In a small bowl combine 1/2 cup crème fraîche with 1 tbsp very finely minced shallot, 1 tbsp finely chopped chive stems, 1 tsp lemon juice, 1/4 tsp grated garlic, 1/8 tsp salt and a small pinch (1/16 tsp) of freshly ground black pepper. Stir gently to combine. Taste and adjust acidity with an additional 1/4 tsp lemon juice or a pinch more salt if needed. Cover and refrigerate for at least 30 minutes to allow flavors to meld (can be made up to 24 hours ahead).

Kennebec Chips

Slice potatoes

Using a mandoline set to a very thin setting (about 1.0–1.5 mm) or a sharp knife, slice the peeled Kennebec potato into very thin rounds. Work quickly to avoid browning.

Rinse and dry

Place the potato slices in a bowl of cold water and swish to remove surface starch for 2–3 minutes. Drain and repeat if water becomes cloudy. Lay slices out on a clean kitchen towel or paper towels and pat completely dry. Any remaining moisture will cause oil splatter and soggy chips.

Heat oil

In a medium heavy-bottomed saucepan or deep skillet, pour approximately 1 cup (adjust as needed to have 1–1.5 inches of oil) of neutral oil. Heat oil over medium-high until it reaches 350°F (175°C) or until a test slice sizzles immediately and bubbles steadily.

Fry chips

Fry the potato slices in small batches (don't overcrowd) until golden and crisp, about 2–3 minutes per batch depending on thickness. Use a slotted spoon to transfer chips to a paper towel–lined tray to drain.

Season

While still warm, sprinkle chips with 1/2 tsp kosher salt and 1/8 tsp ground white pepper, tossing gently to coat. Let cool to room temperature so they remain crisp.

Caviar & Garnish

Prep caviar

Keep the 1 oz Astrea Oscietra caviar chilled. Place a small bowl or mother-of-pearl spoon on a bed of crushed ice to serve the tin of caviar and keep it cold until plating. Avoid metal spoons when serving to preserve flavor; use mother-of-pearl, bone, or plastic.

Finish garnish

Lightly fold 1/2 tsp finely snipped chives and 1/2 tsp lemon zest into a small portion (about 1–1.5 tsp) of the chilled allium crème fraîche for each bite to be assembled. Reserve remaining crème fraîche for additional servings.

Assembly & Service

Portion chips

Arrange 8–10 cooled Kennebec chips on a small chilled serving plate or slate as individual bite carriers (plan on 8–10 chips total for the 1 oz caviar).

Top with crème fraîche

Using a small spoon, place approximately 1/2 teaspoon of the flavored allium crème fraîche onto the center of each chip, making a small shallow well for the caviar.

Caviar placement

Using a mother-of-pearl spoon, carefully place about 1/8 oz (roughly 1 tablespoon or 1 bar spoon) of Astrea Oscietra caviar onto the crème fraîche-topped chip. For a 1 oz total portion, distribute the caviar evenly across 8 bites (~0.125 oz each).

Garnish and serve

Finish each bite with a tiny pinch of additional snipped chive or a single microgreen leaf. Serve immediately while chips are crisp and caviar is chilled. Keep the remaining caviar on ice and refrigerated until finished.