Smoked Salmon Tartare in Potato Pancakes with Caviar
Grated potato is formed into thin pancakes and spread with salmon tartare, then stacked on the plates. Creme fraiche and caviar top the stacks. The tartare is served with mixed greens and thin slices of smoked salmon.
- Smoked Salmon Fillets - 2 pounds, thinly sliced
- Creme Fraiche - 1/2 cup
- Juice of 1/2 lemon
- Cayenne pepper to taste
- Parsley Sprigs - 2, chopped
- Chervil Sprigs - 2, chopped
- Potato Pancakes
- Baking Potatoes - 3 large, baked and cooled
- Egg - 1
- Salt - 1/2 teaspoon
- Pinch of nutmeg
- Canola oil for frying
- Unsalted Butter - 2 tablespoons
- Creme Fraiche - 6 tablespoons
- Osetra caviar or other small dark caviar - 2 tablespoons
- Mixed baby leaf lettuce - 1-1/2 cups
- Balsamic Vinegar - 1 tablespoon
- Olive Oil - 1-1/2 tablespoons
- Salt and freshly ground pepper to taste
Reserve 3/4 pound of the salmon for garnish; wrap and chill. Chop or grind the remaining salmon. In a medium bowl, fold into the creme fraiche and season with lemon juice, a dash of cayenne, parsley, and chervil. Cover with plastic wrap and chill.
To make the pancakes: Peel and grate the potatoes into a bowl. Cover with paper towels and squeeze out any excess water. Mix in the egg and season with salt and nutmeg. Heat the oil on a large skillet or saute pan over medium-high heat. Drop spoonfuls of potato mixture on the hot pan and shape with a spatula into thin flat round pancake shapes, pressing down with the flat side of the spatula several times. When the pancakes are golden on one side, add the butter to the pan and turn the pancakes. Fry until golden brown. Remove and drain on towels. Make 12 small pancakes.
To serve: Spread eight pancakes with salmon tartare. Stack two on each plate. Top each stack with a plain pancake. Put a large spoonful of creme fraiche on each stack and make a nest in it with the back of the spoon. Put a spoonful of caviar in each nest. Toss the mixed baby greens with the balsamic vinegar and oil and season with salt and pepper. Place a mound of greens on each plate and flank with the reserved thin slices of salmon.