Potato Crisps with Sour Cream and Caviar - serves 12

3 ea baking potatoes, peeled
1/4 cup chives, chopped
Salt and pepper, fresh ground
1/4 cup parsley, chopped
Vegetable oil for frying
Garnish:
1/2 cup sour cream
2 oz Salmon caviar
1/4 cup chives, chopped

Grate potatoes with grater or food processor. Add chives, parsley, salt and pepper. Do not soak potatoes or starch will be lost.
In a large skillet, heat a film of oil on high heat. For each crisp, drop about 1 tbsp of potato mixture into oil and flatten. Fry on one side until crisp, about 2 minutes. Repeat on second side. Drain on paper towel. Repeat until all mixtures is used up.
At serving time, either reheat cakes in 375F (190C) oven for 5 minutes or serve cold.
Garnish with sour cream, caviar and a sprinkling of chives.
Top these crisp potato pancakes with sour cream and caviar, or try these alternatives: Sour cream and apple sauce, sour cream and smoked salmon, olive paste or dab of anchovy paste.