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1
Preheat the oven to 350 degrees F.
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2
Grease a baking sheet with the oil.
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3
Season both sides of the salmon fillets with 1/4 teaspoon salt and 1/2 teaspoon pepper and place on the baking sheet.
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4
Roast until the center is still slightly pink, about 10 minutes.
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5
Remove from the oven.
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6
Meanwhile, to make the Granny Smith apple butter sauce, in a medium saucepan, combine the diced apples, sugar, and hard cider.
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7
Cook over medium-high heat until the apples are translucent, about 5 minutes.
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8
Add the cream and cook until reduced by half, about 3 minutes.
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9
Add the butter several pieces at a time, whisking constantly to blend, and removing from the heat periodically to prevent the sauce from breaking.
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10
Add the remaining 1/4 teaspoon salt and 1/8 teaspoon white pepper and whisk to blend.
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11
Remove from the heat and cover to keep warm until ready to serve, stirring occasionally.
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12
Place 1 potato cake on each plate and top with a salmon fillet.
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13
Drizzle each portion with the apple butter.
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14
Top with 1/4 of the salmon and garnish with 1 teaspoon of the caviar.
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15
Serve immediately.
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16
Rinse the potatoes in a large bowl of water and drain well.
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17
Transfer to a dish towel and wring dry.
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18
If necessary, wring again in a second towel.
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19
Place in a large bowl and add the remaining ingredients.
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20
Stir to mix well.
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21
Heat 3 tablespoons of the oil in a medium skillet.
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22
Divide the potato mixture into fourths.
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23
Form each portion into a 4-inch round cake, about 1/2-inch thick, squeezing out the excess moisture.
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24
Place 2 cakes in the hot pan and cook until golden brown, 5 to 6 minutes per side, turning several times.
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25
Remove from the pan and drain on paper towels.
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26
Wipe the pan clean with a paper towel and repeat with the remaining ingredients.
