Smoked Salmon and Caviar Potato Cakes
84 / 100
ready in 1 hr 25 min.
- 28 ozs floury potatoes
- 0.333 cup butter
- ⅛ cup Crème fraiche
- 5 eggs (separated)
- ⅜ cup Crème fraiche
- 1 Tbsp fresh Dill (chopped)
- 7 Tbsps Caviar
- 3 ozs smoked Salmon (cut into wide strips)
1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Pot mit Deckel, 1 Wooden spoon, 1 Teaspoon, 1 Citrus juicer
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
Steam the potatoes for approx. 30 minutes until done.
Peel the potatoes and put them through a potato ricer and leave to cool. Stir in the butter and creme fraiche. Add the egg yolks and season with salt, ground black pepper and nutmeg.
Beat the egg whites and a pinch of salt until stiff peaks form and fold into the potato mixture. Fill the mixture into a greased muffin tin leaving approx. 1 cm free from the top.
Add 2-3 cm hot water and bake for approx. 25 minutes until golden brown.
Whilst the cakes are baking, mix together the creme fraiche, dill and 1 tbsp caviar.
Knock out the potatoes cakes onto plates and top with the caviar cream. Garnish with some salmon, the remaining caviar and the dill.