This is an appetizer which is simple in preparation, but in no way inferior in taste and finesse to other dishes.
It can be prepared with Beluga or Sevruga caviar, but also with other types of caviar such as trout caviar.
The hemp seed oil used enhances the taste of the tartlet and lifts the umami effect.
Preference should be given to very tasty potato varieties.
For 2 servings
- 300 g small waxy potatoes
- 2 TBSP. Clear vegetable stock
- 12 organic lime
- 2 tbsp. cream
- 1 tbsp. hemp seed oil
- 120 g crème fraîche
- freshly ground black pepper
- 1 bunch of chives
- 50 g soft butter
- approx. 50 g caviar
Boil the potatoes in salted water for about 20 minutes until they are done and peel them while still warm. Then mash potatoes, hemp seed oil, vegetable broth and butter together with a fork and mix.
The chives are cut into fine rolls. Half of the chives are mixed with half of the potato mixture.
To serve, fill a mold ring to just below halfway with potato-chive mixture and press down. Now spread the caviar into an even layer on top of the mixture and top with potato mixture without chives. The top layer of potato mass is covered with chives and decorated with smoked salmon.
For the lime cream, first wash the lime, dry it and grate the zest, then squeeze out the juice and collect it.
Crème fraîche, lime zest and lime juice are stirred with the cream until smooth and seasoned with salt and pepper – not too much salt should be used, since caviar and salmon bring an intense salty taste with them.