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.