Usuba
Potato Canapés with Pike Roe
Crispy baked potato pieces with aromatic miso and rice vinegar sauce, garnished with pike caviar. The dish combines Japanese and European flavors: the pungency of chili pepper, the freshness of herbs, and the delicacy of caviar. Perfect for festive tables and appetizers.
- Total
- 20 min
- Standard serving
- 55.5 g
Ingredients
Total 13
Instructions
- 1
Step 1
Prepare all ingredients. Preheat the oven to 190 degrees.
- 2
Step 2
Wash and peel the potatoes thoroughly. Cut into small pieces. Boil the potatoes together with the peels in salted water until done — this will take about 5–10 minutes depending on the variety and size of the pieces. Check for doneness with a knife: if it enters easily, the potatoes are ready.
- 3
Step 3
Transfer the cooked potatoes to a sieve, discard the peels and leave for 5 minutes to dry.
- 4
Step 4
While the potatoes are drying, pour 150 ml of vegetable oil into a baking pan and place it in the oven to preheat.
- 5
Step 5
Transfer the potatoes to a bowl and sprinkle evenly with flour.
- 6
Step 6
Carefully arrange the potatoes on a baking sheet and bake for 35–45 minutes until evenly golden brown.
- 7
Step 7
Prepare the sauce. Finely chop the green onions, dill, and capers. Remove the seeds from the chili pepper and finely chop it as well.
- 8
Step 8
Whisk the egg yolks with a mixer. When they become homogeneous, begin adding the remaining vegetable oil. Do this gradually, in a thin stream, so the mayonnaise does not separate.
- 9
Step 9
When all the oil has been used up, add the miso paste, rice vinegar, and chopped ingredients. Taste the sauce, salt and pepper to taste. Set aside.
- 10
Step 10
Pat the cooked potatoes dry with paper towels. Transfer to a serving plate. Place a small amount of sauce and pike caviar on each piece.
- 11
Step 11
Serve immediately while the potatoes are crispy.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
