La Ratte - potato tartlets with caviar

Recipe recommendation from star chef Douce Steiner

Douce Steiner is the owner and star chef at the “Hirschen” restaurant in Sulzburg.

“The premium quality of Royal Caviar is pure taste, all natural and unadulterated. The pleasure is an experience of consciousness – a wonderful feeling and a real piece of joie de vivre that we cultivate in our kitchen and always bring out anew.”

Star chef Douce Steiner

Ingredients for La Ratte – potato tartlets with caviar

  • 10 La Rat potatoes (when warm as jacket potatoes).
  • 3 tbsp butter, soft
  • 1 tbsp finely chopped chives
  • 8 tbsp sour cream
  • Juice and zest of 1 lime
  • 40g Royal caviar (50g can)

Preparation potato tartlets

Boil the potatoes in water with sea salt and caraway seeds until done. Then peel the potatoes and mash them with a fork and the butter. Season with salt and pepper. Add the chives and press the whole thing into 4 rings. Place about 10 g black caviar per ring on top and remove the ring. Mix the sour cream, salt, lime zest and juice to a sauce and spread 2 tbsp in the middle of each plate. Place the potato tartlet on top and enjoy with a glass of champagne.