Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Using a sharp knife or mandoline, slice the
Baby Dutch Potatoes (6)
into 1/4-inch slices.
Step 3
Drizzle potato slices with
Olive Oil (15 mL)
and toss to coat
Sea Salt (1 pinch)
and
Freshly Ground Black Pepper (1 pinch)
with your hands.
Step 4
Place potato slices in a single layer on a baking sheet and bake for 10-12 minutes.
Step 5
Remove from oven and flip potatoes over. Return the baking sheet to the oven and cook for an additional 10-12 minutes or until potatoes are golden and crisp. Remove from oven and set aside.
Step 6
Top each potato round with a slice thinly sliced
Smoked Salmon (85 g)
folding it over on itself to create some height.
Step 7
Dollop the salmon with a scant teaspoon of
Crème Fraîche (120 g)
and about 1/4 teaspoon of
Herruga Caviar (55 g)
. Garnish with sprigs of
Fresh Dill (to taste)
.
Step 8
Arrange on a platter and serve with champagne or cocktails. Enjoy!
