Osetra Caviar Recipe

Prepare crème fraîche and shallot

In a small bowl combine the crème fraîche and the very finely minced shallot. Stir gently to combine. Season lightly with 1/4 tsp of the black pepper and set chilled until service (cover and refrigerate).

Prepare chives and capers

Finely snip the chives and coarsely chop half of the capers. Reserve remaining capers whole for garnish. Keep both chilled and ready for plating.

Plate caviar at service

Just before serving, spoon the caviar into a chilled non-reactive bowl or small serving dish. Do not mix. Keep chilled until plating over latkes.

Prepare cured egg yolks (quick prep)

For immediate service, carefully separate yolks from whites. Place yolks in a small shallow dish and lightly season with 1/2 tsp sea salt; cover with plastic wrap directly on the yolks and refrigerate for at least 15 minutes to slightly firm and flavor. (If you prefer a fully cured dry texture, bury yolks in a 1:1 mix of salt and sugar for 24–48 hours, then rinse and pat dry — but note this increases time.)

Whip the egg whites

Whisk the reserved egg whites lightly with a pinch of sea salt until just frothy (you want a little body so they are slightly easier to spoon onto latkes if desired). Keep whites chilled; they can be served as a light foam or omitted if not desired.

Prepare potato mixture

After grating potatoes and onion, place grated potato in a clean towel or cheesecloth and squeeze out as much moisture as possible. Transfer the dry grated potato and drained onion to a bowl. Stir in the 1 egg (for batter), 3 tbsp flour, 3/4 tsp kosher salt and 1/4 tsp black pepper until combined.

Fry latkes

Heat a heavy skillet (cast iron preferred) over medium-high heat. Add enough neutral oil to coat the pan to about 1/8" (approximately 1–2 tbsp initially, using more between batches; total about 1/2 cup). When oil is hot and shimmering, form 1.5 tablespoon-sized rounds of batter and carefully press into 2" mini pancakes in the pan. Fry until deeply golden and crisp, about 2–3 minutes per side. Transfer to a wire rack set over a sheet pan lined with paper towels to drain. Keep warm in a 200°F (95°C) oven while finishing remaining latkes.

Finish and keep crisp

If assembling in advance, cool completely on a rack, then re-crisp in a 350°F (175°C) oven for 6–8 minutes before serving to restore texture.

Place 3–4 mini latkes per serving on chilled serving plates. Dollop about 1 tablespoon of chilled crème fraîche mixture onto each latke.

Using a small spoon, place about 1/2 oz (approximately 1 tablespoon) of Osetra caviar on top of the crème fraîche on each latke. Tuck one cured egg yolk atop or beside the caviar on each latke (if using cured yolks, halve if large).

Scatter a few chopped capers and a pinch of snipped chives over each latke. Add a few whole capers for texture contrast. If serving the egg whites, spoon a small quenelle or dollop of the lightly whipped whites beside the latke.

Finish each plate with a light grind of freshly ground black pepper to taste and serve immediately so latkes remain crisp and caviar chilled.