Caviar Parfaits

Directions

1. 1
   Preheat oven to 375F.
2. 2
   Bake potatoes until tester can pierce center but potatoes are not yet tender, about 30 minutes.
3. 3
   Cool.
4. 4
   Peel and coarsely grate potatoes.
5. 5
   Transfer grated potatoes to bowl.
6. 6
   Add chives.
7. 7
   Season to taste with salt and pepper.
8. 8
   Mix in egg white.
9. 9
   Oil baking sheet.
10. 10
    Press 1 heaping tablespoon potato mixture onto sheet, forming 2-inch round.
11. 11
    Repeat with remaining mixture, forming 8 cakes total.
12. 12
    Add enough oil to heavy large skillet to reach depth of 1 inch.
13. 13
    Heat oil to 350F.
14. 14
    Add potato cakes to skillet and fry until golden, about 2 minutes.
15. 15
    Drain on paper towels.
16. 16
    (Can be made 1 day ahead.
17. 17
    Cool; cover and chill.
18. 18
    Rewarm in 350F oven about 10 minutes before serving.)
19. 19
    Gently mix all ingredients in small bowl.
20. 20
    Combine first 4 ingredients in medium bowl.
21. 21
    Using electric mixer, beat until peaks form.
22. 22
    Season with salt and pepper.
23. 23
    Place 1 warm potato cake in center of plate.
24. 24
    Place 2-inch-diameter cookie cutter or biscuit cutter with 1-inch-high sides around potato cake.
25. 25
    Top cake with 2 tablespoons egg mixture; press to adhere.
26. 26
    Press 2 tablespoons salmon atop.
27. 27
    Dollop with 2 tablespoons horseradish creme fraiche.
28. 28
    Gently remove cookie cutter.
29. 29
    Smooth top.
30. 30
    Top with small spoonful caviar.
31. 31
    Repeat with remaining cakes.
32. 32
    Drizzle basil oil around if using.