Share this recipe:
- 12 beet latkes from Linda’s Gourmet Latkes
- 1/2 fennel bulb, core remove
- 1/4 tsp caraway seeds
- 1 Tablespoon fennel fronds
- 1 Tablespoon creme fraiche
- Kosher salt & fresh ground black pepper
- 1 ounce trout roe
Warm the cream with the butter in a small saucepan over medium heat until the butter melts; set aside.
Half the potatoes and put in a medium saucepan with 1 teaspoon of salt and cold water to cover. Bring to boil and reduce the heat and simmer for 15 to 20 minutes, until the potatoes are very tender. Drain. Pass the potatoes through a food mill or a ricer into a large mixing bowl. Stir in the warm cream and butter mixture until the cream is absorbed and potatoes are smooth then stir in the sour cream. Season with salt and pepper then fold in the caviar. Sprinkle with chives and serve.
Truffle Caviar Compound Butter
Yield: Makes 1/2 cup
A versatile butter you can add to many dishes to give a luxurious touch to your dishes We love it in mashed potatoes or dolloped on top of a roasted turkey for a truly indulgent Thanksgiving.
- 1 stick unsalted European style butter, softened
- 1 Tablespoon fresh chervil, chopped
- 1 oz California Caviar Co. Truffle Infused Whitefish Roe
- salt & pepper to taste
Whisk butter until smooth and fold in chervil and caviar until evenly incorporated. Season to taste with salt and fresh ground black pepper. Mound butter on a piece of parchment paper and form into a 1” log. Roll log in paper and wrap in saran wrap. Refrigerate until firm. To serve, slice into 1/2” discs to top your cooked steak.Compound butter can be stored in the fridge for 2 weeksor in the freezer for a month. If frozen, thaw in refrigerator for a few hours before using.
Did you make this recipe? Tag @californiacaviar on Instagram