17 Aug Crème Fraîche & Salmon Roe on Fried Potato Rounds
This, for me, is the perfect bite… crispy potato with creamy crème fraîche and salty roe. I mean what’s not to love?!
You will need:
1 large russet potato
2 tablespoons butter
1 cup Vermont Creamery Crème Fraîche
1/2 cup salmon roe(1 jar)
fresh dill for garnish
- Start by thinly slicing the potato. Keep the peel on.
- Heat the butter in a pan and fry the potatoes on both sides until golden and crispy. Place them on a piece of paper towels to soak up any excess butter.
- .Place the potato slices on a tray and top with a dollop of crème fraîche, some salmon roe and fresh dill.
If you don’t like salmon roe you can use caviar, tuna, or even a slice of grilled steak.
Photography by Paul “Sweet Paul” Lowe