Serves 8


600g peeled ratte potatoes

600g haddock

300g butter

30g caviar per person

200g softened butter

200g buckwheat flour

200g egg white

50g wheat flour

100g whipping cream

1⁄2 bunch of chives

1 lemon


Cook the potatoes with the haddock, just covered with water. When they are soft, remove the haddock, press the potatoes through a sieve and finish this purée with the butter and the reduced cooking liquid if needed. Mix all the ingredients to make a wafer mixture.Spread thin layers of this mixture on non-stick baking sheets and bake for three minutes at 130°C, then roll the wafers around thin iron rods to make straws.Lightly whip the cream with the lemon juice and then add the finely chopped chives.

To serve

In a 50g caviar tin, place 40g of the purée and cover with 30g of caviar. Spread very evenly to look like a tin of caviar. Fill the straws with the whipped cream and serve immediately.