Crispy Caviar Tots Recipe
Crème Fraîche & Caviar Cakes - Crispy potato cakes, crème fraiche, bowfin caviar. Firecracker Tuna Tots - Crispy potato cakes, spicy yellowfin tuna, Cajun Firecracker sauce, habanero tobiko
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Ingredients
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Crispy Potato Cakes
Crème Fraîche & Caviar Topping
Firecracker Tuna Topping
Method
Preparation of Crispy Potato Cakes
- 1
Boil Potatoes
Peel and chop the Russet potatoes into quarters. Boil them in salted water until tender, about 15-20 minutes.
- 2
Mash Potatoes
Drain the boiled potatoes and mash them in a large bowl until smooth and lump-free.
- 3
- 4
Form Tots
Shape the mixture into small, oval-shaped cakes (tots) and place them on a parchment-lined baking sheet.
- 5
Fry Tots
In a skillet, heat vegetable oil over medium heat. Fry the potato cakes in batches until golden brown and crispy, about 3-4 minutes per side.
Crème Fraîche & Caviar Topping
- 6
Prepare Topping
In a small bowl, mix the crème fraîche until smooth. Set aside.
- 7
Add Caviar
Once the potato cakes are cooked, top each cake with a dollop of crème fraîche and a spoonful of bowfin caviar.
Firecracker Tuna Topping
- 8
Mix Tuna Filling
In a separate bowl, combine diced yellowfin tuna with Cajun Firecracker sauce. Mix well to coat the tuna evenly.
- 9
Top Tots
Spoon the spicy tuna mixture onto the remaining potato cakes and garnish with habanero tobiko.
