Scrambled Eggs on Smoked Salmon and Russet Potato Napoleon with Chives Cream Recipe Courtesy of Executive Chef Hervé Glin Prime 10 Steakhouse Rancho Mirage, CA www.prime10steakhouse.com

Serves 1

1 Each Large Russet Potato, sliced fine, lengthwise (you will need 3 chips per person)
2 Large Eggs, beaten
2 Oz Smoked Salmon
1/3 Cup Chives, chopped
1/3 Cup Sour Cream
1 Tbsp Capers, for garnish
1/2 Red Onion, sliced, for garnish  
Fresh Pepper, to taste

Fry the potato chips in oil heated to 375F (looking for the chips to turn a golden color and become crispy). When cooked, remove chips from oil and place on paper towels to drain any excess oil. Scramble the eggs softly with freshly ground pepper. Julienne the smoked salmon (cut into long, fine strips). Add half of the chives to the sour cream.

To construct the Napoleon:
Place a touch of sour cream in the middle of the plate and place the first chip on it. Cover the chip with 2 tablespoons of scrambled eggs, 1 tablespoon of the sour cream mix and half of the smoked salmon. Repeat the same operation one more time and layer the third chip on top. Finish with a drop of sour cream and chives to finish. Place the capers and chives around the napoleon with slices of red onion for garnish.

Other Recipes from this Episode:
Poached Eggs on Russet Potato Pancake with Smoked Chipotle Pork