Caviar with House-Made Potato Chips and Lemon Crème Fraiche

Name: Caviar with House-Made Potato Chips and Lemon Crème Fraiche
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 4 cups peanut oil; 3 Kennebec or Yukon potatoes, unpeeled, sliced 1/4 inch thick on a mandoline, rinsed twice in cold water and drained of excess water; Kosher salt; 4 tablespoons chopped fresh dill; 2 cups creme fraiche; 4 tablespoons chopped chives; 2 tablespoons finely grated lemon zest, plus 2 tablespoons lemon juice; 1 ounce Russian Osetra caviar, salmon roe or trout roe (see Cook's Note)

Getting reviews...

Level: Intermediate

Total: 20 min
Active: 20 min

Yield: 4 servings

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.

Level: Intermediate

Total: 20 min
Active: 20 min

Yield: 4 servings

Ingredients

Deselect All

Chips:

4 cups peanut oil

3 Kennebec or Yukon potatoes, unpeeled, sliced 1/4 inch thick on a mandoline, rinsed twice in cold water and drained of excess water

Kosher salt

4 tablespoons chopped fresh dill

Lemon Creme Fraiche:

2 cups creme fraiche

4 tablespoons chopped chives

2 tablespoons finely grated lemon zest, plus 2 tablespoons lemon juice

1 ounce Russian Osetra caviar, salmon roe or trout roe (see Cook's Note)

Directions

Try this cooking class now

House-Made Potato Chips with Caviar and Lemon Creme Fraiche

24m Intermediate 100%

CLASS

Special equipment:

a mandoline, a deep-fry thermometer

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.
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.