Airy Potato Soup with Trout Roe Toasts and Chives
Potatoes and leeks provide plenty of potassium, which supports muscle function, maintains blood pressure and regulates cell growth. trout caviar is also rich in high-quality protein and provides many important omega-3 fatty acids, which protect the heart, for example.
Trout caviar should always be eaten fresh, because at more than four degrees Celcius the fish roe spoils within a few hours and should therefore only be stored briefly in the refrigerator in the coldest place on the glass plate above the vegetable compartment. Furthermore, excessive consumption is not recommended - caviar has high salt and purine contents, which can have a negative effect on health if consumed in excess. So always keep the caviar consumption in moderation, this is not only good for your wallet!
If you want to make the dish vegetarian, you can use tapioca pearls cooked in salted water as a topping for the toast stars instead of caviar.
Scrub the potatoes thoroughly, rinse and chop. Rinse the leeks and slice the white portion. Discard the green part. Cook the potatoes and leeks with enough water to cover them. Once soft, puree. Stir in the crème fraîche. Season with salt, pepper and nutmeg to taste.
Cool the soup and refrigerate. To serve, blend the soup with a hand mixer until frothy. Fold in the cream. Toast the white bread and cut out stars with a cookie cutter. Divide the trout caviar between the toasts.
To serve, divide the potato soup between bowls. Top with a star toast and garnich with chives.