Caviar Recipe

Prepare garnish

In a small bowl combine the sour cream, finely minced shallot, half of the snipped chives (reserve the rest for finishing), lemon juice, a pinch of fine sea salt and a pinch of freshly ground black pepper. Stir gently to combine and taste; adjust lemon or salt sparingly. Transfer to a serving bowl and refrigerate briefly while you prepare the chips — sour cream should be chilled but not icy.

Plate caviar

Keep the 1 oz royal Osetra caviar refrigerated until the last minute. Use a mother-of-pearl or non-metal spoon to gently transfer the caviar to a chilled small serving dish (or on top of the sour cream if you prefer). Do not press or smash the eggs — spoon them gently to preserve pearls.

Just before serving, sprinkle the remaining snipped chives over the sour cream and around the caviar dish for color and mild onion flavor.

Prepare potato

Wash and peel the russet potato. Using a mandoline fitted with a gaufrette (crinkle) blade or a crinkle-cut slicer, slice the potato into very thin waffle/gaufrette slices (about 1–1.5 mm thick). Hold slices in cold water as you work to remove excess starch; this helps them crisp.

Dry and season

Thoroughly dry the potato slices on clean kitchen towels or paper towels — moisture will cause oil spatter and soggy chips. Once dry, toss lightly with a teaspoon of melted butter to promote browning and a pinch (approximately 1/8 tsp) of fine sea salt.

Fry

In a heavy-bottomed skillet or small pot, heat approximately 1 cup neutral oil to 350°F (175°C). If you don't have a thermometer, test by dropping a single slice: it should sizzle immediately. Fry the gaufrette slices in small batches to avoid crowding — 30–60 seconds per side depending on thickness — until golden and crisp. Use a slotted spoon or spider to turn and remove. Drain on paper towels and immediately season lightly with a pinch more fine sea salt.

Keep warm

To keep chips warm and crisp, place them in a single layer on a baking sheet in a 200°F (95°C) oven for up to 10–15 minutes while finishing plating. Do not stack chips, or they will steam and soften.

Serve

Arrange warm gaufrette chips around the chilled caviar dish or fan a few chips on a small plate. Place the chilled sour cream/shallot garnish alongside or in small dollops. Provide mother-of-pearl spoons or non-metal serving spoons so guests can take caviar and pair it with a chip and a smidge of sour cream. Finish with a tiny sprinkle of chives over each portion, if desired.