How to make it

  • To prepare the tangy cream

  • Mix the creme fraiche and lemon juice in a small non-aluminum bowl. Season to taste with salt and pepper and set aside.
  • Shell the hard-boiled egg. Grate the white and yolk separately. Toss together with the chives and set aside.
  • To prepare the gaufrettes

  • Peel the potatoes and finely julienne them with a mandoline.
  • Put the potato pieces into a large bowl; squeeze out the excess water and drain.
  • Add the cream, egg yolks, and egg and mix well.
  • Brush a hot waffle iron with clarified butter.
  • Put a one fourth of the mixture in the waffle iron and close. Cook until well browned, 2 to 3 minutes. Remove and keep warm.
  • Repeat to make all four gaufrettes. Alternatively, the potatoes may be shaped into cakes and fried until browned in clarified butter in a saute pan or skillet.
  • To serve

  • Fill a 5-inch ring mold with a thin layer of tangy cream. Spread a thin layer of grated egg and chives in the mold. Lift the mold. Repeat on all the plates. Place a potato waffle on each circle. Ruffle a smoked salmon fillet on top of each waffle. Make a quenelle of caviar and place on the salmon. Place two whole chives on each.
  • Eric Frechon
  • Le Bristol Hotel
  • Paris, France
  • url:

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