Caviar Parfaits Recipe

Name: Caviar Parfaits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 8-ounce russet potatoes; 1/4 cup chopped fresh chives; 1 large egg white; Vegetable oil (for frying); 3 hard-boiled eggs, finely grated; 1 tablespoon chopped fresh parsley; 1 tablespoon chopped red onion; 1 8-ounce container creme fraiche or sour cream; 2 teaspoons prepared horseradish; 2 teaspoons grated lemon peel; 1 teaspoon chopped fresh chives; 4 ounces smoked salmon, chopped; 2 ounces caviar; Purchased basil oil (optional)

Servings: persons

2 8-ounce russet potatoes
1/4 cup chopped fresh chives
1 large egg white
Vegetable oil (for frying)
3 hard-boiled eggs, finely grated
1 tablespoon chopped fresh parsley
1 tablespoon chopped red onion
1 8-ounce container creme fraiche or sour cream
2 teaspoons prepared horseradish
2 teaspoons grated lemon peel
1 teaspoon chopped fresh chives
4 ounces smoked salmon, chopped
2 ounces caviar
Purchased basil oil (optional)

1
Preheat oven to 375F.
2
Bake potatoes until tester can pierce center but potatoes are not yet tender, about 30 minutes.
3
Cool.
4
Peel and coarsely grate potatoes.
5
Transfer grated potatoes to bowl.
6
Add chives.
7
Season to taste with salt and pepper.
8
Mix in egg white.
9
Oil baking sheet.
10
Press 1 heaping tablespoon potato mixture onto sheet, forming 2-inch round.
11
Repeat with remaining mixture, forming 8 cakes total.
12
Add enough oil to heavy large skillet to reach depth of 1 inch.
13
Heat oil to 350F.
14
Add potato cakes to skillet and fry until golden, about 2 minutes.
15
Drain on paper towels.
16
(Can be made 1 day ahead.
17
Cool; cover and chill.
18
Rewarm in 350F oven about 10 minutes before serving.)
19
Gently mix all ingredients in small bowl.
20
Combine first 4 ingredients in medium bowl.
21
Using electric mixer, beat until peaks form.
22
Season with salt and pepper.
23
Place 1 warm potato cake in center of plate.
24
Place 2-inch-diameter cookie cutter or biscuit cutter with 1-inch-high sides around potato cake.
25
Top cake with 2 tablespoons egg mixture; press to adhere.
26
Press 2 tablespoons salmon atop.
27
Dollop with 2 tablespoons horseradish creme fraiche.
28
Gently remove cookie cutter.
29
Smooth top.
30
Top with small spoonful caviar.
31
Repeat with remaining cakes.
32
Drizzle basil oil around if using.

292

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 8-ounce russet potatoes, 1/4 cup chopped fresh chives, 1 large egg white, Vegetable oil (for frying), and more.

Yes, Caviar Parfaits falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Caviar Parfaits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions