Save Recipe Print
Total:
15 min
Prep:
15 min
Yield:
4 servings

Ingredients

Directions

Using a turning slicer, make potato hair. Deep fry the hair until golden brown. Season with salt and break into 3 by 3-inch oblong pieces. Mix the creme fraiche and chives. Place a small dab on a plate and top with potato crisp. Lay 1 slice of salmon on top, small dab of creme and a teaspoon of caviar. Top with second potato crisp and repeat, finishing with the caviar. Garnish with black pepper and chive points.

Ravenswood, Big River Zinfandel, Alexander Valley, 1997 Veuve Cliquot Ponsardin Champagne

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

Smoked Beef Short Ribs

Recipe courtesy of The Smoking Swine

Tea Smoked Duck

Recipe courtesy of Shirley Fong-Torres

Israeli Couscous Salad with Smoked Paprika

Recipe courtesy of Giada De Laurentiis

Salmon with Brown Sugar and Mustard Glaze

Recipe courtesy of Bobby Flay

Three-Cheese Potato Gratin

Recipe courtesy of Giada De Laurentiis

Crisp Potato Galette with Smoked Salmon and Caviar

Recipe courtesy of Wolfgang Puck

Smoked Salmon and Caviar Panini

Recipe courtesy of Charlie Palmer

Smoked Salmon and Caviar Sushi

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.