READY IN
30 mins

+ waiting
Crisp Potato Cakes with Goats Cheese and Caviar Recipe

Crisp Potato Cakes with Goats Cheese and Caviar

An Ideal Recipe for EntertainingAn Unusual Recipe
Graham

Recipe by  

Crisp Potato Cakes with Goats Cheese and Caviar is, in fact, a rather novel form of savoury "finger food" (petit four salé). These delicious potato slices are topped with goat's cheese and caviar but you can, of course, use an alternative like lumpfish roe if caviar is stretching the pocket a bit.

The eggs of a lumpfish are often sold as a caviar alternative. Lumpfish eggs are typically lightly salted to maintain a clear flavour, and they may need to be refrigerated as a result. Many markets sell lumpfish roe, along with other caviar alternatives and a few jars of the real deal.

      Preparation Time: 20 Minutes + waiting

      Cooking Time: 10 Minutes

Ingredients for Crisp Potato Cakes with Goats Cheese and Caviar

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to make about 30 slices:
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)

 

How to Cook Crisp Potato Cakes with Goats Cheese and Caviar

  1. 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.
  2. 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.

 
Graham GRAHAM'S HOT TIP:
*** You will need to "brunoise" your red pepper. Brunoise is a precision cut where the food is first julienned (cut into thin match sticks), then turned a quarter turn and diced again thus producing tiny cubes with equal sides (under 3mm)
 
GRAHAM'S WINE RECOMMENDATION: GrahamLots of wines will work with this recipe but a humble bottle of Champagne Brut would not go amiss! (Or, as a good alternative, a Crémant - which is a light, sparkling white wine)
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