Ingredients
Scale
- 3‒4 large eggs
- Salt for curing yolks
- 5 grams of Beluga caviar
- 4‒5 large Idaho potatoes, diced and blanched until fork-tender
- 1 1/2 cups mayonnaise
- 1/2 cup mustard
- 1 scallion, chopped
- Salt and pepper to taste
- Local microgreens for garnishing
Instructions
- Boil eggs for 8‒10 minutes, drain, and place immediately in an ice bath for 30‒45 minutes.
- Peel eggs, and set one aside. Remove yolks from the remaining eggs.
- Place yolks in a sealable container. Cover them with salt to cure them for zesting.
- Combine potatoes, mayonnaise, mustard, scallion, salt, and pepper in a bowl. Mix well and set aside in the refrigerator.
- To plate, place ¾ cup potato salad on a plate.
- Slice the reserved hard-boiled egg in half lengthwise and place one of the halves on top of the potato salad.
- Top with 5 grams of Beluga caviar.
- Zest half a cured egg yolk over the dish, and reserve the rest for future recipes. Finish with a sprinkling of local microgreens.