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Ingredients
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Caviar & Garnish
Potato Chips
Finishing & Service
Method
Caviar & Garnish
Make the yuzu crème fraîche
In a small bowl, whisk together the crème fraîche (3 tbs) and yuzu juice (1 tbs) until smooth. Season with 1/4 tsp fine sea salt and a pinch of white pepper. Taste and adjust acidity or salt in small increments so the crème fraîche remains balanced and not overly sour. Fold in half of the chopped chives (reserve remaining for finishing). Refrigerate until service — chilling will slightly thicken the mixture.
Portion the caviar: using a small spoon or mother-of-pearl spoon (recommended to avoid metallic taste), gently transfer 30 g of Kaluga hybrid caviar into a chilled serving bowl or onto a chilled plate. Keep the caviar cold and covered until plating.
Potato Chips
Prepare the potatoes
Wash and peel the potatoes if desired (peel left on gives more texture). Using a mandoline or very sharp knife, slice the potatoes paper-thin (about 1 mm). Place slices in a large bowl of cold water and rinse to remove surface starch. Change water and rinse until water runs clearer.
Dry the slices
Spread the rinsed slices on clean kitchen towels or paper towels and pat thoroughly dry. Any retained surface moisture will cause oil to spatter and produce soggy chips.
Heat oil and fry
Pour oil into a medium saucepan or deep skillet to a depth of about 1–1.5 inches (approx. 2 cups). Heat oil to 350°F (175°C). Fry the potato slices in small batches (do not overcrowd) until golden and crisp, about 2–3 minutes per batch depending on thickness. Stir gently so slices cook evenly.
Drain and season
Using a slotted spoon or spider, remove chips to a paper towel–lined tray to drain. Immediately season each batch with 1/2 tsp fine sea salt (divide across batches) and the optional 1/4 tsp cracked black pepper while still hot so seasoning adheres. Allow chips to cool to warm/room temperature — they will crisp further as they cool.
Finishing & Service
Plate: On a chilled small serving plate or bowl, place a small quenelle or spoonful (about 1–1.5 tbs) of the yuzu crème fraîche near the center. Using a mother-of-pearl spoon, gently mound 30 g of Kaluga hybrid caviar beside or slightly atop the crème fraîche so the caviar is presented attractively but not crushed. Arrange 6–8 potato chips fanned around the caviar and crème fraîche for scooping.
Garnish & serve: Sprinkle the remaining snipped chives over the crème fraîche and chips, add a micro herb or small sprig of dill if using, and place a lemon or yuzu slice at the edge of the plate. Serve immediately so chips remain crisp and caviar is cold. Provide small mother-of-pearl spoons for tasting.