Just Cured - Experience Fine Foods

Serves 6

Ingredients:

• 1 large baking potato (1 pound plus size) or 2 medium
• 6 T clarified butter
• 4 large eggs
• 3 T crËme fraÓche
• 8 oz Just Curedô Smoked Salmon, sliced
• 2 T minced fresh chives
• 1 ounce caviar or salmon roe
• Salt and freshly ground pepper to taste

Method:

Peel the potato and steam for 20 minutes. Allow to cool nearly to room temperature. Grate the potato using the large holes of a box grater.

Divide the grated potato into 12 equal portions and season with salt and pepper to taste. Over medium high heat, heat 2 T of clarified butter in a large skillet. Cook potatoes in the skillet in batches adding more butter as necessary, forming each portion into a small pancake and cooking on each side until golden brown and crispy, about 4 minutes per side. Set the cooked cakes aside in a warm place. You may also refrigerate the cooked potato cakes for up to one day. To serve, reheat on a baking sheet in a 350F oven for approximately 10 minutes.

Whisk together the eggs, 1 T of crËme fraÓche and salt and pepper to taste. Cook in a small saucepan or sautÈ pan over very low heat until the eggs form large creamy curds, 5 – 10 minutes. Remove from heat.

To serve, place two potato cakes on each plate and form a rose on each cake with a slice or two of smoked salmon. Into the center of each rose, spoon a portion of scrambled eggs and top with a bit of crËme fraÓche, minced chives and caviar.

This recipe is best served for weekend breakfast or Sunday brunch and preferably with Champagne.

Note: To clarify butter, melt 4 ounces of butter over low heat without coloring the butter. Separate the clear butter from the white milk solids by skimming or straining.