Name: Blu Livingstons HAUTE CAVIAR Recipe
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: French
Ingredients: 1 oz good-quality sturgeon or hackleback caviar; 1 tbs cold unsalted butter (for potatoes); 1 tsp fresh chives, finely snipped; 0.25 each lemon, cut into wedges; 12 each baby Yukon Gold potatoes (about 1–1½ inch); 2 tbs neutral oil (vegetable or canola); 1 tsp olive oil; 1 tsp fine sea salt; 0.5 tsp freshly ground black pepper; 4 each large eggs; 2 tbs mayonnaise (preferably full-fat); 1 tsp Dijon mustard; 0.5 tsp white wine vinegar; 0.25 tsp fine sea salt; 0.125 tsp freshly ground white or black pepper; 0.25 tsp smoked paprika (for garnish); 2 tsp crème fraîche (optional, small dollop per serving); 4 each microgreens or small herb sprigs (optional)

Method

Caviar & Garnishes

Temper and serve caviar

Keep the 1 oz caviar refrigerated until just before plating. Remove it from the fridge 5 minutes before serving to allow it to lose extreme chill but remain cold. Transfer caviar to a small chilled nonreactive bowl (mother-of-pearl, bone, or glass) and cover lightly with plastic until plating. Do not stir or mash; keep individual eggs intact.

Right before plating, spoon the caviar gently into its serving bowl using a small spoon, reserve chilled. Place lemon wedge and snipped chives nearby for garnish.

Crispy Potatoes

Prep potatoes

Preheat oven to 425°F (220°C). Wash the baby Yukon Gold potatoes and dry thoroughly. If potatoes vary in size, halve any larger ones so pieces are uniform. Toss potatoes with 2 tablespoons neutral oil, 1 teaspoon sea salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon olive oil to help browning.

Roast until crisp

Spread potatoes cut-side down (if halved) on a rimmed baking sheet in a single layer with space between pieces. Roast for 25–30 minutes, tossing once halfway, until exterior is deeply golden and crisp and interior is tender when pierced with a skewer.

Finish with butter

Remove potatoes from oven and immediately toss with 1 tablespoon cold unsalted butter so it melts and gives a glossy finish. Keep warm until plating.

Deviled Eggs

Cook eggs

Place 4 large eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover the pot, remove from heat, and let sit for 10 minutes for fully set yolks. Transfer eggs to an ice bath for 5 minutes; this stops cooking and makes peeling easier.

Make filling

Peel eggs and slice in half lengthwise. Remove yolks to a bowl and mash with a fork until smooth. Add 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1/2 teaspoon white wine vinegar, 1/4 teaspoon sea salt, and 1/8 teaspoon freshly ground pepper. Mix until creamy and smooth; taste and adjust seasoning.

Assemble deviled eggs

Spoon or pipe the yolk mixture back into the egg white halves, dividing evenly among 8 halves. Lightly dust the tops with a pinch of smoked paprika for color and aroma. Keep chilled until ready to plate.

Finishing & Plating

Plate components

For each serving (recipe makes about 2 servings): Arrange 6 crispy potatoes on the plate. Place 3 deviled egg halves beside the potatoes. Put the chilled caviar (1 oz total) in its small serving bowl or spoon out appropriate portion if serving family-style; if serving per-plate, portion 0.5 oz caviar per plate. Add a small 2 tsp dollop of crème fraîche near the caviar (optional).

Garnish each deviled egg half with a few caviar pearls if you prefer an elegant look (reserve most caviar for the bowl), sprinkle snipped chives over potatoes and eggs, add a microgreen sprig, and serve immediately with a lemon wedge on the side. Advise guests to taste a bit of crème fraîche + potato or egg topped with a little caviar for balanced bites.

Serve promptly so potatoes remain crisp and caviar is cold. Leftover caviar should be kept refrigerated and consumed the same day.

Haute Caviar Recipe