caviar- sevruga pictured
freshly cracked black pepper
extra virgin olive oil
1. make the potato rosti first. grate peeled potatoes into a bowl of water. this prevents browning/ graying of potatoes. strain potatoes and plop the potatoes onto a clean towel. squeeze out as much of the water as possible then put potatoes back into a bowl. grate a small white onion, squeeze some of the liquid out, and add to the potatoes. the potato to onion ratio I used is about 4-5 smallish medium potatoes to onesmall white onion. add about 3 egg yolks, and season with kosher salt and cracked black pepper. mix. depending on how wet the mixture is, add panko to hold it together for frying. in a flat pan, heat up olive oil over a medium flame. press the potato mixture into a very flat pancake and fry the potatoes for about 5-8 minutes on each side till gold brown. drain on paper towels and let it cool. once cooled, you and use a cookie cutter to cut out individual mini rostis.
2. prepare the crumbled eggs. fill a small pot with cold water and place eggs in pot. set your stove to medium heat and after about two minutes, turn up the heat to medium high. this prevents the eggs from cracking due to drastic temperature change. once it begins a rapid boil, set a kitchen timer to five minutes.
large eggs may need six minutes. when the timer is up, put eggs in an ice water bath to stop the cooking process. when eggs are cooled, peel and crumble the eggs into small pieces.
3. get your mise en place ready. caviar, potato rosti, crumbled egg, crème fraiche, and chives. dab a bit of crème fraiche on each potato rosti. top with some crumbled egg, then top with caviar. garnish with chive. then enjoy with some champagne.
*this picture is shown with the same ingredients sans the potato rosti. I used crispbread underneath for these.