Caviar Recipe

Chill the caviar

Place the unopened tin or jar of royal osetra caviar on a bed of ice in its serving bowl and keep refrigerated until ready to serve. Keep it cold but do not freeze.

Prepare shallot and chives

Peel the shallot and mince very finely (about 1 to 1 1/2 teaspoons). Wash and dry the chives, then thinly slice to yield about 1 tablespoon. Place shallot and chives separately in small ramekins for service.

Season sour cream

In a small bowl, whisk 3 tablespoons full-fat sour cream with 1 teaspoon fresh lemon juice, a pinch of sea salt and a pinch of freshly ground black pepper. Taste and adjust—the mixture should be bright but not overpower the caviar. Transfer to a small serving spoon or ramekin.

Keep components separate

Arrange the chilled caviar, the sour cream, minced shallot, and sliced chives on an ice bed so diners can assemble bites. Do not mix caviar into the sour cream ahead of service.

Prepare the potato

Wash and peel the russet potato. Using a mandoline with a gaufrette (waffle) blade or a crinkle/gaufrette cutter, slice the potato into very thin waffle-cut slices (approximately 1.5–2 mm thick). To get the waffle pattern, turn the potato 90° between successive passes on the mandoline.

Rinse and dry

Place the slices in a bowl of cold water and swish to remove surface starch for 2–3 minutes. Drain, then spread the slices on a clean towel and pat completely dry. Any surface moisture will cause oil sputtering.

Heat the oil

Pour about 1 cup neutral oil into a heavy 8–10 inch sauté pan or small pot to a depth of about 1/2–3/4 inch. Heat over medium-high until the oil reaches 350°F (175°C) or a small test bit of potato sizzles immediately.

Fry the chips

Working in small batches (3–4 slices at a time so they don't stick), carefully slide the dry gaufrette slices into the hot oil. Fry, turning occasionally with tongs, until golden and crisp, about 1–2 minutes per batch. Remove with a spider or slotted spoon and drain on a paper towel-lined tray. Immediately toss lightly with fine sea salt (about 1/8–1/4 teaspoon per batch) and a tiny pinch of sugar if using. Repeat until all slices are fried.

Finish with butter

While still warm, very lightly brush or toss the chips with 1 tablespoon melted unsalted butter to add sheen and richness. Keep warm in a single layer; do not stack (stacking will soften them).

Plate for service

Fill the small serving bowl with crushed ice (about 2 cups) and nestle the caviar tin or spoonful(s) of caviar on top to keep chilled. Arrange a small ramekin of seasoned sour cream, a ramekin each for minced shallot and sliced chives, and a stack of warm gaufrette chips on the side. Place lemon wedges nearby.

How to eat

Recommend diners place a small dollop (about 1/2 teaspoon) of sour cream on a warm gaufrette chip, add a small spoonful (about 1/4–1/2 teaspoon) of caviar atop, then garnish with a few minced shallots and a strand of chive. Squeeze a tiny drop of lemon if desired. Advise tasting the caviar on its own first to appreciate its flavor.

Storage note

Keep unopened caviar refrigerated. Once opened, return tin to cold ice and consume within 24–48 hours for best quality. Keep fried chips in a single layer at room temperature and serve immediately for best crispness.