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Ingredients
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Kaluga Caviar
Yuzu Crème Fraîche
Potato Chips
Garnish & Service
Method
Prep and Chill
Chill serving bowl and tools
Place a small serving bowl or spoon(s) for the caviar and a mixing bowl for the crème fraîche in the freezer for at least 15 minutes. Also prepare an ice bath (ice + cold water) in a shallow pan to sit the caviar tin on when plating.
Yuzu Crème Fraîche
Combine and season
In the chilled mixing bowl, whisk together 1 cup chilled crème fraîche with 1 tablespoon yuzu juice and 1 teaspoon finely grated yuzu zest until smooth. Season with 1 teaspoon fine sea salt and 1 teaspoon white pepper, tasting and adjusting so the crème fraîche is bright but not overly acidic. Cover and keep refrigerated until serving.
Tip: If using lemon instead of yuzu, reduce to 1/2 tablespoon juice to avoid overpowering the crème fraîche.
Potato Chips
Slice potatoes
Using a mandoline or very sharp knife, slice the potatoes paper-thin (about 1 mm). Rinse the slices under cold water to remove surface starch, then spread on a clean towel and pat thoroughly dry.
Heat oil
Pour about 1 cup neutral oil into a medium heavy-bottomed pot so oil depth is about 1 inch. Heat to 350°F (175°C). If you don't have a thermometer, test with a small piece of potato — it should sizzle steadily and brown in about 90 seconds.
Fry in batches
Fry the potato slices in a single layer, in small batches, for 60–90 seconds until crisp and pale golden. Stir gently to prevent sticking. Remove with a slotted spoon and drain on paper towels. Immediately sprinkle with 1 teaspoon fine sea salt while still hot so salt adheres. Let chips cool to room temperature; they will become crisper as they cool.
Make ahead: You can fry the chips up to 4 hours ahead and store in an airtight container at room temperature for maximum crispness; do not refrigerate.
Caviar Handling & Plating
Plate components
Spoon 1 tablespoon of yuzu crème fraîche onto each serving dish or into a small chilled bowl. Arrange 6–8 potato chips leaning against the crème fraîche or in a small fan beside it to create a platform. Using a mother-of-pearl or plastic spoon, gently scoop 30 g of Kaluga caviar and place it carefully atop the crème fraîche (or in a small nest on top of a single chip) so the eggs remain intact. Keep the caviar tin on ice near the pass if there are leftovers.