Caviar Potato Millefeuille Recipe

Prepare and slice potatoes

Preheat oven to 425°F (220°C). Wash and dry the potatoes. Using a mandoline set to about 2 mm (very thin) or a sharp knife, slice the potatoes into uniform thin rounds. Keep slices in cold water as you work to remove excess starch.

Blanch the slices

Bring a large pot of salted water to a gentle simmer. Blanch potato slices in batches for 2 minutes to soften slightly but not cook through. Remove with a slotted spoon and spread on a clean towel to dry and cool briefly.

Butter & season layers

Combine melted butter and oil. Lightly brush one side of each potato slice with the butter-oil mixture and season the brushed side with a light sprinkle of sea salt and pepper. Reserve about 1 tbs butter-oil for finishing. Stir the 1 tablespoon snipped chives into a few tablespoons of the remaining butter-oil to accentuate layer flavor.

Assemble stacks

On a parchment-lined baking sheet, assemble the millefeuille stacks: place 6–8 potato slices per stack, brushed-side up on each layer so the buttered surface alternates and creates separation for flaking. Lightly press to ensure even contact but do not compress tightly. Repeat to make 6 stacks (adjust quantity to desired servings).

Bake

Brush the tops and exposed edges with remaining butter-oil. Bake in the preheated oven for 20–28 minutes, until edges turn golden and layers begin to separate and crisp slightly. For extra crispness, finish under the broiler for 1–2 minutes watching carefully.

Rest

Remove from oven and let stacks rest 3–5 minutes to set so they hold their shape. Use an offset spatula to transfer stacks to serving plates.

Combine dressing

While potatoes bake, whisk the chilled crème fraîche with smoked wasabi paste, lemon juice, 1/4 tsp sea salt, and 1/8 tsp black pepper until smooth and slightly airy. Taste and adjust smoke/heat: add up to another 1/2 tsp smoked wasabi if you want more bite, or a touch more lemon for brightness.

Chill briefly

Keep the dressing chilled until assembly. Transfer to a piping bag or small spoon for controlled placement on the stack.

Top with crème fraîche

Pipe or spoon about 1 tablespoon of the smoked-wasabi crème fraîche onto the top center of each potato millefeuille stack, creating a small nest for the caviar.

Add caviar

Using a mother-of-pearl spoon or bone spoon (to avoid metallic taste), gently spoon about 10–12 grams (roughly 0.3–0.4 oz) of caviar onto the crème fraîche on each stack, forming a neat mound.

Finish & serve

Sprinkle the lemon zest lightly over the caviar, scatter a few microgreens or dill fronds, and place the sliced chives across the top for color and mild onion note. Serve immediately while potato edges remain warm and slightly crisp. Provide small mother-of-pearl spoons for guests if serving individually.