Potato latkes with steak tartare and caviar
Potato Latkes with Steak Tartare and Caviar
Ingredients:Makes about a dozen
2 Yukon Gold, washed
¼ sweet potato, washed
1 egg white, whipped
1 shallot
Salt and pepper
Highest quality 4-5 oz beef tenderloin, finely diced
2 teaspoons finely chopped shallot
2 teaspoons finely chopped pickles
2 teaspoons finely chopped capers
1 egg yolk
1 Worchestershire teaspoon
1 teaspoon of ketchup
2 teaspoons Dijon mustard
A pinch of tobacco
2 tablespoons olive oil
1 teaspoon finely chopped parsley
1 teaspoon finely chopped chives
Axyon Kaviari Caviar Group
Salt and pepper
Method:
Latkes:
Grate Yukon gold, shallot and sweet potato into a bowl.
Separate an egg white and whisk until frothy.
Mix them together and season with salt and pepper.
Fry them in an inch of oil, about a tablespoon of the mixture, try turning them once.
Drain on paper towel and set aside.
Tartars:
Mix all the ingredients in a bowl except the caviar and the chives.
To finish:
Place a generous dollop of tartare on each latke then garnish with a little caviar and sprinkle with chives.
Bon appetit!