Caviar Recipe

Prepare sour cream & onion

In a small bowl combine 1 cup crème fraîche or sour cream with 1 tsp powdered dried onion, 1/4 tsp fine sea salt and 1/4 tsp freshly ground black pepper. Stir until smooth and refrigerate to let flavors meld (at least 15 minutes). Taste and adjust seasoning. Keep chilled until plating.

Prep lemon, chives and shallot

Finely chop 2 tsp chives and 1 tbsp shallot. Set aside separately on a small plate for garnish. Cut the lemon into 4 wedges; reserve a couple of drops of juice to optionally brighten the caviar when plating (do not soak).

Handle the caviar

Keep the caviar chilled until the last moment. Transfer caviar to a non-metallic bowl (glass or mother-of-pearl spoons are preferred). Do not stir aggressively; when ready to serve, spoon the caviar gently into its serving bowl. If desired, offer the lemon wedges on the side — a single tiny drop can be offered to taste, but avoid overwhelming the flavor.

Thinly slice potatoes

Using a mandoline or very sharp knife, slice the peeled russet potatoes paper-thin (about 1/32" / 0.8 mm). Place slices in a large bowl of cold water immediately to remove excess starch.

Rinse and dry

Rinse the potato slices under cold running water until the water runs clear. Drain and transfer to a clean kitchen towel or paper towels and pat completely dry. For extra crispness, toss the dried slices with 1 tbsp cornstarch evenly (this is optional).

Heat oil and fry

Heat 2 cups neutral oil in a heavy-bottomed saucepan or deep fryer to 350°F (175°C). Fry the potato slices in small batches so they have room to crisp, about 1–2 minutes per batch, turning as needed, until golden and crisp. Use a slotted spoon to transfer chips to a paper towel-lined tray to drain. Immediately sprinkle each batch with a light pinch of the 1 tsp fine sea salt while hot.

Keep warm and crisp

Once all chips are fried, let them rest in a single layer on a rack or tray for a few minutes so steam escapes and they stay crisp. If you need to hold them briefly, keep in a warm (not hot) oven at 200°F (95°C) on a rack so they don't soften.

Plate components: On a serving board or individual plates, arrange a small chilled bowl with the caviar in the center or slightly off-center. Spoon a few dollops or a quenelle of the sour cream & onion beside or slightly beneath the caviar so guests can combine bites. Fan or pile a generous handful of house chips near the caviar. Scatter the chopped shallot and chives lightly over the sour cream (not directly into caviar) so guests can add as desired. Place lemon wedges, microgreens or dill sprigs and optional blini or toasted baguette slices on the board.

Serving notes: Instruct guests to use a mother-of-pearl or plastic spoon (not metal) for the caviar. Encourage combining a chip with a small smear of sour cream & onion and a little caviar on top, finish with a tiny chive or shallot piece and, if desired, the merest drop of lemon. Serve immediately so chips remain crisp and caviar chilled.