Smoked Salmon and Caviar Potato Cakes

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Smoked Salmon and Caviar Potato Cakes
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Health Score:
84 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 25 min.
Ready in

Ingredients

for
12
Ingredients
28 ozs floury potatoes
0.333 cup butter
cup Crème fraiche
5 eggs (separated)
Nutmeg
cup Crème fraiche
1 Tbsp fresh Dill (chopped)
7 Tbsps Caviar
3 ozs smoked Salmon (cut into wide strips)
Plus
Dill (to garnish)
butter (for greasing the tins)
How healthy are the main ingredients?
potatoSalmonDilleggNutmegDill
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Pot mit Deckel, 1 Wooden spoon, 1 Teaspoon, 1 Citrus juicer

Preparation steps

1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Steam the potatoes for approx. 30 minutes until done.
3.
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.
4.
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.
5.
Add 2-3 cm hot water and bake for approx. 25 minutes until golden brown.
6.
Whilst the cakes are baking, mix together the creme fraiche, dill and 1 tbsp caviar.
7.
Knock out the potatoes cakes onto plates and top with the caviar cream. Garnish with some salmon, the remaining caviar and the dill.