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Yield: 4 appetizer
servings
Mayonnaise (makes 2/3 cup): - 1 large egg
yolk
- 1 Tablespoon Dijon mustard
- 2 teaspoons freshly squeezed
lemon juice
- 1 teaspoon sherry vinegar kosher salt and freshly ground
pepper
- 1/2 cup grapeseed or vegetable oil
Using a medium
bowl, whisk together the egg yolk, mustard, lemon juice, and vinegar; season with
salt and pepper to taste. Whisking constantly, add the oil in droplets. When the
mixture starts to thicken, drizzle in the oil in a slow steady stream. Adjust
seasoning to taste.
Potato Salad: - 1 1/2 pounds fingerling
potatoes
- 6 Tablespoons homemade mayonnaise (see recipe above)
- 3
Tablespoons crème fraîche or sour cream
- 1 shallot, finely chopped
- 1
teaspoon chives, finely chopped
- Kosher salt and freshly ground pepper
- 10 ounces smoked beluga sturgeon, thinly sliced
Place the
potatoes in a large pot of salted water and bring to a boil over high heat. Cook
until tender and easily pierced with a knife, 12 to 15 minute; drain. Peel the
potatoes once they are cool enough to handle. Cool completely and cut into 1/4-inch
thick slices.
In a large bowl, combine the mayonnaise and crème fraîche.
Add the shallot, chives and potatoes and gently toss to combine. Season with salt
and pepper.
Caviar Vinaigrette: - 2 Tablespoons mayonnaise
(see recipe above)
- 1 Tablespoon crème fraîche or sour cream
- 2
teaspoons Champagne
- 2 teaspoons Sevruga caviar
- 1/2 teaspoon
sherry vinegar
- kosher salt and freshly ground pepper
To
Serve: Divide the potato salad among four plates. Arrange the sturgeon slices
in a fan pattern over the potatoes and drizzle with the Caviar Vinaigrette.
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