Goat cheese, tomato, salmon roe, caraway
45 minutes
Preparation time
50 minutes
Cooking time
10 servings


200g agria potato, peeled
90g egg whites (approximately 3 eggs)
1 tsp caraway seeds
50g grated parmesan
500ml grapeseed oil, for frying
80g soft goat cheese
1 punnet of sweet cherry tomatoes, sliced
40g salmon roe
Fennel pollen


Potato and caraway tuille

1. Place the potatoes into a perforated steam container and steam at 100°C for 35 minutes.
2. Remove potatoes from Steam Oven and mash to a fine purée.
3. Mix the warm mash potato and egg whites together.
4. Pre-heat Oven on Intensive Bake at 180°C.
5. Line a perforated baking tray with baking paper or a silpat mat. Spread the mixture thinly and evenly onto the baking paper or silpat mat to a thickness of 4mm.
6. Sprinkle with caraway and parmesan and place into the Oven on shelf position 1.
7. Cook for 10-12 minutes, or until crisp. Remove from Oven and break into bite size pieces.
8. Heat the grapeseed oil in a saucepan until it reaches 160°C, Induction setting 6-7. Add the tuilles, 5 to 6 at a time and fry until golden.
9. Drain and transfer onto a paper towel lined tray.

Goat cheese

1. Whisk the goat cheese lightly to soften.

To serve

1. Spread a thin layer of goat cheese on the potato tuille, add a few slices of cherry tomatoes and top with salmon roe. Sprinkle with fennel pollen and serve.

Hints and tips

• Potato and caraway tuilles can be made 1 week ahead and stored in an airtight container.


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