Caviar Parfaits is a gluten free and pescatarian recipe with 8 servings. This recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 9g of protein, 11g of fat, and a total of 179 calories. If you have caviar, parsley, hard-boiled eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. If you like this recipe, you might also like recipes such as Mini Caviar Parfaits, Creamy Crab and Caviar Parfaits, and Mojito Cheesecake Parfaits with Finger Lime Caviar.
Bake potatoes until tester can pierce center but potatoes are not yet tender, about 30 minutes. Cool. Peel and coarsely grate potatoes.
Transfer grated potatoes to bowl.
Add chives. Season to taste with salt and pepper.
Mix in egg white. Oil baking sheet. Press 1 heaping tablespoon potato mixture onto sheet, forming 2-inch round. Repeat with remaining mixture, forming 8 cakes total.
Add enough oil to heavy large skillet to reach depth of 1 inch.
Add potato cakes to skillet and fry until golden, about 2 minutes.
Drain on paper towels. (Can be made 1 day ahead. Cool; cover and chill. Rewarm in 350°F oven about 10 minutes before serving.)
Gently mix all ingredients in small bowl.
Combine first 4 ingredients in medium bowl. Using electric mixer, beat until peaks form. Season with salt and pepper.
Place 1 warm potato cake in center of plate.
Place 2-inch-diameter cookie cutter or biscuit cutter with 1-inch-high sides around potato cake. Top cake with 2 tablespoons egg mixture; press to adhere. Press 2 tablespoons salmon atop. Dollop with 2 tablespoons horseradish crème fraîche. Gently remove cookie cutter. Smooth top. Top with small spoonful caviar. Repeat with remaining cakes.
Drizzle basil oil around if using.