Potato Rostis with Smoked Salmon, Crème Fraîche, and Caviar
Adapted from Caviar: The Definitive Guide
1 lb russet potatoes (about one large)
1 Tbsp fresh lemon juice
½ cup red onion (about one small), grated
¼ cup all-purpose flour
1 large egg, plus 1 yolk
¾ tsp kosher salt
¼ cup canola oil
4 oz crème fraîche
4 oz DLM Smoked Salmon, divided into 10 equal pieces
3½ ounces caviar
Preheat oven to 250°F with rack in upper third.
Peel potatoes. Coarsely grate into a bowl using large holes of a box grater, or use a food processor with medium shredding disk. Toss with lemon juice.
Coarsely grate onion into the same bowl. Transfer to a kitchen towel (not terry cloth), then gather up corners and twist tightly to wring out as much liquid as possible. Wipe bowl clean.
Return potatoes and onion to bowl and stir in flour, whole egg, yolk, and ¾ teaspoon salt until combined.
Heat oil in a 12-inch nonstick skillet over medium heat until shimmering. Divide the potato mixture into 10 balls (2 Tbsp each) then flatten them out slightly. Fry over a moderate heat for 5 minutes on each side, or until golden brown. Remove from the pan, drain on paper towels, and transfer to a plate in a warm oven.
Remove rostis from oven and place on individual warmed plates. Place about 2 tsp of crème fraîche on each rosti and pile a slice of smoked salmon on top. Finish with 1½ tsp of caviar. Serve immediately.
Makes 10 servings
Prep Time: 40 Minutes
Allergy Warning: Contains milk and eggs and fish and wheat