POTATO LATKES WITH SMOKED SALMON, QUAIL EGGS AND SEVRUGA CAVIAR (40 canapes, serving 20)
20 quail eggs
1-1/2 pound Idaho potatoes, peeled and shredded on the large hole of a grater or in a food processor
1 medium onion, peeled and shredded on the large holes in a grater or in a food processor
1 egg, lightly beaten
1 tablespoon finely chopped fresh flat leaf parsley
3 tablespoons chopped fresh chives
salt and freshly ground pepper, to tasste
extra-virgin olive oil, as needed
6 ounces smoked salmon, cut into 1 inch squares
6 ounces sevruga caviar
1.Bring a large pot of water to boil over high heat. Have ready a bowl of ice water. Gently spoon the eggs into the boiling water and cook exactly 2 minutes. Using a slotted spoon, strain and transfer the eggs immediately into the ice water. When cool, drain and peel carefully. Cover eggs with plastic wrap and refrigerate until ready to use.
2. Squeeze the potatoes and onion with your hands to remove the excess water. Put the potatoes and onion in a medium bowl and add the beaten egg, parsley and 1 tablespoon of the chives. Season with salt and pepper and toss well to combine.
3. Warm 1 tablespoon of the olive oil in a large nonstick fry pan over high heat, Shape the potato mixture between your hands to form 1-1/2 inch diameter latkes, about ¼ inch thick. When the oil is hot, add the latkes, a few at a time (do not overcrowd the pan), and fry until brown underneath, 3 to 5 minutes. Using a spatula, turn each latke over and fry until the exterior is crisp and golden brown and the interior is tender when pierced with a knife, 3 to 5 minute more. Transfer latkes to a paper towel lined plate and repeat with the remaining potato mixture, using more olive oil as needed, to make about 40 latkes. Season with salt and serve immediately, or reheat in a 325* oven for 4 to 5 minutes before serving.
4. To serve, slice the quail eggs in half lengthwise and place one half, sliced side up, on top of each warm latke. Drape a salmon square over each egg and garnish with about 1 teasoon sevruga caviar and a sprinkling of the remaining chives. Serve immediately.
from Daniel Boulud, chef, Restaurant Daniel, New York City, printed on williams-sonoma.com