Smoked Salmon Potato Cake, Whipped Cream and Oscietra Caviar

Grated potato cakes topped with sliced smoked salmon, a quenelle of horseradish whipped cream, and elegant caviar garnish.

Seafood Appetiser Salmon Gourmet Caviar

Estimated Nutrition

Calories

503.1

kcal / serving

2515.5 kcal total

Carbs

16.5g

per serving

82.4 g total

Fat

39.2g

per serving

195.8 g total

Protein

23.6g

per serving

118.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Horseradish Cream

null

Dairy

100

Double Cream

whipped

NutsSeeds

pinch

Sea Salt

to taste

pinch

Black Pepper

to taste

leaves

Flat leaf Parsley

for garnish

OilsFats

Peanut Oil

can use vegetable oil

Seafood

500

Smoked Salmon

lateral sliced

Oscietra Caviar

or any caviar to garnish

Vegetables

500

Ratte Potatoes

new potatoes, peeled and washed

Method

Peel and wash the potatoes.

Grate the potatoes and season with salt and pepper.

Heat peanut oil in five blinis pans and cook potatoes until golden brown over medium heat.

Press potatoes down with a palette knife to ensure even cooking.

Fry for approximately 6 minutes.

Whisk double cream with horseradish, salt, and pepper until thickened.

Place a potato cake on a plate and top with three overlapping salmon slices.

Form a quenelle of cream using two spoons and place in the center.

Garnish with a spoonful of caviar and parsley leaves.