Smoked salmon potato cake, whipped cream and oscietra caviar

Prep time 30 mins to 1 hour

Cook time 30 mins to 1 hour

Serves 5

From Saturday Kitchen

Method

To make the potatoes, peel and wash the potatoes.
Grate the potatoes with a hand grater and season with the sea salt and flavour with the pepper.
Place the peanut oil into 5 blinis pans and when the oil is hot cook the potatoes until golden brown (medium heat).
Make sure to press the potatoes down with a palette knife so they cook evenly.
Cook for about 5-6 minutes.
To make the cream, whisk the cream with the horseradish, salt and pepper to taste, until it has thickened.
To serve, place the potato on the plate and carefully place 3 slices of salmon overlapping each other on top. Take 2 spoons and make a quenelle of cream (the shape of the inside of the spoon by pulling one against the other), a dollop of cream will do for the centre. Then spoon on the caviar and garnish with flat parsley.

1 tsp horseradish cream

500g/1lb2oz ratte potatoes (new potatoes)

10 leaves flat parsley

sea salt and pepper

50g/2oz oscietra caviar (or any caviar to garnish)

4 tbsp peanut oil (can use vegetable oil)

100ml/6tbsp whipped double cream

500g/1lb2oz lateral sliced smoked salmon (can be pre-sliced)

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