Total:
15 min
Active:
15 min
Yield:
4 servings
Level:
None

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

IDEAS YOU'LL LOVE

Broiled Sockeye Salmon with Citrus Glaze

Recipe courtesy of Alton Brown

Mesa Grill Potato Salad

Recipe courtesy of Bobby Flay

Hot Smoked Trout

Recipe courtesy of Alton Brown

Roasted Salmon Nicoise Platter

Recipe courtesy of Ina Garten

Yukon Gold Potatoes: Jacques Pepin Style

Recipe courtesy of Rachael Ray

Brown Sugar Spiced Salmon

Recipe courtesy of Katie Lee

Asian Grilled Salmon

Recipe courtesy of Ina Garten

Eli's Asian Salmon

Recipe courtesy of Ina Garten

Panko-Crusted Salmon

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking