Boil the peeled potatoes with plenty of salted water for about 20 minutes. Drain the water, add the milk and mix with a hand mixer until creamy. Stir in finely chopped onion and pureed trout caviar and season with lemon juice, salt, pepper and oil. Leave to infuse for a good hour in the refrigerator.
Potato Fish Cream
Rating: 4.00 / 5.00 (18 Votes)
Total time: 1 hour
Servings: 4.0 (servings)