Caviar with House-Made Potato Chips and Lemon Crème Fraiche
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 413
- Total Fat
- 44
- Saturated Fat
- 9
- Carbohydrates
- 6
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 1
- Cholesterol
- 18
- Sodium
- 214
- Total: 20 min
- Active: 20 min
Ingredients
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
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.