Mix the mash of potatoes and 3 spoons of flour, add the eggs one by one and of cream, until the moment where the dough has the consistence of the dough to crepes. Let rest. Preparation of the salmon: Decide the salmon in small squares and arrange a spoon of caviar between two slices of fish. In a frying pan with butter, make cook the small crepes on which you arrange the slices of salmon and caviar. Make cook some two sides. Preparation of sauce: Make cook some twists of lemon in butter and season according to your tastes. Make pass sauce. Finish: Arrange on a plate two or three crepes and add sauce, as well as of the small slices of tomatoes, for the decoration.

Ingredients

17 ½ oz. of mashed potatoes, 3 spoonfuls flour, 4 eggs, 2 cups cream, salmon cut into 48 two-inch squares, 2 oz. caviar, 1 lemon, 1 ¾ oz. clarified butter, 1 tomato, dill

Preparation Instructions

Mix the mashed potatoes and flour. Add eggs one at a time. Mix in cream. Allow batter to rest. In the meantime, prepare the salmon by laying out half the fish squares and spooning a little caviar on them. Top each with another square of salmon. Melt butter in a frying pan and cook small crepes with the batter. For each crepe, arrange one salmon-caviar sandwich. To make sauce: Sauté strips of lemon peel in butter and season as desired. To complete: Arrange two or three crepes on a plate and add sauce, small slices of tomatoes, and dill for decoration.