The Party Recipe

Prepare compound butter

In a small bowl, combine the softened unsalted butter, finely chopped shallot, chopped chives, lemon zest, and lemon juice. Mix thoroughly until smooth and evenly distributed. Season lightly with 1/4 tsp of the sea salt flakes and 1/8 tsp of the black pepper. Chill in the refrigerator for 10–15 minutes to firm up so it is easy to pipe or dollop.

Taste the caviar packaging for any brine instructions. Keep the caviar refrigerated and only remove from the fridge just before plating. Do not mix caviar into other ingredients; it should remain pristine. Transfer the caviar to a chilled small bowl for service.

Have the microgreens or dill ready and keep the lemon zest and extra chives at hand for final garnish. Adjust seasoning of the compound butter if desired.

Prepare potatoes

Wash the potatoes thoroughly. If using baby potatoes, leave skins on. Cut larger potatoes in half or into 2–3 cm pieces so each piece is roughly uniform. Pat dry with a clean towel. Toss the potatoes with the cornstarch, ensuring a very light, even coating; this promotes extra crispness.

Par-cook (optional for even cooking)

Place the potatoes in a pot, cover with cold water, add 1/2 tsp sea salt, bring to a gentle boil and simmer for 6–8 minutes until just tender when pierced with a skewer but not falling apart. Drain thoroughly and let steam-dry in the colander for 3–5 minutes, then pat dry again. This step shortens frying time and gives a fluffier interior.

Heat oil

Pour the neutral oil into a deep, heavy pot or deep fryer so it reaches a depth of about 5 cm. Heat the oil to 170°C (340°F) for blanching/crisping. Use a thermometer to monitor temperature; if you don’t have one, heat until a cube of bread browns in about 60 seconds.

Fry potatoes

Working in small batches to avoid crowding, fry the potatoes at 170°C for 4–6 minutes until they begin to take on a light golden colour and are tender inside. Remove with a slotted spoon to a rack or paper towel-lined tray to drain. After all batches are blanched, raise the oil temperature to 190°C (375°F). Fry the potatoes again in batches for 2–3 minutes until deep golden and visibly crisp. Remove and drain on a rack or paper towels.

Season

While still hot, season the potatoes evenly with the remaining sea salt (about 1 tsp total accounting for earlier), 1/4 tsp black pepper, and smoked paprika if using. Toss gently to coat. Sprinkle the finely sliced fresh chives over the potatoes.

Prepare creme fraiche base

Spoon dollops of creme fraiche or sour cream onto the serving platter or individual plates where the potatoes will sit. Optionally fold a teaspoon of the chilled compound butter into the creme fraiche for an extra rich base (reserve some compound butter for garnish).

Plate potatoes

Arrange the crispy potatoes over the creme fraiche in a single layer or small stacks. Ensure potatoes are warm when plating so caviar served atop stays cool but not warmed through.

Place small quenelles or spoonfuls of the chilled compound butter atop a selection of the warm crispy potatoes (but not on every piece — leave most surface for caviar).

Using a small spoon, place 8–12 g of caviar on top of each potato or butter quenelle (adjust portion so total served equals 100 g across the plate). Arrange the caviar-topped potatoes evenly to create an attractive “party” platter.

Garnish each caviar-topped potato with a few microgreens or a small sprig of dill and a tiny shaving of lemon zest. If desired, finish with a very light sprinkle of sea salt flakes around the plate (not over the caviar) and a whisper of freshly ground black pepper on the potatoes only.

Serve immediately: provide small mother-of-pearl spoons or non-metallic spoons for caviar to avoid metallic taste. Recommend guests combine a potato, a touch of compound butter/creme fraiche, and a spoonful of caviar in each bite.