Crispy potatoes with crème, chives & caviar
A Scandinavian dinner for the galley that fine in moderate seas, about 15 min hands-on.
- Dinner
- Scandinavian
- ⏱ 15 min
- 🌊 Sea tolerance 3/5
- 👑 Luxury
- pescatarian
- gluten-free
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Potato1 kg (≈ 4.5 potatos) (250 g (≈ 1 potato))
- Cooking cream (UHT)160 g (40 g)
- Caviar (sturgeon roe, tin)40 g (10 g)
- Spring onion / scallion32 g (≈ 2 spring onions) (8 g (≈ 0.5 spring onion))
- Smoked salmon (vacuum pack)200 g (50 g)
- Extra-virgin olive oil40 g (10 g)
- Lemon32 g (8 g)
Method
- Boil potatoes until tender; squash and fry in olive oil until crisp.
- Whip the cream with lemon.
- Top with cream, smoked salmon, caviar and spring onion.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Fish, Milk / lactose — always check the labels of what you buy.
Per serving
- kcal
- 449
- protein
- 18 g
- fat
- 22 g
- carbs
- 47 g
- sugar
- 4 g
- fibre
- 6 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes