Chips And Caviar Recipe

Prepare potatoes

Wash and peel the potatoes if you prefer (peel optional). Using a mandoline or very sharp knife, slice the potatoes paper-thin—about 1/16 inch (1.5 mm). Place slices in a large bowl of cold water and agitate to release starch. Let soak 10 minutes, then drain and rinse under cold running water until water runs clear.

Dry slices

Lay the potato slices in a single layer on clean kitchen towels or paper towels. Pat thoroughly dry on both sides; moisture will cause oil splatter and soggy chips. For best results, let them rest on towels for 10 minutes and pat again.

Heat oil and fry

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 1 to 1.5 inches. Heat to 350°F (175°C). Fry the potato slices in small batches (to avoid crowding) for 2 to 4 minutes, stirring gently, until edges are golden and crisp. Use a slotted spoon to transfer chips to a paper-towel-lined tray to drain.

Season

While still warm, sprinkle the chips with 1 tsp fine sea salt and 1/4 tsp freshly ground black pepper, tossing gently to coat evenly. Keep chips warm in a low oven (200°F / 95°C) on a baking sheet lined with parchment if making ahead.

In a small bowl, combine 1 cup crème fraîche, 1 tsp black truffle oil, 1/2 tsp finely grated lemon zest, 1/2 tsp fresh lemon juice, 1 tbsp finely chopped chives, 1/4 tsp fine sea salt, and 1/8 tsp freshly ground pepper. Whisk until smooth and taste; adjust truffle oil or salt very slightly to preference. Chill at least 15 minutes to let flavors meld.

Arrange warm chips on a serving platter in small stacks or single layers, depending on presentation. Dollop about 1/2 tsp to 1 tsp truffle crème fraîche onto individual chips (estimate 6–8 chips per ounce of roe). Top each dollop with a small spoonful (about 1/4 to 1/2 tsp) of smoked trout roe.

Garnish with microgreens or small chive tips and serve immediately with lemon wedges on the side for guests to add a light squeeze if desired.

If serving family-style, plate chips in batches so they remain crisp; keep remaining chips in the low oven and add crème fraîche and roe to chips just before serving to maintain texture.