Caviar Potato Pancakes
Nothing beats the comforting and delicious taste of a potato pancake. Even more so when topped with a nutritious quail egg and fine caviar. Serves 2 - Simply double to serve 4 or half for a single serving
- 2 small potatoes, around 4 oz each
- 2 egg yolks
- ½ red onion, grated
- olive oil, for frying
- salt & pepper, to season
- 1 ½ oz Caviar - try our Osetra Golden Imperial Caviar
- 4oz smoked salmon, diced
- 4 quails' eggs
- 4 tablespoons creme fraiche
Peel the uncooked potatoes and grate into a bowl. Mix in the egg yolk, onion and salt & pepper - mix well. Divide the mixture into quarters to make 4 small pancakes. At a low heat, fry in the olive oil until golden brown - around 5-8 minutes for each side. Remove from the pan and place on kitchen paper to drain. Place two pancakes onto each serving plate and keep warm. Spread the creme fraiche generously over one of the pancakes on each plate and top with the smoked salmon. Heat a small amount of oil in a small frying pan and carefully break the quail's eggs into the pan. Fry the eggs leaving a runny yolk - be careful as they will cook quickly and you wan't runny yolks! Place a cooked egg onto the remaining pancake (without the creme fraiche or salmon). Divide the caviar between each pancake and serve immediately.