Sterling Gold Caviar, Smoked Salmon and Potato Napoleon

Total Time:
15 min
Prep:
15 min

Yield:
4 servings

Ingredients
  • 2 large russet or kennebeck potatoes, peeled
  • 4 tablespoons creme fraiche
  • 1/4 cup chopped chives plus chive points for garnish
  • 4 ounces thinly sliced smoked salmon
  • 2 ounces Sterling Gold Caviar or osetra
  • Freshly coarse-cracked black pepper
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


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