Potato Crisps With Sour Cream And Caviar

Course : Seafoods
Serves: 12
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3 large baking potatoes peeled
1/4 cup chives -- chopped
1/4 teaspoon salt
1/4 teaspoon pepper -- fresh ground
1/4 cup parsley -- chopped
3 cups vegetable oil for frying
1/2 cup sour cream
2 ounces salmon caviar
1/4 cup chives -- chopped

Preparation / Directions:

Grate potatoes with grater or food processor. Add chives, parsley, salt and pepper. Do not soak potatoes or starch will be lost. In a large skillet, heat a film of oil on high heat. For each crisp, drop about 1 tablespoon 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. At serving time, either reheat cakes in 375F (190C) oven for 5 minutes or serve cold. Garnish with sour cream, caviar and a sprinkling of chives. 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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