Jacques & Claudine Pépin: Caviar and Potato Canapés

Caviar and Potato Canapés
Jacques & Claudine Pépin

Caviar and Potato Canapés
Jacques & Claudine Pépin

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[BLANK_AUDIO] Now the next thing that you can do and that's simple. We've done those potato here and do the fine the red bliss potato. We peel them with the skin, sometime you can't even leave the skin. But certainly they are good when they are lukewarm. We going to cut that into one Two, oh the slice are breaking. And, we're going to use that as a little cushion to put different type of caviar on top of it. So, we'll put a bit of sour cream or creme fresh and then whatever we are, you can even put butter. And, then we start putting some caviar on top of this go ahead. So, here. You start this way and I. Okay. start putting the carrion pepper. Alright. So different color, you know this is a red salmon caviar and this is from the chum pheromone, which is a type of pheromone which gives you the best roll. Of course the price of the caviar is gonna be quite different, but all of domestic caviar Have to be as expensive as the Russian one. Okay, here we go. The black one. That also give you beautiful color. We'll put a little bit of [UNKNOWN] maybe on top of this. So you can do that. And frankly if you don't want to do it with potato, you can nicely toast And we will toss, it will be perfectly fine. Here we are. And that is one. [INAUDIBLE] [APPLAUSE]
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Jacques & Claudine Pépin: Caviar and Potato Canapés


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