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?!


Serves 4

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

  1.  Start by thinly slicing the potato. Keep the peel on.
  2. 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.
  3. .Place the potato slices on a tray and top with a dollop of crème fraîche, some salmon roe and fresh dill.
  4. Enjoy!


TIP:
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