Best 8 Fried Potatoes With Salmon Caviar Recipes

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Indulge in a culinary journey with our delectable fried potatoes with salmon caviar, a symphony of flavors that will tantalize your taste buds. Crispy golden-brown potatoes are the perfect canvas for the luxurious salmon caviar, bursting with its briny, oceanic essence. This harmonious duo is further enhanced by a selection of accompaniments that elevate the dish to new heights.

In our first recipe, we present a classic preparation of fried potatoes with salmon caviar, a timeless combination that showcases the natural flavors of each ingredient. For those seeking a touch of elegance, our second recipe incorporates a creamy dill sauce, adding a layer of richness and freshness.

For those with a penchant for spice, our third recipe introduces a spicy tomato sauce, bringing a vibrant kick to the mix. And if you're craving a hearty and satisfying meal, our fourth recipe pairs the fried potatoes and salmon caviar with a bed of fluffy mashed potatoes, creating a comforting and indulgent dish.

Each recipe offers a unique twist on this iconic pairing, ensuring that there's something to suit every palate. Whether you prefer a traditional approach or are looking to explore new flavor combinations, our collection of fried potato and salmon caviar recipes has something for everyone.

Here are our top 8 tried and tested recipes!

STERLING GOLD CAVIAR, SMOKED SALMON AND POTATO NAPOLEON



Sterling Gold Caviar, Smoked Salmon and Potato Napoleon image

Provided by Ming Tsai

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 6

2 large russet or kennebeck potatoes, peeled
4 tablespoons creme fraiche
1/4 cup chopped chives plus chive points for garnish
4 ounces thinly sliced smoked salmon
2 ounces Sterling Gold Caviar or osetra
Freshly coarse-cracked black pepper

Steps:

  • Using a turning slicer, make potato hair. Deep fry the hair until golden brown. Season with salt and break into 3 by 3-inch oblong pieces. Mix the creme fraiche and chives. Place a small dab on a plate and top with potato crisp. Lay 1 slice of salmon on top, small dab of creme and a teaspoon of caviar. Top with second potato crisp and repeat, finishing with the caviar. Garnish with black pepper and chive points.
  • Ravenswood, Big River Zinfandel, Alexander Valley, 1997 Veuve Cliquot Ponsardin Champagne

NEW POTATOES WITH CREME FRAICHE AND CAVIAR



New Potatoes with Creme Fraiche and Caviar image

Provided by Food Network

Categories     dessert

Time 30m

Yield 24 servings, 3 potatoes each

Number Of Ingredients 4

36 tiny, blemish-free red-skinned potatoes
1 pint creme fraiche
2 ounce container red lumpfish roe
2 ounce container black lumpfish roe

Steps:

  • Preheat oven to 350 degrees F
  • Wash potatoes and place on 2 lightly oiled cookie sheets. Bake for about 30 minutes.
  • Cool potatoes before handling.
  • Trim either end of each potato and then cut in half, leaving trimmed edges on the end to allow potatoes to sit upright. Using a small melon baller, scoop out inside of each potato half, leaving at least 1/8-inch edge.
  • Fill pastry bag, fitted with a star tip, with creme fraiche. Fill each scooped-out potato half with piped creme fraiche.
  • Garnish top of each potato with red or black lumpfish roe.

CRISP POTATO GALETTE WITH SMOKED SALMON AND CAVIAR



Crisp Potato Galette with Smoked Salmon and Caviar image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

3 potatoes, peeled and grated
1/2 pound clarified butter
Salt and pepper
1 pound smoked salmon, thinly sliced
3 shallots, minced
5 sprigs fresh dill, chopped
1/2 cup creme fraiche or sour cream
1 lemon, juiced
Pinch black pepper
1 tablespoon olive oil
1/2 bunch fresh chives, chopped
3 ounces caviar

Steps:

  • Toss grated potatoes in 1/4 pound clarified butter. Season with salt and freshly ground pepper.
  • Heat 2 non-stick saute pans over high heat until nearly smoking. Divide remaining butter between the 2 pans. Add the potatoes evenly to each pan, and shape them into thick pancakes. Cook for 1 to 2 minutes, then reduce heat. Saute until almost golden brown. Use a spatula to check the underside of the pancake, turn over and cook other side until golden. Remove galettes from pans and warm in a preheated 425 degree F. oven for 10 minutes.
  • Prepare dill cream: In a bowl, mix together shallots, dill, creme fraiche or sour cream, juice of 1/2 lemon and season with salt and pepper. Mix well.
  • Remove galettes from oven while still warm. Spread with dill cream and cover with slices of smoked salmon. Lightly brush smoked salmon with olive oil, then sprinkle with black pepper and remaining lemon juice. Cut galettes into desired portions and garnish with caviar and chopped chives. Serve immediately.

CUMIN-ROASTED POTATOES WITH CAVIAR AND SMOKED SALMON



Cumin-Roasted Potatoes with Caviar and Smoked Salmon image

Categories     Fish     Potato     Appetizer     Roast     Christmas     Cocktail Party     New Year's Eve     Winter     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 24

Number Of Ingredients 14

2 lemons
1/2 cup water
4 teaspoons coarse kosher salt
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1/2 cup crème fraîche or sour cream
1 teaspoon (packed) minced fresh dill
1 teaspoon (packed) minced fresh cilantro
2 tablespoons olive oil, divided
1 1/2 teaspoons coarsely crushed cumin seeds
12 small fingerling potatoes, halved lengthwise (about 14 ounces)
3 ounces thinly sliced smoked salmon, cut into 1/2-inch-by-2 1/2-inch strips
1 ounce caviar
Small fresh dill sprigs

Steps:

  • Using vegetable peeler, remove peel (yellow part only) from lemons. Simmer peel, 1/2 cup water, and 4 teaspoons kosher salt in heavy small saucepan over medium-high heat until salt dissolves. Reduce heat to low and simmer until liquid is reduced to 2 tablespoons and peel is tender, stirring occasionally, about 10 minutes. Transfer peel with liquid to jar. Add lemon juice and extra-virgin olive oil. Refrigerate at least 1 day and up to 1 week.
  • Drain peel; mince. Stir crème fraîche, minced dill, cilantro, and 1 tablespoon minced peel in small bowl. Cover and chill at least 2 hours and up to 8 hours.
  • Set rack at lowest position in oven and preheat to 450°F. Brush nonstick baking sheet with 1 tablespoon olive oil. Combine 1 tablespoon olive oil and cumin in large bowl. Add potatoes; toss to coat. Sprinkle with salt and pepper. Arrange potatoes, cut side down, on baking sheet and roast until tender and cut sides are brown, about 12 minutes. Cool slightly.
  • Arrange potato halves, cut side up, on platter. Top each with 1 teaspoon crème fraäche, 1 salmon strip, and 1/2 teaspoon caviar. Garnish with dill sprigs.

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



Sweet Potato Blinis with Cured Salmon, Creme Fraiche, and Caviar image

Provided by Food Network

Categories     appetizer

Time 47m

Yield 4 servings

Number Of Ingredients 13

2 large sweet potatoes, peeled and cut into 2-inch pieces
2 tablespoons honey
4 tablespoons unsalted butter, softened, plus 2 ounces
1 cup milk
2 large eggs, lightly beaten
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 cup creme fraiche
2 ounces caviar, your choice
1/2 pound gravlax or other cured salmon, sliced thinly
Dill sprigs, for garnish

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.

CRISPY HASH BROWN WITH SMOKED SALMON, CREME FRAICHE AND HERBS



Crispy Hash Brown with Smoked Salmon, Creme Fraiche and Herbs image

Provided by Geoffrey Zakarian

Time 40m

Yield 2 servings

Number Of Ingredients 12

1/2 small yellow onion
2 russet potatoes (about 1 pound), peeled
Kosher salt and freshly ground black pepper
1/4 cup clarified butter
1/2 cup creme fraiche or sour cream
1/4 cup fresh chives, chopped
3 tablespoons buttermilk
1 tablespoon caper juice
1 teaspoon honey
Zest of 1 lemon
8 to 10 slices smoked salmon or gravlax
1/4 cup fresh dill fronds

Steps:

  • Preheat the oven to 400 degrees F.
  • Line a colander or strainer with a clean kitchen towel or cheesecloth and place over a large bowl.
  • On the large holes of a box grater, grate the onion and potatoes into the lined strainer. Wrap the kitchen towel around the grated potatoes and onions and squeeze out as much water as possible. Discard the water. Open the towel and spread out the potatoes and onion. Sprinkle generously with salt and pepper.
  • In a 10-inch oven-safe nonstick saute pan set over medium heat, melt the clarified butter. Press the potato and onion mixture into the pan, so that the layer is about 1/2-inch thick. Cook until the bottom is brown and crispy, about 5 minutes. Carefully and gently flip the hash brown onto the other side and cook for an additional 5 minutes. For an extra-crispy hash brown, transfer the pan to the oven for 8 to 10 minutes.
  • In a medium bowl, mix the creme fraiche, chives, buttermilk, caper juice, honey and lemon zest. Set aside.
  • Transfer the hash brown to a plate. Top the hash brown with slices of the smoked salmon. Cut into wedges. Drizzle the sauce over the hash browns. Top with the dill fronds. Serve immediately.

POTATO LATKES WITH SMOKED SALMON, CREME FRAICHE, AND AMERICAN FARMED CAVIAR



Potato Latkes with Smoked Salmon, Creme Fraiche, and American Farmed Caviar image

Provided by Food Network

Time 50m

Yield 12 servings

Number Of Ingredients 14

8 medium potatoes, peeled
1 medium onion
Lemon juice
1 cup all-purpose flour
1 cup milk
1 egg
1 tablespoon baking powder
Pinch freshly grated nutmeg
1/8 cup melted butter
Kosher salt and freshly ground black pepper
Peanut oil, for frying
Smoked salmon, thinly sliced, for topping
Creme fraiche, for garnish
American farmed caviar, for garnish

Steps:

  • Grate potatoes and onion on the large holes of a box grater. Splash with lemon juice and squeeze out excess water.
  • Mix flour, milk, egg, baking powder, and nutmeg in a large bowl. Add to the potatoes and then add the melted butter. Season with salt and pepper.
  • In a large skillet over medium heat, add enough peanut oil to cover the bottom of the pan. Drop in spoonfuls of batter for form small cakes and fry until golden on 1 side. Flip, and cook the same way on the other side.
  • Top each latke with smoked salmon, creme fraiche, and American farmed caviar.

POTATO-CRUSTED SALMON



Potato-Crusted Salmon image

Pan fry fresh salmon with a flavorful crispy potato coating. It tastes like it's deep fried but cooks in 1 tablespoon of oil.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 16m

Yield 4

Number Of Ingredients 8

1 lb salmon, swordfish or arctic char fillets, 3/4 inch thick
1 egg white, slightly beaten
2 tablespoons water
1/3 cup Betty Crocker™ mashed potatoes
2 teaspoons cornstarch
1 teaspoon paprika
1 teaspoon lemon pepper seasoning
1 teaspoon olive or vegetable oil

Steps:

  • Remove and discard skin from fish. Cut fish into 4 serving pieces. Mix egg white and water with fork. Mix dry potatoes, cornstarch, paprika and lemon-pepper seasoning. Dip just the top sides of fish into egg white mixture, then press into potato mixture.
  • In 12-inch nonstick skillet, heat oil over high heat. Cook fish, potato sides down, in oil 3 minutes. Carefully turn fish, using wide slotted spatula. Reduce heat to medium. Cook about 3 minutes longer or until fish flakes easily with fork.

Nutrition Facts : Calories 180, Carbohydrate 3 g, Cholesterol 65 mg, Fiber 0 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 95 mg

Tips:

  • Use high-quality ingredients: Fresh, high-quality potatoes and salmon caviar will make a big difference in the final dish.
  • Choose the right potatoes: Russet potatoes are the best choice for frying, as they have a high starch content that helps them crisp up nicely.
  • Cut the potatoes evenly: This will help them cook evenly.
  • Soak the potatoes in water: This will help remove excess starch and prevent them from sticking together.
  • Season the potatoes generously: Salt, pepper, and garlic powder are all good choices.
  • Fry the potatoes in hot oil: This will help them crisp up quickly.
  • Don't overcrowd the pan: This will prevent the potatoes from cooking evenly.
  • Serve the potatoes hot: Fried potatoes are best enjoyed hot and crispy.
  • Garnish with fresh herbs: Chopped parsley or chives add a nice touch of flavor and color.

Conclusion:

Fried potatoes with salmon caviar is a simple but delicious dish that can be enjoyed as an appetizer, side dish, or main course. It is a versatile dish that can be easily customized to your own taste. Whether you like your potatoes crispy or soft, seasoned with just salt and pepper or loaded with herbs and spices, this dish is sure to please. So next time you're looking for a quick and easy meal, give fried potatoes with salmon caviar a try. You won't be disappointed!

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