Smoked Salmon and Crisp Potato-Wich, American Caviar (Emeril Lagasse) |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 1 |
|
Ingredients:
32 potato slices (about 1/8-inch thick), punched out 2 1/2-inch diameter |
1 cup clarified butter, divided |
4 ounces smoked salmon, sliced thin on a long bias |
1 cup whipped creme fraiche |
4 ounces american sturgeon caviar |
1 red pearl onion, peeled and shaved thin |
4 fresh dill sprigs |
Directions:
1. Dry the potato slices a bit by pressing between a kitchen towel.
2. 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.
3. Layer the salmon in-between the 2 potato crips with creme fraiche, caviar, red pearl onion shavings and dill sprigs.
|
|