Ingredients Jump to Instructions ↓

  1. Rostis

  2. 1 lb 454g / 16oz Potatoes - peeled, grated

  3. 1 Red onion - grated

  4. 2 Egg yolks

  5. Salt - to taste

  6. Freshly-ground black pepper - to taste

  7. 1/4 cup 59ml Olive oil

  8. Topping

  9. 4 Quail eggs

  10. 2 1/2 oz 71g Creme fraiche

  11. 3 1/2 oz 99g Smoked salmon - diced

  12. 3 1/2 oz 99g Caviar

Instructions Jump to Ingredients ↑

  1. Place grated potatoes in bowl. Rinse well, drain, then wrap in towel to draw out remaining moisture. Return potatoes to bowl and mix in onion, egg yolks and seasoning.

  2. Heat 3 tablespoons olive oil in frying pan. Divide potato mixture into eight balls, then flatten them out slightly. Fry over moderate heat for approximately 10 minutes on either side, until golden brown. Remove from pan, drain on kitchen paper and transfer to plate in warm oven.

  3. Heat frying pan with remaining tablespoon oil, then carefully break quail eggs into it and fry until cooked (1 to 2 minutes). Set aside.

  4. Warm four plates and put two rostis on each. Place spoonful of creme fraiche on one rosti and pile on a quarter of smoked salmon. Place quail egg on other rosti and top with 2 teaspoons of caviar. Serve immediately.

  5. This recipe yields 4 servings.


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