Housemade Tater Tots & Caviar with Kaluga caviar, chives, dill, Gouda and crème fraîch
Tater Tots & Caviar
The Ruxton | Baltimore, Md.
Aaron Taylor
Tater tots may be a long-standing school cafeteria staple, but they are given an elevated spin at The Ruxton, a modern steakhouse concept from Atlas Restaurant Group. The name makes plain what guests can expect: Housemade Tater Tots & Caviar. This inventive shareable starter is the epitome of approachable indulgence. “Our guests can have great caviar without having to spend a lot of money on it,” says Aaron Taylor, chef/partner. “It’s been an overwhelming success.”
The tots are made in house, using slow-cooked potatoes that are shredded and mixed with eggs, salt, pepper, Gouda and potato starch. Once baked, they are cut into small squares, fried to golden brown, then topped with chopped chives, dill, crème fraîche and a crowning touch of Kaluga caviar. “This dish is a play on what one might like to eat with caviar: the crème fraîche, chives and warm potato blinis,” says Taylor. “The crispy tater tots give more texture. There is crunch, richness and herbs for a balanced dish.” The tots are plated and served inside a caviar tin for added fun.
About the Author
Patricia Fitzgerald serves different roles on the Flavor & The Menu team, including writing custom content, Kitchen Collaborative chef spotlights and digital editorial content, as well as acting as a contributing editor for the print magazine. As owner of PFitzCommunications, she specializes in various areas of foodservice and hospitality, while also maintaining clients in other industries and professions. She can be reached at pfitzcommunications@gmail.com.Read More Stories by Patricia Fitzgerald
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