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1
Wrap the grated potatoes in a large clean towel and squeeze out the excess starch.
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2
Unwrap the potatoes and place in a large mixing bowl.
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3
Season the potatoes with salt and pepper.
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4
Stir in the olive oil and mix well.
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5
Form the mixture into 12 small cakes about 3 inches in diameter and 1 inch thick.
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6
In a large nonstick skillet, over medium heat, heat the vegetable oil.
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7
When the oil is hot, pan-fry the cakes, in batches, until golden brown and cooked through, about 4 minutes on each side.
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8
Remove the cakes from the pan and drain on a paper-lined plate and keep warm.
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9
Pour off the oil and wipe the skillet clean.
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10
Melt the butter in the skillet.
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11
When the butter has melted, add the onions.
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12
Season the onions with pepper.
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13
Saute the onions until soft, about 2 minutes.
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14
Add the salmon and continue to saute for 1 minute.
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15
In a mixing bowl, whisk the eggs, half/half, and green onions together.
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16
Season the mixture with salt and pepper.
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17
Whisk to blend well.
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18
Add the egg mixture to the salmon.
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19
Using a plastic spatula, stir the eggs often and cook until the mixture sets slightly, but is still soft, 7 to 8 minutes.
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20
Cook 2 to 3 minutes longer if firmer eggs are desired.
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21
Add the cheese for about 30 seconds, and remove from heat.
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22
Continue stirring the mixture until the cheese melted completely.
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23
To serve, top each potato cake with an equal portion of the eggs.
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24
Spoon the hollandaise over the top and serve warm.
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25
In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with lemon juice, water, mustard, and parsley, together.
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26
Season with salt and cayenne.
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27
Whisk the mixture until pale yellow and slightly thick.
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28
Be careful not to let the bowl tough the water.
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29
Remove the bowl from the pot and whisking vigorously, add the butter, 1 teaspoon at a time, until all is incorporated.
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30
Fold in the caviar and serve warm.
