Appetizer of Baked Potatoes, Salmon, Lemon Cream, and Caviar

Appetizers | World cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Appetizer of Baked Potatoes, Salmon, Lemon Cream, and Caviar

Ingredients

Lemon - 2 pieces
Water - 4 fl oz
Coarse Salt - 4 teaspoons
Meyer Lemon Juice - 2 fl oz
Olive Oil - 2 fl oz
Sour Cream - 5 tablespoons
Cilantro - 1 teaspoon
Ground Cumin - 1½ teaspoons
Fingerling Potatoes - 12 pieces
Smoked Salmon Flavored Croutons - 3 oz
Dill - 1 teaspoon
Kaviar - 1.1 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 428°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.