Potato puree and Daurenki® caviar

Prepare a 3 stars restaurant dinner with this quick and easy recipe. Find out our secrets to make the most unctuous and flavourful mashed potatoes ever topped up with a spoon of caviar!

Preparation time: 30 minutes • Cooking time: 15 minutes

Serves 2

• 125 g of Daurenki® caviar
• 500 g of small potatoes
• 100 g of butter
• 10 cl of milk
• 1 lemon
• ½ bunch of chives
• Salt and pepper

Method

1. Peel the potatoes, cut them into cubes and rinse them.
2. Put the potatoes in a saucepan, cover with cold water, add coarse salt, bring to the boil and cook for about 15 minutes.
3. Once the potatoes are cooked (check with the tip of a knife), drain them ;
4. Make your mashed potatoes using a potato masher or a vegetable mill, then transfer the mashed potatoes to the pan over low heat to "dry out".
5. Add the butter cut into cubes, then the previously heated milk. Mix well.
6. Grate the zest of lemon, slice the chives, add them to the purée. Salt and pepper.
7. Using a heart-shaped cookie cutter, arrange the puree on the plates.
8. Cover the heart with a generous spoonful of caviar.
9. Serve immediately.
10. Mix the beet with garlic, olive oil, lemon juice, tahini, cumin, salt and pepper.

Photographs: Aimery Chemin • Culinary stylism: Coralie Ferreira