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Potato Crisps with Sour Cream and Caviar
Contributed By: Admin
Serves: 12
3 ea baking potatoes, peeled
1/4 cup chives, chopped
Salt and pepper, fresh ground
1/4 cup parsley, chopped
Vegetable oil for frying
1/2 cup sour cream
2 oz Salmon caviar
1/4 cup chives, chopped

1.  Grate potatoes with grater or food processor. Add chives, parsley, salt and pepper. Do not soak potatoes or starch will be lost.

2.  In a large skillet, heat a film of oil on high heat. For each crisp, drop about 1 tbsp of potato mixture into oil and flatten. Fry on one side until crisp, about 2 minutes. Repeat on second side. Drain on paper towel. Repeat until all mixtures is used up.

3.  At serving time, either reheat cakes in 375F (190C) oven for 5 minutes or serve cold.

4.  Garnish with sour cream, caviar and a sprinkling of chives.

5.  Top these crisp potato pancakes with sour cream and caviar, or try these alternatives: Sour cream and apple sauce, sour cream and smoked salmon, olive paste or dab of anchovy paste.


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