Recipe(tried): Smoked Salmon Napoleon with Vodka, Creme Fraiche and American Caviar

Smoked Salmon Napoleon with Vodka, Creme Fraiche and American Caviar
Source: Douglas Gulija, chef at The Plaza Cafe in Southampton.
Makes 4 appetizer servings or 12 hors d'oeuvres

6 ounces creme fraiche
1 tablespoon vodka (see note)
1 teaspoon minced shallots
1 medium Idaho potato
1/2 cup canola oil
Salt to taste
12 slices smoked salmon
American white sturgeon caviar as desired
8 chive sprigs and chive oil (optional, see note)

Whisk creme fraiche, vodka and shallots together.

Thinly slice potatoes by hand or on a mandoline to form potato chips. Heat oil in a large frying pan and lightly fry potatoes until crisp and golden. Remove potato chips from oil and drain on paper towels. Season with salt to taste.

Place small amount, about 1/4 teaspoon, of cr me fraiche mixture in the center of a plate to secure the "napoleon." Place 1 potato chip on top of cr me fraiche.

Roll each slice of salmon tightly and then set 1 on top of potato chip so that the layers of the roll are visible from the top and salmon resembles a rosette. Add a dollop of cr me fraiche and layer another chip on top, then another salmon rosette and creme fraiche. Repeat until you have 3 layers for each napoleon. Repeat process for 4 servings.

Top each final dollop of creme fraiche with a generous amount of American caviar. If desired, prop 2 chive spears against the napoleon and drizzle with chive oil.

For canapes, make 1 layer: chip, salmon, creme fraiche and caviar.

Note: Gulija uses Pekonika brand vodka.

In a blender, process 1/2 cup chopped fresh chives with 1 cup extra-virgin olive oil until smooth. Store, covered, in refrigerator.