Dill Mashed Potatoes With Crème Fraîche And Caviar Recipes

SWEET POTATO BLINIS WITH CURED SALMON, CREME FRAICHE, AND CAVIAR

Steps:

• Place prepared sweet potatoes in a medium saucepan and cover with water. Add 1/2 teaspoon salt. Bring to a boil, and cook until the potatoes are tender and can be mashed easily with a fork. Drain well and return to the saucepan. Add the honey and 4 tablespoons of the butter and mash until smooth. If possible, puree this mixture in food mill. In a small bowl, combine the milk and eggs and stir in the sweet potato puree. In another bowl, stir together the flour, baking powder, salt and cayenne. Add the dry ingredients to the sweet potatoes and stir until just blended.
• Melt the remaining butter and reserve. Heat non-stick skillets over medium-heat and coat with some of melted butter. Drop sweet potato mixture into skillets in 1 1/2-tablespoon amounts. Turn once, cooking until golden and crisp, about 1 minute per side. Transfer to a large baking sheet. Repeat the process with the remaining butter and batter. The pancakes can stand at room temperature for 2 hours. Reheat in a 325 degree F. oven for 5 minutes before serving.
• To serve, arrange 3 blinis on a plate and garnish each with a slice of cured salmon, a dollop of creme fraiche and a small spoonful of caviar.

DILL MASHED POTATOES WITH CRèME FRAîCHE AND CAVIAR

Steps:

• Cook potatoes in large pot of boiling salted water until very tender, about 25 minutes. Drain well. Return potatoes to pot; mash over low heat until almost smooth. Add crème fraîche and butter; whisk until smooth and fluffy. Stir in dill. Season with salt and pepper. (Potatoes can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm over low heat, stirring frequently.)
• Top potatoes with caviar and serve.

SWEDISH SOUR CREAM AND CAVIAR SAUCE FOR SALMON

Steps:

• In a bowl, stir together sour cream, creme fraiche, mayonnaise, dill, and white pepper. Carefully mix in caviar. Cover, and refrigerate at least 1 hour before serving.

BAKED POTATOES GET AN ELEGANT UPGRADE FROM CRèME FRAîCHE AND CAVIAR

Steps:

• 1. Preheat the oven to 400°F.
• 2. Place the potatoes on a baking sheet and bake for 40 minutes.
• 3. Remove the baked potatoes from the oven and set aside until cool enough to handle, then cut them in half lengthwise and scoop out the potato flesh into a bowl, leaving the skins intact. Season the potato flesh with salt and pepper, mash with a fork, and then mix in the parsley and 1/2 cup of the crème fraîche.
• 4. Spoon the potato mixture back into the potato skins, place on the baking sheet, and brush the skins with the canola oil so that they crisp.
• 5. Bake for 15 minutes until the filling is heated through and the skins are crispy. Remove the filled potato skins from the oven and spoon the remaining crème fraîche on top, followed by a spoonful of the trout caviar and serve.