Potato latkes with steak tartare and caviar

Potato Latkes with Steak Tartare and Caviar


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



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.


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!