Potato crisps with sour cream and caviar

• 3 ea Baking potatoes, peeled
• 1/4 c  Chives, chopped
• Salt
• Pepper, fresh ground
• 1/4 c  Parsley, chopped
• Vegetable oil for frying

• 1/2 c  Sour cream
•  2 oz Salmon caviar
• 1/4 c  Chives, chopped

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 tb 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.