Cumin-Roasted Potatoes With Caviar And Smoked Salmon

Cumin-Roasted Potatoes With Caviar And Smoked Salmon
Cumin-Roasted Potatoes With Caviar And Smoked Salmon

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

Ingredients

  • 2

    lemons

  • 1/2

    cup water

  • 4

    teaspoons coarse kosher salt

  • 1/4

    cup fresh lemon juice

  • 1/4

    cup extra-virgin olive oil

  • 1/2

    cup crème fraäche or sour cream

  • 1

    teaspoon minced fresh dill - (packed)

  • 1

    teaspoon minced fresh cilantro - (packed)

  • 2

    tablespoons olive oil divided

  • 1 1/2

    teaspoons coarsely-crushed cumin seeds

  • 12

    small fingerling potatoes - (abt 14 oz) halved lengthwise

  • 3

    ounces thinly-sliced smoked salmon cut 1/2" by 2 1/2"

  • strips

  • 1

    ounce caviar

  • Fresh small dill sprigs

Directions

Using vegetable peeler, remove peel (yellow part only) from lemons. Simmer peel, 1/2 cup water, and 4 teaspoons kosher salt in heavy small saucepan over medium-high heat until salt dissolves. Reduce heat to low and simmer until liquid is reduced to 2 tablespoons and peel is tender, stirring occasionally, about 10 minutes. Transfer peel with liquid to jar. Add lemon juice and extra-virgin olive oil. Refrigerate at least 1 day and up to 1 week. Drain peel; mince. Stir crème fraäche, minced dill, cilantro, and 1 tablespoon minced peel in small bowl. Cover and chill at least 2 hours and up to 8 hours. Set rack at lowest position in oven and preheat to 450 degrees. Brush nonstick baking sheet with 1 tablespoon olive oil. Combine 1 tablespoon olive oil and cumin in large bowl. Add potatoes; toss to coat. Sprinkle with salt and pepper. Arrange potatoes, cut-side down, on baking sheet and roast until tender and cut sides are brown, about 12 minutes. Cool slightly. Arrange potato halves, cut-side up, on platter. Top each with 1 teaspoon crème fraäche, 1 salmon strip, and 1/2 teaspoon caviar. Garnish with dill sprigs. This recipe yields 24 potato halves. Market Tip: Our choice to top the potatoes is American caviar — still indulgent but not endangered. Order it from petrossian.com or tsarnicoulai.com.

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