LA RATTE POTATO TARTLETS WITH CAVIAR

Recipe recommendation by star chef Douce Steiner

Douce Steiner is owner and 2-star chef at the Restaurant „Hirschen“ in Sulzburg.
Kartoffeltoertchen mit Kaviar
Porträt von Sterneköchi Douce Steiner und Udo Weiler

“The premium quality of Royal Caviar is pure flavour, all natural and authentic. The taste is an experience for the mind. A wonderful experience and a real piece of joie de vivre, which we cherish in our kitchen and always recreate in new ways.”

Star-Chef Douce Steiner

Ingredients for “La Ratte”-Potato Tartlets with Caviar

  • 10 La-Ratte potatoes (warm, peeled potatoes)
  • 3 tbsp butter, soft
  • 1 tbsp finely chopped chives
  • 8 tbsp sour cream
  • Juice and zest of 1 lime
  • 40 g Royal caviar (50 g tin)

Preparation of potato tartlets:

Boil the potatoes in water, seasoned with sea salt and caraway seeds. Afterwards, peel the potatoes. Mash the potatoes using a fork, add the butter and season with salt and pepper. Add the chives and press the mixture into 4 rings.
Place about 10 g black caviar per ring on top and remove the ring. Mix the sour cream, salt, lime zest and juice to produce a sauce and spread 2 tbsp in the centre of each plate.
Arrange the potato tartlet on top and enjoy with a glass of champagne.