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Crisp Potato Cakes with Goats Cheese and Caviar

Ready in 30 mins + waiting

Recipe by Graham 

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.

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'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:
Lots 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)