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Rideau Hall

 

Recipe for the Order of Canada Investiture

Gold Dusted Abitibi-Témiscamingue Sturgeon Caviar
on Potato Galettes

Ingredients

  • Russet Potatoes (2 lbs)
  • Butter (¼ lb)
  • Clams (½ cup – optional)
  • Salt (1 tbsp)
  • Pepper (1 tsp)
  • Nutmeg ¼ tsp)
  • Sour Cream (½ cup)
  • 35% cream (½ cup)
  • Chives chopped (½ cup )
  • Canadian caviar (1 ounce)
  • Gold dust (optional)

Method

  1. Peal and grate the potatoes.
  2. With your hands, squeeze the excess water out of the potatoes and place in a bowl.
  3. Add the clams, melted butter, salt, pepper and nutmeg, and mix.
  4. Place mixture in a 12” by 12” sheet pan lined with parchment paper, spreading the mixture evenly and applying even pressure.
  5. Cover with another sheet of parchment paper, and then with a sheet of tin foil.
  6. Bake at 375º in the oven for 45 minutes, cover with another sheet pan and apply pressure using weights such as a brick or large cans of tomato juice. Once at room temperature, cool in the refrigerator leaving the weights on.
  7. Cut potato galettes into 24 even squares and pan fry until golden brown.
  8. Mix the sour cream with the 35% cream to create crème fraiche.

Assembly

  • Place galettes on a serving platter of you choice, drizzle galettes with the crème fraiche, and garnish each piece with some caviar, chives and gold dust.
  • Enjoy with a glass of Canadian bubbly.
  • Make 24 pieces each
Updated: 2019-03-28
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