Smoked salmon potato cake, whipped cream and oscietra caviar Recipe

  • 500g/1lb2oz ratte potatoes (new potatoes)
  • 500g/1lb2oz lateral sliced smoked salmon (can be pre-sliced)
  • 4 tbsp peanut oil (can use vegetable oil)
  • 50g/2oz oscietra caviar (or any caviar to garnish)
  • 1 tsp horseradish cream
  • 100ml/6tbsp whipped double cream
  • sea salt and pepper
  • 10 leaves flat parsley
  1. To make the potatoes, peel and wash the potatoes.
  2. Grate the potatoes with a hand grater and season with the sea salt and flavour with the pepper.
  3. Place the peanut oil into 5 blinis pans and when the oil is hot cook the potatoes until golden brown (medium heat).
  4. Make sure to press the potatoes down with a palette knife so they cook evenly.
  5. Cook for about 5-6 minutes.
  6. To make the cream, whisk the cream with the horseradish, salt and pepper to taste, until it has thickened.
  7. To serve, place the potato on the plate and carefully place 3 slices of salmon overlapping each other on top. Take 2 spoons and make a quenelle of cream (the shape of the inside of the spoon by pulling one against the other), a dollop of cream will do for the centre. Then spoon on the caviar and garnish with flat parsley.