Skip to main content
Epicurious

Caviar Parfaits

3.8

(3)

Image may contain Confectionery Food Sweets Dessert Cutlery Spoon Creme Cream and Fork
Caviar ParfaitsMark Thomas

This sophisticated appetizer from Aqua in San Francisco is nice for a special occasion.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

For potato cakes:

2 8-ounce russet potatoes
1/4 cup chopped fresh chives
1 large egg white
Vegetable oil (for frying)

For egg mixture:

3 hard-boiled eggs, finely grated
1 tablespoon chopped fresh parsley
1 tablespoon chopped red onion

For horseradish crème fraîche

1 8-ounce container crème fraîche or sour cream
2 teaspoons prepared horseradish
2 teaspoons grated lemon peel
1 teaspoon chopped fresh chives
4 ounces smoked salmon, chopped
2 ounces caviar
Purchased basil oil (optional)

Preparation

  1. Make potato cakes:

    Step 1

    Preheat oven to 375°F. Bake potatoes until tester can pierce center but potatoes are not yet tender, about 30 minutes. Cool. Peel and coarsely grate potatoes. Transfer grated potatoes to bowl. Add chives. Season to taste with salt and pepper. Mix in egg white. Oil baking sheet. Press 1 heaping tablespoon potato mixture onto sheet, forming 2-inch round. Repeat with remaining mixture, forming 8 cakes total. Add enough oil to heavy large skillet to reach depth of 1 inch. Heat oil to 350°F. Add potato cakes to skillet and fry until golden, about 2 minutes. Drain on paper towels. (Can be made 1 day ahead. Cool; cover and chill. Rewarm in 350°F oven about 10 minutes before serving.)

  2. Make egg mixture:

    Step 2

    Gently mix all ingredients in small bowl.

  3. Make horseradish crème fraîche:

    Step 3

    Combine first 4 ingredients in medium bowl. Using electric mixer, beat until peaks form. Season with salt and pepper.

    Step 4

    Place 1 warm potato cake in center of plate. Place 2-inch-diameter cookie cutter or biscuit cutter with 1-inch-high sides around potato cake. Top cake with 2 tablespoons egg mixture; press to adhere. Press 2 tablespoons salmon atop. Dollop with 2 tablespoons horseradish crème fraîche. Gently remove cookie cutter. Smooth top. Top with small spoonful caviar. Repeat with remaining cakes.

    Step 5

    Drizzle basil oil around if using.

TagsRusset PotatoPotatoRoot VegetableVegetableChiveHerbs & SpicesSour CreamDairySmoked SalmonSalmonFishSeafoodCaviarSnackStarterDinnerNut FreeGluten FreeFryElectric MixerCandy ThermometerNew YearsBon Appétit
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Chicken Meatballs With Sesame Green Beans
Baking meatballs and green beans on two sides of the same sheet pan streamlines the cooking process for this saucy, savory dinner.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Sun Gold Tomato Pasta With Pistachio Gremolata
A garlicky pistachio topping takes this sunny summer pasta from good to great.