Criques au Caviar
Delicate potato pancakes topped with crème fraîche and domestic caviar..
Criques au Caviar
For the Crème Fraîche
6 oz fresh heavy cream
2 oz cultured buttermilk
Gently heat heavy cream to 105 degrees (use a thermometer), then remove from heat and stir in buttermilk. Transfer to a glass jar, cover with a napkin and allow to stand at room temperature until thick, about 24-36 hours. Transfer to the refrigerator and age for 24 hours. Use within 7-10 days.
For the Criques, (about 6 2-3 inch pancakes, adapted from a recipe by Jacques Pépin)
1 cup Yukon gold or fingerling potatoes
1 large farm-fresh egg
1/2 teaspoon baking powder
1 spring onion, slivered
1 tablespoon fresh parsley, coarsely chopped
1 tablespoon cultured butter
fine sea salt and freshly-ground black pepper
Peel and dice potatoes and transfer to the bowl of a food processor. Add egg and pulse until smooth. Stir in baking powder and onion and season to taste with salt and pepper. Heat butter in a heavy skillet over medium heat until shimmering, then pour batter into 2-3 inch pancakes. Allow to cook undisturbed until the edges begin to brown and the pancake releases itself from the pan. Flip and cook until golden brown, then transfer to a wire rack hold in a warm oven until ready to plate.
To serve, dress criques with a bit of smoked salmon or applesauce perhaps, or my favorite, crème fraîche and caviar.
Dink said,
January 27, 2010 at 8:29 am
That looks amazing. Beautiful presentation
Ed Schenk said,
January 27, 2010 at 8:38 am
Very elegant! Great picture.
Ren said,
January 27, 2010 at 9:58 am
Thanks, Ed!
V said,
January 27, 2010 at 1:53 pm
That looks so elegant and delicious! I bet it makes a great party appetizer.
melaniemusings2 said,
January 27, 2010 at 6:49 pm
YUM–one of my favorite dishes.
gerily said,
January 28, 2010 at 3:58 am
Just like the one’s from “Cafe World” on Facebook! Lovely, I’ll try them immediately!
Potato Pancakes with Creme Fraiche and Caviar – Edible Aria | Happy Happy Joy Joy said,
January 28, 2010 at 10:38 am
[...] Criques au Caviar « Edible Aria. [...]
Ann said,
January 29, 2010 at 10:28 pm
Your photo caught my attention on Tastespotting. I just had to make Potato Pancakes for breakfast.
You have a wonderful blog. I plan to visit often.
I am showcasing your blog on the Saturday Blog Showcase being hosted this week by Lori of All That Splatters.
Ren said,
January 30, 2010 at 5:12 pm
Thank you very much, Ann!
Kathy said,
January 30, 2010 at 6:22 am
These look amazing, found them showcased at Ann’s, Delicious. Kathy.
Ren said,
January 30, 2010 at 5:15 pm
Thanks, Kathy!
Tuesday Twister « Edible Aria said,
February 2, 2010 at 7:26 pm
[...] Criques au Caviar, light potato pancakes with spring onions, homemade crème fraîche and domestic [...]
Swiss Chard Chips « Pragmatic Attic said,
December 19, 2011 at 6:54 pm
[...] Bonus: Jaques Pepin has a completely different approach to making chips from greens. He cooks them at 250 degrees for 20 minutes or so. This way they dry out better and are less likely to burn. Also, he put them on a rack set over a sheet pan (rimmed cookie sheet), which also helps them crisp up. I didn’t do it that way, but I am going to try it. Take a look at the episode of Fast Food My Way where Pepin makes Kale Chips, and you will see exactly how it is done. He starts preparing the kale chips at the 17 minute mark. If you start a little earlier in the episode, you will see Pepin prepare potato pancakes, called criques. [...]
Celebrate National Caviar Day | | Bloomspot BlogBloomspot Blog said,
July 17, 2012 at 9:39 pm
[...] caviar on potato pancakes, blinis, and toast points with lemon wedges is time tested and quick. Sour cream, creme fraiche, [...]