- 2 oz paddlefish caviar
- 2 russet potatoes
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/3 cup all-purpose flour
- 2 large eggs
- vegetable oil for deep-frying the potatoes
- 5 eggs, hard-boiled
- 1 tsp parsley, chopped
- 1 tsp chives, chopped
- 1/2 tsp lemon zest
- 1/5 cup crème fraiche
- Salt and fresh ground black pepper to taste
Bake the potatoes in a preheated 425°F. oven for 50 minutes to 1 hour, or until they are soft, halve them lengthwise, and scoop the potato out of the shells with a spoon, Force the potato mixture through a ricer or a food mill into a large bowl.
In a saucepan combine the water, butter, and salt, bring to a boil, and stir in the flour all at once. Reduce the heat to low and beat the mixture vigorously with a wooden spoon for 3 minutes, or until the paste pulls away from the side of the pan and forms a ball. Remove the pan from the heat, add the eggs, 1 at a time, beating after each addition, and beat the mixture until it is smooth and shiny.
Add the potatoes and beat the mixture until it is combined well. Place the mixture in a baking pan and chill 1 hour. Once chilled, cut out 1-2 inch rounds with a cookie cutter. In a deep fryer or large kettle heat 2 inches of the oil until it registers Fry the croquettes, turning them with a slotted spoon, for 3 minutes, or until they are crisp, golden, and cooked through, transfer them as they are fried to paper towels to drain, and sprinkle them with the salt.
Push eggs through a mesh strainer. Add remaining ingredients and top potatoes with a spoonful of egg mixture and a teaspoon of caviar.