Smoked Salmon and Crisp Potato-Wich, American Caviar (Emeril Lagasse) Recipe
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Ingredients:
- 32 potato slices (about 1/8-inch thick), punched out 2 1/2-inch diameter
- 4 oz american sturgeon caviar
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 5827.16 Kcal (24397 kJ) | ||
| Calories from fat | 2148.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 238.78g | 367% | |
|---|---|---|---|
| Cholesterol | 631.76mg | 211% | |
| Sodium | 3186.15mg | 133% | |
| Potassium | 14395.87mg | 306% | |
| Total Carbs | 841.96g | 281% | |
| Sugars | 170.8g | 683% | |
| Dietary Fiber | 127.02g | 508% | |
| Protein | 104.72g | 209% | |
| Vitamin C | 91.6mg | 153% | |
| Vitamin A | 41.6mg | 1387% | |
| Iron | 42.8mg | 238% | |
| Calcium | 1287.4mg | 129% | |
| Amount Per 100 g | |||
| Calories | 126.11 Kcal (528 kJ) | ||
| Calories from fat | 46.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.17g | 367% | |
|---|---|---|---|
| Cholesterol | 13.67mg | 211% | |
| Sodium | 68.95mg | 133% | |
| Potassium | 311.55mg | 306% | |
| Total Carbs | 18.22g | 281% | |
| Sugars | 3.7g | 683% | |
| Dietary Fiber | 2.75g | 508% | |
| Protein | 2.27g | 209% | |
| Vitamin C | 2mg | 153% | |
| Vitamin A | 0.9mg | 1387% | |
| Iron | 0.9mg | 238% | |
| Calcium | 27.9mg | 129% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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