Charcuterie Crisps Recipe

Time30m

Serves4

Domestic hackleback sturgeon caviar bellini/gaufrettes / crème fraiche / chives shallots/lemon wedges

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Ingredients

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1
Slice and Prepare
Begin by preparing the gaufrettes. If using fresh potatoes, slice them thinly using a mandoline for even thickness. Aim for a thickness of about 1-2 mm.
2
Fry the Gaufrettes
Heat oil in a deep fryer or a heavy-bottomed pan to 180°C (350°F). Carefully add the sliced potatoes in batches, frying until golden and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt to taste.

3
Prepare Shallots and Chives
Finely chop the shallot and chives. Set aside for garnish.
4
Assemble the Topping
In a small bowl, mix the crème fraîche with half of the chopped chives and a pinch of salt. This will be your base spread for the gaufrettes.
5
Plate the Dish
On a serving platter, arrange the crispy gaufrettes. Top each gaufrette with a dollop of the crème fraîche mixture, followed by a small spoonful of hackleback sturgeon caviar.
6
Garnish
Sprinkle the remaining chives and chopped shallots over the assembled gaufrettes. Serve with lemon wedges on the side for an added fresh twist.