If caviar isn't avaliable, minced fresh chives make an inexpensive alternative.
1/4 cup plus 2 tablespoons salmon (red) caviar
2 large russet potatoes (about 1 1/2 pounds)
1 tablespoon lemon juice
1/2 teaspoon salt
2 tablespoons butter or margarine
1/2 cup sour cream
Garnish: fresh chives
How to Make It
Rinse and drain caviar; place in a small bowl. Cover tightly, and chill.
Peel and shred potatoes, working quickly to prevent browning; place in a bowl. Add lemon juice and salt; toss well. Cover with heavy-duty plastic wrap, pressing directly on potato mixture. Melt butter in a 10" ovenproof nonstick skillet over medium heat. Pour potato mixture into skillet, spreading evenly to edges. Cook 4 to 5 minutes or just until edges begin to brown (do not stir). Place skillet on top baking rack in oven; bake at 450° for 30 minutes or until potato is golden and crisp on bottom.
Invert potato onto cutting board; cut into 8 wedges. Place wedges on serving plates; dollop with sour cream. Top with caviar. Garnish, if desired.
Make-Ahead: Shred potatoes a day ahead; place in cold water to cover. Cover and chill. When ready to cook, rinse potato; press between paper towels to remove excess water. Toss in lemon juice and salt. Cook over medium heat 25 minutes. Bake at 450° for 30 minutes. Rinse, drain and chill caviar shortly before serving to retain moisture.