Potatoes with salmon and caviar

Name: Potatoes with salmon and caviar
Cook time: 45 min
Total time: 45 min
Yield: 30
Ingredients: 30 very small potatoes (e.g. triplets or see tip); 5-6 Quail eggs (or see tip); 150 g Fresh cream; 2-3 TEASPOONS Horseradish (glass); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 125 g smoked. Trout filets; 100 g Smoked salmon in thin slices; 3-4 Stem(s) Dill; 1 jar (50 g) Trout caviar; 30 small paper cuffs

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 30

30 very small potatoes (e.g. triplets or see tip)
5-6 Quail eggs (or see tip)
150 g Fresh cream
2-3 TEASPOONS Horseradish (glass)
7-10 Tbsp Salt
7-10 Tbsp Pepper
125 g smoked. Trout filets
100 g Smoked salmon in thin slices
3-4 Stem(s) Dill
1 jar (50 g) Trout caviar
30 small paper cuffs

Directions

1
Wash the potatoes, cook for 15-20 minutes. Boil eggs for about 4 minutes until hard. Quench, peel and cool everything
2
Mix crème fraîche, horseradish and a little salt. Halve trout fillets lengthwise and cut into 2-3 cm long pieces. Roll up salmon slices and cut into small rolls. Wash and pluck the dill. Cut eggs into slices
3
Cut the potatoes slightly straight at the bottom and place them in the cuffs. Spread horseradish cream on top. Garnish with slices of egg, salmon or trout, caviar and dill
4
If you don't get triplets (), take about 750 g of potatoes, preferably one potato, halve them or cut them into thick slices
5
Instead of quail eggs you can also take 2-3 hen eggs. Cook them for about 8 minutes and cut the slices in half if necessary