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Categories:
potatoes fresh chives egg white vegetable oil eggs parsley red onion Creme Fraiche horseradish fresh chives salmon caviar basil oil
Viewed: 58 - Published at: 8 years agoIngredients
- 2 8-ounce russet potatoes
- 1/4 cup chopped fresh chives
- 1 large egg white
- Vegetable oil (for frying)
- 3 hard-boiled eggs, finely grated
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped red onion
- 1 8-ounce container creme fraiche or sour cream
- 2 teaspoons prepared horseradish
- 2 teaspoons grated lemon peel
- 1 teaspoon chopped fresh chives
- 4 ounces smoked salmon, chopped
- 2 ounces caviar
- Purchased basil oil (optional)
Method
- Preheat oven to 375F.
- Bake potatoes until tester can pierce center but potatoes are not yet tender, about 30 minutes.
- Cool.
- Peel and coarsely grate potatoes.
- Transfer grated potatoes to bowl.
- Add chives.
- Season to taste with salt and pepper.
- Mix in egg white.
- Oil baking sheet.
- Press 1 heaping tablespoon potato mixture onto sheet, forming 2-inch round.
- Repeat with remaining mixture, forming 8 cakes total.
- Add enough oil to heavy large skillet to reach depth of 1 inch.
- Heat oil to 350F.
- Add potato cakes to skillet and fry until golden, about 2 minutes.
- Drain on paper towels.
- (Can be made 1 day ahead.
- Cool; cover and chill.
- Rewarm in 350F oven about 10 minutes before serving.)
- Gently mix all ingredients in small bowl.
- Combine first 4 ingredients in medium bowl.
- Using electric mixer, beat until peaks form.
- Season with salt and pepper.
- Place 1 warm potato cake in center of plate.
- Place 2-inch-diameter cookie cutter or biscuit cutter with 1-inch-high sides around potato cake.
- Top cake with 2 tablespoons egg mixture; press to adhere.
- Press 2 tablespoons salmon atop.
- Dollop with 2 tablespoons horseradish creme fraiche.
- Gently remove cookie cutter.
- Smooth top.
- Top with small spoonful caviar.
- Repeat with remaining cakes.
- Drizzle basil oil around if using.
