Caviar Recipe

Chive-sour cream

In a small bowl combine 1/4 cup full-fat sour cream with 1/2 minced shallot, 1 tablespoon finely snipped chives, 1/2 teaspoon fresh lemon juice, 1/4 teaspoon sea salt and 1/8 teaspoon white pepper. Stir gently until smooth. Taste and adjust seasoning lightly — the mixture should be bright and slightly tangy but not overpowering. Cover and refrigerate until ready to serve (can be made up to 2 hours ahead).

Remove the royal Osetra caviar from the refrigerator 10–15 minutes before serving to take the chill off slightly; do not let it warm to room temperature. Keep the tin or container on crushed ice if serving family-style. Use a mother-of-pearl, bone, or gold spoon to portion the caviar to avoid metallic taste.

Portion and plating: Spoon 1 oz (the full portion) of caviar into a chilled small serving dish or onto the center of a chilled mother-of-pearl spoon. Arrange warm gaufrette chips around the caviar. Place a small quenelle or dollop (about 1 tablespoon) of the chive-sour cream nearby. Garnish with an additional sprinkle of finely snipped chives and a few slivered shallot pieces if desired. Serve immediately.

Make thin gaufrette slices

Using a mandoline fitted with a lacy or waffle/gaufrette blade (or the waffle cutter), very thinly slice the peeled Yukon Gold potato into wafer-thin gaufrette slices. If you don't have a gaufrette blade, use the thinnest setting and stagger slices at right angles to mimic the pattern. As you slice, transfer the slices into a bowl of cold water to remove starch.

Rinse and dry

Rinse the potato slices in several changes of cold water until the water runs clear. Drain thoroughly and spread the slices on clean kitchen towels or paper towels. Pat completely dry — moisture will prevent crisping.

Pan-fry or shallow-fry

In a heavy skillet over medium-high heat, add 1 teaspoon neutral oil and 2 teaspoons melted unsalted butter. When shimmering, arrange the potato wafers in a single layer (work in batches if needed). Fry for about 1–2 minutes per side, pressing gently with a spatula, until golden brown and crisp. Adjust heat so they brown without burning. Transfer to a rack or paper towel-lined sheet and immediately season with 1/4 teaspoon fine sea salt and 1/8 teaspoon freshly ground black pepper. Keep warm in a low oven (200°F / 95°C) on a rack while finishing remaining batches so chips stay crisp.

Finish and serve: Bring the warm chips to the plating area and arrange around the chilled caviar as described above. The contrast of warm, crisp gaufrettes with cool caviar and tangy sour cream is key—serve immediately so the chips remain crisp.