Crisp Potato Cakes with Goats Cheese and Caviar
Crisp Potato Cakes with Goats Cheese and Caviar
Serves: to make about 30 slices
Prep Time: 20 Minutes + waiting
Cook Time: 10 Minutes
Ready In:
30 mins
+ waiting
ingredients
2 - 3 large -
potatoes
3 tablespoons - olive oil
8 oz - soft goat's cheese
2 oz - sour cream
- salt and pepper
1 - red pepper
- caviar (or lumpfish eggs)
3 tablespoons - olive oil
8 oz - soft goat's cheese
2 oz - sour cream
- salt and pepper
1 - red pepper
- caviar (or lumpfish eggs)
directions
- Peel the potatoes and rinse them in cold water to remove excess starch. Slice them very thinly (the number of "cakes" you get is determined by the number of slices you have). Toss the potato slices in the olive oil, then lay them on a baking sheet. Bake in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for about 10 minutes, or until the potato slices are crisp (this will depend on the thickness of the potato slices). Remove the potatoes from the oven and allow to cool.
- In a small bowl, combine the goat's cheese and the sour cream. Season with salt and freshly-ground black pepper. Using a pastry bag, pipe small rosettes of the goat cheese mixture onto the potato slices. Sprinkle with a few red pepper brunoise *** . Place some caviar on top of the goat's cheese rosette and you have delicious finger food ready for the table, buffet or to serve by hand.
