Potato Pave

Cole Mospanchuk

NONSUCH BREWING CO

Before joining Nonsuch Brewery, Cole was a dedicated baker, fixated on the fine art of sourdough bread making. Cole’s love for baking kindled focaccia making at Nonsuch that rewards customers with its airy softness. Caviar topped potato pave canapés are turned into the star bites featured on the cover.

Ingredients

Potatoes 

1 head garlic, roasted 

1/2 tsp olive oil

1/4 tsp salt

cracked black pepper

2 cups duck fat

1 Tbsp Maldon salt

black pepper

5 large Yukon Gold potatoes, peeled

6 cups vegetable oil

Smoked Crème Fraîche

1 cup sour cream

fresh chives 

preferred caviar (salmon, herring or trout) 

Method

Roasted Garlic

1. Preheat oven to 350°F.
2. Cut off the top of the bulb of garlic and season with 1/2 tsp of olive oil, a 1/4 teaspoon of salt and cracked black pepper.
3. Wrap tightly in aluminum foil and roast for one hour.
4. Cool, then remove garlic from foil and squeeze out garlic cloves
5. Mash into a paste with a fork. 

Smoked Crème Fraîche

1. Empty sour cream into a stainless-steel bowl.
2. Gently smoke using a smoker or with a smoking gun. If using a smoker keep sour cream cool by nesting the bowl in a heat proof container full of ice. 
3. Smoke over Apple wood chips for 1 – 1 1/2 hours.  

Potato Pavé

1. Preheat oven to 300°F.
2. Gently melt duck fat in a frying pan.
3. Wash potatoes, and thinly slice on a mandolin.
4. Mix all the ingredients, except vegetable oil, thoroughly in a bowl.
5. Working quickly, layer all the potatoes into a parchment lined and greased loaf pan. Press down gently on the potatoes to create tight compact layers.
6. Place a piece of greased parchment paper on the top, and set another loaf pan on top. 
7. Bake for 2 1/2 – 3 hours, or until tender (easily pierced with a knife).
8. While hot, weigh down the top loaf pan. Canned food works well. Place the weighted pavé in the fridge to set overnight.
9. The next day, remove the weights and invert the loaf pan to remove the pavé. Use a butter knife around the edges of the pan to assist easy removal. 
10. Cut the pavé into 3/4” thick slices. 
11. Cut each slice in quarters or desired shape with a cookie cutter
12. Preheat the vegetable oil to 350°F in a heavy bottomed pot when ready to fry. 
13. Carefully lower pieces of pavé into the oil one at a time, being sure not to overcrowd the pan. 
14. Fry for 5-7 minutes, or until golden brown. 
15. Transfer to a paper towel lined sheet tray and season with salt.
16. Top with a teaspoon of the smoked crème fraîche, a teaspoon of your caviar, and a sprinkle of finely chopped chives and enjoy!

Yield approximately 24 servings