Potato Latkes with Smoked Salmon, Quail Eggs and Sevruga Caviar
- 20 quail eggs
- 1 1/2 lb. Idaho potatoes, peeled and shredded
on the large holes of a grater or in a food
- 1 medium onion, peeled and shredded on the
large holes of a grater or in a food processor
- 1 egg, lightly beaten
- 1 Tbs. finely chopped fresh flat-leaf parsley
- 3 Tbs. finely chopped fresh chives
- Salt and freshly ground pepper, to taste
- Extra-virgin olive oil, as needed
- 6 oz. sliced smoked salmon, cut into 1-inch squares
- 6 oz. sevruga caviar
Squeeze the potatoes and onion with your hands to remove the excess water. Put the potatoes and onion in a medium bowl and add the beaten egg, parsley and 1 Tbs. of the chives. Season with salt and pepper and toss well to combine.
Warm 1 Tbs. of the olive oil in a large nonstick fry pan over high heat. Shape the potato mixture between your hands to form 1 1/2-inch diameter latkes, about 1/4 inch thick. When the oil is hot, add the latkes, a few at a time (do not overcrowd the pan), and fry until brown underneath, 3 to 5 minutes. Using a spatula, turn each latke over and fry until the exterior is crisp and golden brown and the interior is tender when pierced with a knife, 3 to 5 minutes more. Transfer latkes to a paper towellined plate and repeat with the remaining potato mixture, using more olive oil as needed, to make about 40 latkes. Season with salt and serve immediately, or reheat in a 325°F oven for 4 to 5 minutes before serving.
To serve, slice the quail eggs in half lengthwise and place one half, sliced side up, on top of each warm latke. Drape a salmon square over each egg and garnish with about 1 tsp. sevruga caviar and a sprinkling of the remaining chives. Serve immediately.