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Potatoes, Walnut St. Jacques tartar and Kasnodar caviar
Ingredients
For 10 bites
- 2 Spunta potatoes
- 5 Walnuts St. Jacques
- 1 shallot
- Olive oil
- Chive
- 1 lemon zest
- 1 tablespoon mascarpone
- 30g Kasnodar caviar
Preparation
- Cut the potatoes into large slices 2 cm thick and 3 cm in diameter.
- Cook the potatoes the English way. Once cooled, scoop out the center with a small spoon.
- Place a hint of mascarpone cream inside.
- Dice the Walnut St. Jacques. Mix with the shallot brunoise, olive oil and lemon zest then season.
- Place a teaspoon of the mixture on top of each potato douillon. Finish with a good quenelle of Kasnodar caviar.
These bites can also be served as a starter depending on the size of your potato rings.
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