Appetizer of Baked Potatoes, Salmon, Lemon Cream, and Caviar
Appetizers • World
Description
Appetizer of Baked Potatoes, Salmon, Lemon Cream, and Caviar
Ingredients
- Lemon 2 pieces
- Water 5 fl oz
- Coarse Salt 4 teaspoons
- Meyer Lemon Juice 0 fl oz
- Olive Oil 5 fl oz
- Sour Cream 5 tablespoons
- Cilantro 1 teaspoon
- Ground Cumin 1½ teaspoons
- Fingerling Potatoes 12 pieces
- Smoked Salmon Flavored Croutons 5 oz
- Dill 1 teaspoon
- Kaviar 0 oz
Step-by-Step Guide
Step 1
Zest the lemons and place the zest in a saucepan. Add water and salt, and set over medium heat, stirring until the salt dissolves. Reduce the heat and simmer until the volume reduces to 30 ml and the zest is soft, about 10 minutes. Transfer to a jar and add lemon juice and olive oil. Seal and refrigerate for 1 day or up to a week.
Step 2
Drain the liquid from the zest and chop finely. In a bowl, combine 1 tablespoon of the chopped zest, sour cream, and very finely chopped dill and cilantro. Mix well, cover with plastic wrap, and refrigerate for 2-8 hours.
Step 3
Preheat the oven to 430°F. Grease a baking sheet with 15 ml of olive oil. In a bowl, mix 15 ml of olive oil and cumin, add the halved potatoes, and toss well. Season with salt and pepper. Place cut side down on the baking sheet and bake for about 12 minutes until tender. Let cool slightly.
Step 4
On a serving plate, arrange the potatoes cut side up. Top each with 1 teaspoon of the cream, followed by a thin slice of salmon and a small amount of caviar. Garnish with sprigs of dill.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!