Recipe courtesy of Antonia Lofaso

Caviar with House-Made Potato Chips and Lemon Crème Fraiche

Getting reviews...
I have been cooking the Feast of the Seven Fishes in my house for so many years and this dish is one of my favorites. I love to snack on this in the kitchen while I’m cooking up the rest of the big meal. Caviar is a specialty item, but you can easily make it work in your price range.
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  • Level: Intermediate
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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Ingredients

Chips:

Lemon Creme Fraiche:

Directions

Special equipment:
a mandoline, a deep-fry thermometer
  1. For the chips: Heat the oil in a large Dutch oven or a deep fryer to 350 degrees F and, working in 2 batches, add the potato slices. Turn with a slotted spoon until crisp, about 5 minutes. Drain on paper towels, season with kosher salt and chopped dill. Repeat with remaining potato slices.
  2. For the lemon creme fraiche: Mix together the creme fraiche, chives, lemon zest and lemon juice in a large bowl. Serve with the potato chips and caviar for dipping.    

Cook’s Note

Caviar is a specialty item, but you can easily make it work in your price range. Russian Osetra sturgeon caviar is a splurge, with a buttery walnut flavor. Salmon roe is a cost-effective alternative with great pop, high salinity and a buttery flavor. Trout roe is my favorite inexpensive option because of its mild flavor and subtle saltiness.

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