Sterling Gold Caviar, Smoked Salmon and Potato Napoleon

Copyright, 2000, Ming Tsai, All Rights Reserved

2 large russet or kennebeck potatoes, peeled
4 tablespoons crème fraiche
1/4 cup chopped chives plus chive points for garnish
4 ounces thinly sliced smoked salmon
2 ounces Sterling Gold Caviar or osetra
Freshly coarse cracked black pepper

Using a turning slicer, make potato hair. Deep fry the hair until golden brown. Season with salt and break into 3 by 3-inch oblong pieces. Mix the crème fraiche and chives. Place a small dab on a plate and top with potato crisp. Lay 1 slice of salmon on top, small dab of crème and a teaspoon of caviar. Top with second potato crisp and repeat, finishing with the caviar. Garnish with black pepper and chive points.

1. Ravenswood, Big River Zinfandel, Alexander Valley, 1997 2. Veuve Cliquot Ponsardin Champagne

Yield: 4 servings
Prep Time: 10 minutes
Cooking Time: 10 minutes
Difficulty: Easy