Summary

Ingredients

• 2 large potatoes, (waxy)
• 1 glass caviar, (trout caviar, 50 g), 2 teaspoons sour cream (or crème fraîche herbs)
• 1 tablespoon butter or goose lard
• salt and pepper
• 1 tablespoon chives in rolls

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Instructions

1. Peel, wash and dry the potatoes. Pass through the Julienne grater alongside. If you don`t have such a device, you can do this work with a sharp chef`s knife. A steady hand is of course required. The Julienne strips should not be thicker than 1 mm (!).
2. Heat goose lard (homemade would be ideal) or butter in a large pan (28 cm) and fry the potato strips in it over medium heat (!). The strips are turned over only once and only after about 15 minutes, then they should already be brown from below.
3. Fry for another 15 minutes, carefully pushing the strips apart as evenly as possible, because they will stick together. When the strips have reached a nice tan, add salt, possibly also pepper to taste.
4. Put the finished potato straw on the starter plate, place 2-3 teaspoons of sour cream (crème fraîche herbs) next to it. Put a little caviar on each and sprinkle a few chives rolls over them because of the color.