POTATO CAKES WITH SMOKED FISH AND CAVIAR

Reprinted with permission from Antipasti by Joyce Goldstein (published by Chronicle Books)

(Serves 8)

• olive oil for preparing molds
• 2 large russet potatoes, about 1 1/2 pounds total weight
• salt
• 2 egg yolks
• 2 tablespoons unsalted butter, at room temperature
• 1/4 teaspoon freshly grated nutmeg
• freshly ground black pepper
• 1 cup plain full-fat yogurt
• 2 tablespoons heavy cream
• 6 tablespoons caviar
• 3 tablespoons chopped fresh dill or chives
• 1/2 pound smoked salmon or smoked trout fillings, cut into strips

Oil eight 3/4 cup custard cups or ramekins.

In a saucepan, combine the potatoes with water to cover, add a little salt, and bring to a boil over high heat. Cook until tender, about 15 minutes. Drain and pass through a ricer held over a bowl. Add the egg yolks, butter, nutmeg, 2 teaspoons salt, and a few grinds of pepper and mix well. Let rest for 10 minutes.

Preheat the oven to 450°F.

Divide the potato mixture evenly among the prepared molds, and press firmly into the molds. The potato mixture should be about 1 inch high. Arrange the molds on a rimmed baking sheet.

In a bowl, stir together the yogurt, cream, 2 tablespoons of the caviar, and 1 tablespoon of the dill. Taste and adjust the seasoning with salt, remembering that you will be adding smoked fish and more caviar, both of which are salty. Set aside.

Place the molds in the oven and bake just until the potato layer has set up, 8 to 10 minutes. Remove from the oven. To unmold each potato cake, run a thin knife blade around the inside of the mold to loosen the sides, invert a plate on top, invert the mold and plate together, and lift off the mold.

Top each potato cake with an equal amount of the smoked fish and then the caviar sauce. Garnish with the remaining 4 tablespoons caviar and 2 tablespoons dill dividing them evenly. Serve warm.

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