Smoked Salmon and Crisp Potato-Wich, American Caviar

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
1 sandwich
Level:
Easy

Ingredients
  • 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
Directions

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.


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