Fried Potatoes With Salmon Caviar Recipes

CUMIN-ROASTED POTATOES WITH CAVIAR AND SMOKED SALMON

Steps:

• Using vegetable peeler, remove peel (yellow part only) from lemons. Simmer peel, 1/2 cup water, and 4 teaspoons kosher salt in heavy small saucepan over medium-high heat until salt dissolves. Reduce heat to low and simmer until liquid is reduced to 2 tablespoons and peel is tender, stirring occasionally, about 10 minutes. Transfer peel with liquid to jar. Add lemon juice and extra-virgin olive oil. Refrigerate at least 1 day and up to 1 week.
• Drain peel; mince. Stir crème fraîche, minced dill, cilantro, and 1 tablespoon minced peel in small bowl. Cover and chill at least 2 hours and up to 8 hours.
• Set rack at lowest position in oven and preheat to 450°F. Brush nonstick baking sheet with 1 tablespoon olive oil. Combine 1 tablespoon olive oil and cumin in large bowl. Add potatoes; toss to coat. Sprinkle with salt and pepper. Arrange potatoes, cut side down, on baking sheet and roast until tender and cut sides are brown, about 12 minutes. Cool slightly.
• Arrange potato halves, cut side up, on platter. Top each with 1 teaspoon crème fraäche, 1 salmon strip, and 1/2 teaspoon caviar. Garnish with dill sprigs.

FRIED POTATOES WITH SALMON CAVIAR

Steps:

• Place the potatoes in a saucepan in a single layer, and cover with cold salted water. Bring to a boil, and boil until almost cooked through but still firm in the center, 20 to 30 minutes. Drain, and peel when cool enough to handle. Cut the potatoes into quarters, and sprinkle them lightly with salt. (The potatoes may be prepared to this point up to 4 hours in advance and held at room temperature.
• Heat oven to 250 degrees, and put an ovenproof platter in it. Heat 2 to 3 inches of oil in a deep pot over medium-high heat, until it bubbles vigorously when a small piece of potato is dropped in. Working in batches to avoid crowding the pan, fry the potatoes until browned and crisp, occasionally moving them around in the oil to make sure they cook evenly.
• Remove the potatoes from the oil with a slotted spoon, and drain on paper towels or brown paper bags. Sprinkle the potatoes lightly with salt, and transfer them to the platter in the oven to keep warm.
• When all potato quarters are cooked, quickly top each with a heaping 1/2 teaspoon of sour cream, a heaping 1/2 teaspoon of caviar and a sprinkling of chives. Serve right away for best flavor. To eat Russian-style, have a shot of vodka, and immediately pop a potato quarter into your mouth.

POTATO LATKES WITH SMOKED SALMON, CREME FRAICHE, AND AMERICAN FARMED CAVIAR

Steps:

• Grate potatoes and onion on the large holes of a box grater. Splash with lemon juice and squeeze out excess water.
• Mix flour, milk, egg, baking powder, and nutmeg in a large bowl. Add to the potatoes and then add the melted butter. Season with salt and pepper.
• In a large skillet over medium heat, add enough peanut oil to cover the bottom of the pan. Drop in spoonfuls of batter for form small cakes and fry until golden on 1 side. Flip, and cook the same way on the other side.
• Top each latke with smoked salmon, creme fraiche, and American farmed caviar.

ROASTED FINGERLING POTATOES WITH CREME FRAICHE AND CAVIAR

Steps:

• Preheat the oven to 375 degrees F.
• In a large mixing bowl, toss the potatoes with 1/2 cup of olive oil, rosemary, and a generous seasoning of salt and pepper. Coat a small roasting pan with the remaining olive oil and put the potatoes in the pan, cut-side down. Bake for 50 to 60 minutes, until the potatoes are tender on the inside and golden on the outside.
• Let the potatoes cool slightly and then arrange on a serving platter. Serve the potatoes with the creme fraiche, caviar, and chives for self-service hors d'oeurves. This goes great with champagne. If you wish, spread each potato with a 1/4 teaspoon of creme fraiche and 1/2 teaspoon caviar instead of dipping.

BAKED POTATOES WITH CRéME FRAICHE AND CAVIAR

Steps:

• Preheat oven to 350°F with a rack in center. Bake potatoes directly on rack until darkened slightly, beginning to wrinkle, and easily pierced with the tip of a knife, 1 to 1 1/2 hours (depending on size).
• Working one at a time, immediately wrap potatoes in a clean kitchen towel and slam down onto a countertop (this ensures a light, fluffy texture). Slash potatoes to open, season, and top generously with dollops of crème fraîche and scoops of caviar. Serve immediately.

POTATO SALMON PATTIES

Steps:

• In a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, celery salt, salt, and pepper. Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick.
• Heat olive oil in a medium skillet over medium heat. In batches, cook patties about 5 minutes on each side, until lightly browned.

COUNTRY FRIED POTATOES WITH HATCH CHILES

Steps:

• Place Hatch chiles directly on the grates of a gas stove over medium heat. Cook, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and slice chiles.
• Slice potato using a mandoline.
• Heat oil in a large skillet over medium-high heat until shimmering. Add potato slices and fry undisturbed until starting to brown and soften, 8 to 12 minutes. Add onion slices and chiles. Season with seasoned salt and black pepper. Stir to combine. Cook until onions are translucent and potatoes are fully softened and browned on the second side, 5 to 8 minutes.

TWICE-COOKED POTATOES WITH CAVIAR

Steps:

• Place potatoes in a large saucepan, and cover with cold water. Bring to a boil; reduce to a simmer, and cook until just tender when pierced with the tip of a sharp knife, about 15 minutes. Drain well. Transfer to a rimmed baking sheet, and let stand until cool enough to handle.
• Cut off tops and a thin slice from bottoms of 24 potatoes. Using a small melon baller, scoop out flesh from these potatoes, leaving a 1/4-inch-thick shell. Peel remaining 4 potatoes. Press whole potatoes and remaining flesh through a ricer into a medium bowl.
• Preheat oven to 375 degrees. Heat milk and the room-temperature butter in a small saucepan over medium until butter melts. Stir into riced potatoes, a little at a time, until creamy. Stir in creme fraiche and the chives; season with salt and pepper.
• Transfer to a pastry bag fitted with a 1/2-inch plain round tip (such as Ateco #806). Pipe potato mixture into shells, mounding about 1/2 inch above top edge.
• Bake until tops are golden brown and slightly puffed, about 15 minutes. Brush with melted butter, and bake 15 minutes more. Top each potato with about 1/4 teaspoon caviar. Serve immediately.

WARM POTATOES IN RED CAVIAR

Steps:

• Place the potatoes in a saucepan and cover with water. Bring to a boil and cook until tender, about 20 minutes. Drain off the water and allow the potatoes to cool until they are lukewarm. Peel the potatoes and cut them into 3/8-inch slices. Set aside.
• When ready to serve, return the potatoes to the saucepan. Add the butter, salt and pepper and cook over medium heat until the potatoes are lukewarm. Divide the potatoes among 4 plates.
• Meanwhile, place the caviar in a small bowl and gently stir in the oil. (It will separate the grains of caviar, making it easier to sprinkle on the potatoes.) Sprinkle the caviar on the potatoes and garnish with the parsley and tarragon. Serve immediately.

ROASTED FINGERLING POTATOES WITH CRèME FRAîCHE AND CAVIAR

Steps:

• Preheat oven to 400°F. Combine potatoes, 2 tablespoons oil, and rosemary in large bowl. Sprinkle with salt and pepper and toss to coat. Brush large rimmed baking sheet with 1 tablespoon oil. Arrange potatoes, cut side down, in single layer on prepared sheet. Shake pan slightly to prevent sticking. Roast until potatoes are brown, crisp, and cooked through, about 35 minutes. Cool 10 minutes on sheet. Place bowls of crème fraîche and caviar on large platter. Arrange potatoes, cut side up, around bowls and serve.

SMOKED SALMON AND CAVIAR SALAD

Steps:

• Boil, steam or microwave potatoes until just tender; drain.
• Preheat oven to very hot.
• Halve potatoes, place, cut-side up on lightly oiled oven tray, drizzle with oil, bake for 15 minutes or until crisp and brown, turning occasionally.
• Boil, steam or microwave asparagus until just tender, drain, cut spears in half crossways.
• Cut salmon into strips.
• AVOCADO PUREE.
• Halve avocado, discard stone, scoop out flesh, blend or process avocado and remaining ingredients until smooth.
• Divide avocado puree among serving plates, top with potatoes, mesclun, asparagus, smoked salmon and a good dollop of caviar.

POTATOES AND CAVIAR

Steps:

• In a saucepan, cover the potatoes with cold water; bring to a boil and simmer until tender but still quite firm when pierced with the tip of a knife; remove all but 4 potatoes and continue to cook these 4 until soft.
• When cool, cut the tops off the group of 24 potatoes; scoop out the flesh with a melon baller, leaving a 1/4" thick wall; place the pulp in a double boiler or metal bowl over simmering water to keep it warm; peel and add the 4 remaining potatoes.
• Cut a small slice off the bottom of each potato so that they will stand upright on a baking sheet; preheat the oven to 375°; Heat the milk and melt the butter in a small saucepan; push the potato flesh through a ricer, food mill or wide-meshed sieve.
• Stir the milk into the potatoes a bit at a time, until they are creamy; add creme fraiche, salt and pepper and 1 T chives; pipe the potatoes into the shells, making sure the cut edges are covered.
• Bake until golden brown and slightly puffed, about 15 minutes; brush with melted butter and bake another 15 minutes; remove from oven and top with caviar and chives.

OVEN-FRIED POTATOES

Steps:

• Place potatoes in two large resealable plastic bags. Combine the Parmesan cheese and seasonings; add to potatoes. Seal bag and shake to coat. , Pour oil into two 15x10x1-in. baking pans; pour potatoes into pans. Bake, uncovered, at 375° for 40-50 minutes or until tender.