1
Container of Huon Tasmanian Smoked Salmon Gourmet Pâté
100g
Huon Tasmanian Salmon Caviar
3
Large potatoes (bounty or similar)
50g
Parmesan cheese
2 tbsp
Olive oil
Parsley or chives to garnish
Salt and pepper to taste
Method
1
Pre-heat oven to 180 degrees celsius
2
Peel and slice potatoes with a Mandolin on the largest setting so each slice is 6 to 7 mm thick
3
Using a small rectangle cutter, or a knife (4 x 2 cm) cut out 20 rectangles. Pat the potato rectangles dry and place in a bowl. Add the olive oil salt and pepper and gently rub all over the potato
4
Lay each potato onto a baking tray, using a micro plane, grate the parmesan over the potato
5
Bake in the oven for 10 to 12 minutes until golden brown. Remove and let cool
6
Spoon the pâté into a piping bag
7
Take half of the potato rectangles and place the parmesan side down. Pipe the pâté over the surface. Sandwich the pâté with another slice of potato. Stand the potato bites on their sides
8
Spoon caviar onto the top and garnish with tiny sprigs of parsley
