couple of minutes on the grill, have salt and pepper.

Boil the baking pot tenderly. You may want to do a few hours in advance. Pour the potato into foil and put a few minutes on the grill. Open the potato and fill with Skagenrøre and grilled crab legs.