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Roasted Potatoes, Caviar and Creme Fraiche

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This dish can be served as an appetizer, a side dish, or as a complement to eggs for an extravagant breakfast in bed. You can use black or red caviar based on whatever your budget allows. I use Salmon roe for its larger, firmer bead and juicy sweetness–and its favored cost.  Salmon roe caviar cost about $20 a tin, much less expensive than Buluga, Servruga. I also like the mildly salty flavor of this caviar.

I usually buy caviar from Hanson’s Caviar Company in the Hudson Valley. Their Keta Salmon Caviar is harvested from the Alaskan Chum Salmon. This roe is large with a golden-orange color, firm texture & clean burst of crisp salmon flavor.

caviar_creme_fraiche_caviar_02.jpgRoasted Potatoes, Caviar and Creme Fraiche
Serves four / cut in half for two

Ingredients:

  • 12 Baby Yukon Gold Potatoes
  • 1/8 cup of olive oil
  • pinch of salt
  • Creme Fraiche
  • 2 – 3 oz tin of Keta Salmon Caviar
  • fresh chives

Directions

  1. Pre-heat oven to 375 degrees.
  2. Wash potatoes and pat dry. Cut in half lengthwise, place halves in a bowl and hand mix in the olive oil and salt, and evenly coat the potatoes.
  3. Place the potatoes on a cookie tray or roasting pan. If a potato has a rounded bottom and will not sit flat, cut a sliver off the bottom to allow an even flat base.
  4. Cook potatoes for about 30 minutes until potatoes start to brown to a light golden color. Remove from oven and set aside to cool (about 7-10 minutes)
  5. When potatoes are cool enough to handle, take a spoon and gently dig out an almond-size groove from the center. We do this so the creme fraiche will sit “in” the potato and not roll off. 
  6. Place 1/2 – 1 teaspoon of creme fraiche in the center of the potato (depending on the size of your potato and what it will hold)
  7. Using an ivory spoon (or other non-metal spoon) top each potato with a generous scoop of caviar
  8. Using a pair of sciossors gather a bunch of chives in one hand and snip over the potatoes to garnish
  9. Serve immediately

Serve with champagne or white wine for a celebratory feast.  By the way, you can replace the baby yukon potatoes for thick-cut home-made potato chips for a sexy twist. 

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About the author / 

Terry Dagrosa

Terry Dagrosa, founder and publisher of SeductionMeals.com. As President of Digital Marketing Collective and Tara del Mar Productions, she has extensive experience in sales, design, digital marketing and social media. "Truly great friends are hard to find, difficult to leave, and impossible to forget, so we’re thrilled to introduce our very special and highly-talented contributors and friends.  They’ll share their mouth-watering recipes, cheeky anecdotes and delightfully creative perspectives with all of us. Be sure to check out their websites and follow them, too – we promise you’ll learn to love and cherish them as much as we do!" xoxo

1 Comment

  1. Catering Chef April 15, 2011 at 9:13 am -  Reply

    Hi Terry – an absolute delightful cookbook you could add to your culinary library is Harumi’s Japanese Home Cooking – really fun and inspirational –

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About Seduction Meals

Seduction Meals is about Food + Romance, and everything in-between. . . a sumptuous menu, alluring presentation, sensuous music, luscious cocktails and the right ambiance. Like a precious gift, preparing a romantic meal for two is about making that certain someone feel extra special. With just the right combination of ambience and culinary delights, you too can create a memorable, delicious experience for your loved one. Seduction Meals. Everyone has one - what's YOURS?

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Life is not measured by the number of breaths we take but by the moments that take our breath away.