Caviar Recipe

Name: Purslane Eaterys CAVIAR Recipe
Cook time: 15 min
Total time: 15 min
Yield: 6 servings
Ingredients: 3 tbsp Italian white sturgeon caviar (well-chilled); 2 tbsp Chives, finely snipped; 1 tsp Fresh lemon, zested; 2 pieces Fresh lemon, cut into wedges; 1 cup Crème fraîche or high-quality sour cream (chilled); 1 tsp Sea salt (for crème fraîche, optional); 0.25 tsp Freshly ground black pepper (for crème fraîche, optional); 24 pieces Potato chips (plain, sturdy kettle-cooked or thicker salted chips); 12 pieces Mini blinis or toasted brioche points (optional alternative to chips); 1 tsp Minced shallot (very finely minced); 1 tbsp Capers, drained and rinsed (chopped, optional); 4 pieces Dill sprigs (small, for garnish)

Inspired by Purslane Eatery

Time15m

Serves6

ITALIAN WHITE STURGEON Potato Chips/Sour Cream/Chives

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Ingredients

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Caviar & Garnish

3 tbsp Italian white sturgeon caviar (well-chilled)

2 tbsp Chives, finely snipped

1 tsp Fresh lemon, zested

2 pieces Fresh lemon, cut into wedges

1 cup Crème fraîche or high-quality sour cream (chilled)

1 tsp Sea salt (for crème fraîche, optional)

1/4 tsp Freshly ground black pepper (for crème fraîche, optional)

Crisp Vessels

24 pieces Potato chips (plain, sturdy kettle-cooked or thicker salted chips)

12 pieces Mini blinis or toasted brioche points (optional alternative to chips)

Optional Accoutrements

1 tsp Minced shallot (very finely minced)

1 tbsp Capers, drained and rinsed (chopped, optional)

4 pieces Dill sprigs (small, for garnish)

Method

Caviar & Garnish

Chill and prep

Keep the Italian white sturgeon caviar chilled in the coldest part of your refrigerator until ready to serve. Transfer the chilled caviar to the serving area just before plating; do not let it sit at room temperature for more than 10–15 minutes.

Place the crème fraîche or sour cream in a small chilled bowl. If using sour cream and you prefer a silkier texture, whisk gently to loosen. Stir in lemon zest and, if desired, 1 tsp sea salt and 1/4 tsp black pepper. Taste and adjust seasoning lightly — the caviar is delicate and should not be overwhelmed.

If using minced shallot or chopped capers, mix them into a second small bowl of crème fraîche for an optional savory variation. Keep both bowls chilled until serving.

Snip chives into 2 tablespoons of fine pieces and set aside. Keep lemon wedges on hand for guests who want a light squeeze.

Crisp Vessels

Select sturdy, unbroken potato chips (kettle-cooked or thicker chips preferred). Arrange them on a serving platter in a single layer with small gaps so they don’t break when guests pick them up. If using blinis or brioche points, toast lightly until golden and warm, then cool slightly before plating.

For an attractive presentation and easier serving, place two chips per small spoon or in small porcelain spoons with a dollop of crème fraîche; otherwise serve chips on the platter with the bowls of crème fraîche and caviar nearby for self-assembly.

Plating & Serving

Just before serving, spoon or gently transfer heaping 1/2 teaspoon portions of caviar from its container onto the center of selected chips or on top of 1/2 teaspoon of crème fraîche on each chip. Avoid pressing the caviar — let the pearls sit loosely to preserve texture and briny pop.

Garnish each caviar-topped chip with a small sprinkle of snipped chives and a tiny pinch of lemon zest. If desired, add a few shaved minced shallot or a single chopped caper to select bites for variety. Finish with a tiny grind of black pepper only if desired by guests.

Serve immediately with lemon wedges on the side. Keep remaining caviar chilled and return to refrigerator as soon as possible; consume within a day of opening for best quality.