Caviar Recipe

Preheat and prepare potatoes

Preheat the oven to 220°C (425°F). Wash the new potatoes thoroughly to remove soil. If potatoes are larger than bite-size, halve or quarter them so all pieces are roughly equal (about 2–3 cm pieces). Pat dry with a kitchen towel.

Coat with duck fat

Place the potatoes in a large bowl. Add 3 tbs duck fat and 1 tbs extra virgin olive oil. Toss to coat evenly. Season with 1.5 tsp fine sea salt and 1/2 tsp freshly ground black pepper, tossing again so seasoning is distributed.

Roast until crisp

Spread the potatoes in a single layer on a rimmed baking sheet (use two sheets if needed to avoid crowding). Roast in the preheated oven for 25–35 minutes, turning once or twice, until skins are crisp and interiors are tender when pierced with a knife. If pieces are small, check at 20 minutes to avoid over-browning.

Finish and keep warm

When potatoes are done, remove from oven and while still hot transfer to a warm bowl. Taste and, if needed, sprinkle a little extra flaky sea salt (up to 1/2 tsp) to enhance flavor. Keep warm while you prepare the crème fraîche and assembly.

Prepare flavored crème fraîche

In a small bowl whisk together 200 ml crème fraîche, 1 tbs lemon juice, 1 tsp finely grated lemon zest and 1/4 tsp salt until smooth and slightly loosened. Taste and adjust lemon or salt to preference. Chill briefly if you prefer a cooler contrast to the warm potatoes.

Prepare herbs

Finely chop 2 tbs fresh dill (reserve a few small fronds or micro-dill for garnish). If using chives, finely slice 1 tbs chives on the diagonal for garnish.

Plate potatoes

Divide the warm duck-fat roasted potatoes among 4 serving plates (servings: 4). Spoon a generous dollop (about 1–2 tbs) of the lemon crème fraîche onto or alongside each portion of potatoes.

Add caviar and herbs

Using a small spoon, gently place about 12–15 g (roughly 1–1.5 tbs) of caviar on top of the crème fraîche on each plate (total 50 g used). Sprinkle the chopped dill evenly over the potatoes and crème fraîche. Garnish each plate with reserved dill fronds and a few snips of chive if using. Optionally place a lemon wedge at the side for those who want extra brightness.

Serve

Serve immediately while potatoes are warm so the contrast between warm roasted potatoes and cool crème fraîche with briny caviar is preserved. Recommend eating with small spoons or blini-style forks to enjoy potato, crème fraîche and caviar together in each bite.

If desired, finish each plate with a light sprinkle of flaky sea salt over the potatoes (careful — caviar adds saltiness) and a couple micro-dill fronds for presentation.