Recipe: Mandel potato pastry with fish roe/caviart
250 g mandel potatoes
1 tbsp chives, finely chopped
2 tbsp crème fraîche
black pepper, freshly ground
100g Fish roe/caviart
½ red onion, finely chopped (optional)
Peel the potatoes and boil them. Pour off the water and let them steam off and cool until completely dry. Mash potatoes with fork and mix in the chives and crème fraîche. Add salt and pepper to taste.
Put a cutter on the centre of a plate or slate, pack the potato mash into the tower, then carefully remove the cutter. Finally put fish roe/caviart on top, optionally adding some finely chopped red onion.