Caviar & almond potato cream with lemon sour cream

This smooth and flavourful cream dish is a deliciously thick soup that helps to raise the flavours in caviar thanks to its mild acidity. For best results, always serve cold.

Serves 4

Ingredients for almond potato cream

  • 250g almond potatoes (usually around 6)
  • 250g silver onions (two large)
  • 800ml whole milk
  • ¼ lemon
  • Salt and pepper

Ingredients for lemon sour cream

  • 200ml sour lemon
  • ¼ lemon
  • Salt and pepper

Preparation method for almond potato cream

Firstly, peel your potatoes and cut them into coarse pieces, then peel and chop your onions. Now place them all together into a saucepan and add milk. Bring to boil and simmer until both your potatoes and onions are beautifully soft. Finally, mix everything together into a smooth cream and allow to cool. Flavour with lemon, salt and pepper.

Preparation method for lemon sour cream

Very simply squeeze your lemon into the sour cream and stir. Flavour with salt and pepper.

Serving

  • Crushed ice
  • 100g Carelian Caviar
  • Chives

Crush your ice and place it into four soup bowls. Gently add your almond potato cream. Using a hot spoon, delicately place a small ball of lemon sour cream on top.
Fill a small spoon with Carelian Caviar and place directly on top of your lemon sour cream. Finally, garnish the plate with finely chopped chives and serve immediatel