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Smoked Salmon and Crisp Potato-Wich, American Caviar

32 potato slices (about 1/8-inch thick), punched out 2 1/2-inch diameter
1 cup clarified butter, divided
4 ounces smoked salmon, sliced thin on a long bias
1 cup whipped creme fraiche
4 ounces American sturgeon caviar
1 red pearl onion, peeled and shaved thin
4 fresh dill sprigs


Dry the potato slices a bit by pressing between a kitchen towel. Heat an 8-inch saute pan with 1/4 cup of the clarified butter until just before smoking. Start adding the potatoes in a circular, overlapping patter, making 2 layers. When the bottom layer has browned nicely, carefully flip and cook the topside, adding more clarified butter, as needed. Remove when lightly golden to a tray lined with a few layers of paper towel and season. Repeat. Layer the salmon in-between the 2 potato crips with creme fraiche, caviar, red pearl onion shavings and dill sprigs.

Source: www.foodnetwork.com