Cookbook

Suggested by Jared Rogers, Chef at Picco restaurant, Larkspur, California.
for 8 people.

● 4 Pounds Russet potatoes
● 8 slices of smoked trout cut in small pieces
● 8 teaspoons crème fraîche or sour cream
● 4 teaspoons caviar
● Salt
● Pepper
● Grape-seed oil for frying

Preparation
1. Peel the potatoes.
2. Steam the potatoes in a large pot for 15 minutes and leave them to cool down. Chill the potatoes for 20 minutes in the refrigerator.
3. Using a box grater's medium side, grate the potatoes.
4. Season the grated potato with salt and pepper and shape them into 2 inch circles that are a ½ inch tall.
5. Heat the grape-seed oil to 375° F and add four pieces of formed potato circles to the oil. Fry for five minutes or until crispy. Drain on paper towel.
6. Top each tater tot with smoked trout, crème fraîche and caviar.