Smoked Salmon and Caviar on Potato Pave

Ingredients

Yield:

12 Canapés

• Potato Pave

  • 6 oz. russet potato
  • 1 ea. egg yolk
  • 1 oz. cornstarch
  • 1/2 tsp kosher salt
  • 1 pinch ground white pepper

• Lemon and Chive Crème Fraiche

  • ½ cup crème fraiche
  • 1 Tbsp. fresh lemon juice
  • ½ grated lemon zest
  • 1 pinch kosher salt

• Smoked Salmon

  • 4 oz. smoked salmon

• Caviar

  • .5 oz. Russian Oscietra Caviar

• Egg salad

  • 6 eggs
  • 2 tablespoons olive oil
  • 1 teaspoon parsley
  • 1 pinch Kosher salt

• Bitter Elder Cocktail (Yield 1 cocktail)

  • 1½ oz. Skyy
  • ¾ oz. St Germaine
  • ¾ oz. lemon juice
  • ½ oz. campari
  • 1 dash of simple syrup
  • Grapefruit peel for garnish

Preparation

Difficulty:

Easy

Time:

30 MinutesCooking Time

Total Time:

45 MinutesTotal Time

1. Potato Paves

   1. Bake potatoes in a 350 degree oven for 26 minutes or until tender, but not cooked through. They should be about 85% cooked. Set aside and let potatoes cool completely.
   2. Peel and grate potatoes using the large side of a cheese grater. Add in the remaining ingredients and mix well. Thoroughly spray a 1” square mold with cooking spray. Divide the potato mixture into 12 portions. Firmly press the potato mixture into the mold and be sure the cake lies flat.
   3. Gently remove the cake from the mold and continue molding. Chill the cakes on a lined baking sheet for at least 6 hour prior to frying.
   4. Fry cakes in vegetable oil that has been heated to 350 degrees until golden brown. Season with salt, let cool until room temperature.

2. Lemon and Chive Crème Fraiche

   1. Combine all ingredients in bowl, mix well. Keep chilled.

3. Smoked Salmon and Caviar

   1. Thinly slice salmon into 12 pcs. Keep chilled.

4. Egg Salad

   1. Hard boil eggs, chill completely, separate yolks and whites, passing separately through a sieve.
   2. In a bowl combine oil, parsley, salt, and both whites and yolks. Keep chilled.

5. Assembly of Canapés

   1. Spread a thin layer of the egg salad over the potato pave. Place a piece of the smoked salmon on top then spread a thin layer of Lemon and Chive Crème Fraiche. Finally, use a caviar or plastic spoon to place a small amount of caviar on top of the smoked salmon.

6. Creating the Bitter Elder Cocktail

   1. Combine all of the ingredients, shake well and serve short over crushed ice. Garnish with a grapefruit peel.