Potato Mille-Feuille with Delica Caviar and Smoked Salmon

Potato Mille-Feuille with Delica Caviar and Smoked Salmon

Ingredients

-2 large potatoes, thinly sliced
-2 tablespoons melted butter
-100g smoked salmon, finely chopped
-1 avocado, diced
-3 tablespoons Delica Caviar
-2 tablespoons sour cream or crème fraîche
-Salt and black pepper to taste

Instructions

Prepare the Potato Mille-Feuille:

Preheat the oven to 180°C (350°F). Layer the thinly sliced potatoes in a small baking dish, brushing each layer with melted butter and seasoning lightly with salt and pepper. Bake for 30-40 minutes, or until the potatoes are golden and tender. Let it cool slightly, then cut into small square portions.

Assemble the Layers:

Place a portion of the potato mille-feuille on a plate. Top with a spoonful of finely chopped smoked salmon and diced avocado.

Add the Finishing Touch:

Generously add a spoonful of Delica Caviar on top of each stack. Place small dollops of sour cream or crème fraîche around the plate for an elegant presentation.

Serve:

Serve immediately as a sophisticated appetizer or small gourmet dish.

This layered dish combines the crispy texture of potatoes, the creaminess of avocado, the smokiness of salmon, and the luxurious pop of Delica Caviar for a perfect balance of flavors. Ideal for upscale dinners or events. Enjoy!