Caviar On Potato With Creamy Champagne Dressing Recipes

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ROASTED FINGERLING POTATOES WITH CREME FRAICHE AND CAVIAR



Roasted Fingerling Potatoes with Creme Fraiche and Caviar image

Provided by Tyler Florence

Categories     appetizer

Time 1h10m

Yield 12 appetizer servings

Number Of Ingredients 7

2 dozen fingerling potatoes, washed and scrubbed, halved lengthwise
1/2 cup extra-virgin olive oil, plus 2 tablespoons
2 fresh rosemary sprigs, needles stripped from the stems and chopped
Sea salt and freshly ground black pepper
1 cup creme fraiche or sour cream
1 (3-ounce) jar osetra caviar
Minced fresh chives, for garnish

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large mixing bowl, toss the potatoes with 1/2 cup of olive oil, rosemary, and a generous seasoning of salt and pepper. Coat a small roasting pan with the remaining olive oil and put the potatoes in the pan, cut-side down. Bake for 50 to 60 minutes, until the potatoes are tender on the inside and golden on the outside.
  • Let the potatoes cool slightly and then arrange on a serving platter. Serve the potatoes with the creme fraiche, caviar, and chives for self-service hors d'oeurves. This goes great with champagne. If you wish, spread each potato with a 1/4 teaspoon of creme fraiche and 1/2 teaspoon caviar instead of dipping.

STUFFED NEW POTATOES WITH CAVIAR



Stuffed New Potatoes with Caviar image

Provided by Food Network Kitchen

Categories     appetizer

Time 35m

Yield Makes 20 appetizers

Number Of Ingredients 4

10 small new potatoes
1 1/2 cups of sour cream, drained in cheesecloth overnight
Chervil leaves
Caviar

Steps:

  • Preheat the oven to 350 degrees. Place the potatoes on a baking sheet and place in the oven. Bake for 20 minutes or until tender. Cool the potatoes completely. When the potatoes are cool, slice them in half. Scoop the flesh out of each half, leaving 1/4 inch of flesh in each half. Place 1 tablespoon of the drained sour cream in each potato. Place a chervil leaf on each potato. Top each potato with a little caviar.

DILL MASHED POTATOES WITH CRèME FRAîCHE AND CAVIAR



Dill Mashed Potatoes with Crème Fraîche and Caviar image

Categories     Potato     Side     Quick & Easy     New Year's Eve     Winter     Sour Cream     Dill     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 5

3 1/2 pounds russet potatoes, peeled, cut into 2-inch pieces
1 cup crème fraîche or sour cream
1/4 cup (1/2 stick) butter, room temperature
3 tablespoons (packed) finely chopped fresh dill
1 4-ounce jar salmon caviar

Steps:

  • Cook potatoes in large pot of boiling salted water until very tender, about 25 minutes. Drain well. Return potatoes to pot; mash over low heat until almost smooth. Add crème fraîche and butter; whisk until smooth and fluffy. Stir in dill. Season with salt and pepper. (Potatoes can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm over low heat, stirring frequently.)
  • Top potatoes with caviar and serve.

POTATOES AND CAVIAR



Potatoes and Caviar image

These are delightful as appetizers at the holidays or as a side dish for a romantic Valentine's dinner. Twice cooked baby red potatoes are topped with chives and red caviar. Red caviar is not expensive and you only need a small jar. If you prefer to use more expensive caviar, the red and green theme still shows in the red potatoes and chives. A bit of work, but they can be done ahead, ready for the oven.

Provided by sugarpea

Categories     Potato

Time 1h15m

Yield 24 stuffed potatoes, 24 serving(s)

Number Of Ingredients 8

28 small red potatoes (about 3/4 pound)
1/2 cup milk
1 tablespoon butter
1/4 cup creme fraiche
salt & freshly ground black pepper
1 tablespoon fresh chives, plus more for garnish
2 tablespoons melted butter
3 ounces red caviar (about 1/4 tsp per potato)

Steps:

  • In a saucepan, cover the potatoes with cold water; bring to a boil and simmer until tender but still quite firm when pierced with the tip of a knife; remove all but 4 potatoes and continue to cook these 4 until soft.
  • When cool, cut the tops off the group of 24 potatoes; scoop out the flesh with a melon baller, leaving a 1/4" thick wall; place the pulp in a double boiler or metal bowl over simmering water to keep it warm; peel and add the 4 remaining potatoes.
  • Cut a small slice off the bottom of each potato so that they will stand upright on a baking sheet; preheat the oven to 375°; Heat the milk and melt the butter in a small saucepan; push the potato flesh through a ricer, food mill or wide-meshed sieve.
  • Stir the milk into the potatoes a bit at a time, until they are creamy; add creme fraiche, salt and pepper and 1 T chives; pipe the potatoes into the shells, making sure the cut edges are covered.
  • Bake until golden brown and slightly puffed, about 15 minutes; brush with melted butter and bake another 15 minutes; remove from oven and top with caviar and chives.

Nutrition Facts : Calories 176.3, Fat 3.5, SaturatedFat 1.8, Cholesterol 28.8, Sodium 78.7, Carbohydrate 32, Fiber 3.4, Sugar 2, Protein 4.9

CRISP POTATO CANAPES WITH CAVIAR



Crisp Potato Canapes with Caviar image

Yield Makes 8 to 10 canapés; serving 2 as an hors d'oeuvre

Number Of Ingredients 5

2 large russet (baking) potatoes (each about 10 ounces)
vegetable oil for deep-frying
2 tablespoons sour cream
1 ounce beluga or sevruga caviar
Garnish: fresh chives, cut into 1/2-inch-long pieces

Steps:

  • In a 2-quart saucepan bring 1 quart salted water to a boil.
  • Cut potatoes crosswise into 1-inch-thick slices. Put slices flat on a cutting board and cut each slice into the largest possible rectangle, discarding excess. Halve each rectangle crosswise to form 2 cubes, each about 1 inch in size.
  • Simmer potatoes 5 minutes, or until just tender, and drain. Pat potatoes dry thoroughly. With a small melon-ball cutter or knife, scoop out an indentation about 1/3 inch deep in 1 side of each potato cube. Potatoes may be prepared up to this point 1 day ahead and chilled in an airtight container.
  • In a heavy saucepan heat 1 1/2 inches oil over moderate heat until a deep-fat thermometer registers 350°F. Fry potatoes until golden, 3 to 5, minutes, and transfer with a slotted spoon to paper towels to drain. Potatoes may be fried 8 hours ahead and kept, covered loosely, at room temperature. Recrisp potatoes in a 375°F. oven 5 minutes.
  • Fell indentation in each potato cube with sour cream and top with caviar. Garnish canapés with chives.

POTATO CHIPS WITH CREME FRAICHE AND CAVIAR



Potato Chips with Creme Fraiche and Caviar image

Provided by David Tutera

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 7

1/4 cup herbed olive oil
3 large russet potatoes scrubbed
2 tablespoons chopped finely rosemary leaves
9 ounces caviar
8 ounces creme fraiche
Salt
Pepper

Steps:

  • Preheat oven to 375 degrees F. Brush 3 large baking sheets generously with some oil.
  • With a mandoline or other manual slicer cut the potatoes crosswise into 1/8-inch thick slices. Arrange slices in 1 layer on a baking sheet and brush with some remaining oil. Sprinkle potatoes with rosemary, salt and pepper. Repeat these steps for remaining 2 baking sheets.
  • Bake slices in middle of oven until golden, 15 to 20 minutes. With a metal spatula immediately transfer to a rack to cool completely.
  • Top potato chips with 1 teaspoon each of caviar and creme fraiche.

NEW POTATOES WITH CREME FRAICHE AND CAVIAR



New Potatoes with Creme Fraiche and Caviar image

Provided by Food Network

Categories     dessert

Time 30m

Yield 24 servings, 3 potatoes each

Number Of Ingredients 4

36 tiny, blemish-free red-skinned potatoes
1 pint creme fraiche
2 ounce container red lumpfish roe
2 ounce container black lumpfish roe

Steps:

  • Preheat oven to 350 degrees F
  • Wash potatoes and place on 2 lightly oiled cookie sheets. Bake for about 30 minutes.
  • Cool potatoes before handling.
  • Trim either end of each potato and then cut in half, leaving trimmed edges on the end to allow potatoes to sit upright. Using a small melon baller, scoop out inside of each potato half, leaving at least 1/8-inch edge.
  • Fill pastry bag, fitted with a star tip, with creme fraiche. Fill each scooped-out potato half with piped creme fraiche.
  • Garnish top of each potato with red or black lumpfish roe.

POTATO SALAD WITH CREAMY CAVIAR DRESSING



Potato Salad with Creamy Caviar Dressing image

Categories     Salad     Bean     Dairy     Herb     Potato     Seafood     Winter     Endive     Dill     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

2/3 cup sour cream
3 tablespoons chopped fresh dill
2 tablespoons Dijon mustard
1/4 cup plus 4 teaspoons caviar
1 pound baby red-skinned potatoes
4 ounces haricots verts or slender green beans, trimmed
2 heads Belgian endive, sliced
2 hard-boiled eggs, peeled, chopped
1 bunch green onions, chopped

Steps:

  • Mix first 3 ingredients in medium bowl to blend. Fold in 1/4 cup caviar. Cover and refrigerate. (Dressing can be prepared 2 hours ahead. Keep refrigerated.)
  • Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Using slotted spoon, transfer potatoes to work surface to cool. Cook beans in same pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Rinse beans under cold water to cool. Cut beans into 1-inch lengths. Cut potatoes into quarters.
  • Combine potatoes, beans, endive, chopped eggs and green onions in large bowl. Add dressing and toss gently to coat. Season generously with salt and pepper. Divide salad among 4 plates. Top each with 1 teaspoon caviar.

CAVIAR DREAM WITH ENDIVE AND BABY POTATOES



Caviar Dream with Endive and Baby Potatoes image

A creamy sauce and a trio of caviars are the "dream" of this party dish. Buy the quality and quantity of caviar that fit your budget.

Yield Makes 30 servings

Number Of Ingredients 10

2 cups sour cream
6 hard-boiled eggs, shelled, chopped
1/4 cup chopped fresh chives
2 teaspoons fresh lemon juice
1/4 teaspoon salt
Ground black pepper
Additional chopped fresh chives
3 pounds small red-skinned potatoes, halved
6 heads white and/or red Belgian endive, separated into spears
Red, golden and black caviar

Steps:

  • Combine first 5 ingredients in medium bowl. Add pepper to taste; stir to blend. Transfer to serving bowl. Sprinkle additional chives around edge of sauce. Steam potatoes in batches until just tender, about 12 minutes per batch. Cool. (Sauce and potatoes can be prepared 1 day ahead. Cover separately and chill.) Place bowl of sauce in center of platter. Arrange potatoes and endive on platter. Place dollop of red caviar in center of sauce. Place remaining caviar nearby.

BAKED POTATOES WITH CRéME FRAICHE AND CAVIAR



Baked Potatoes with Créme Fraiche and Caviar image

Very simple and ultra-delicious, these special baked potatoes will make a wonderful starter, side, or even a light main for all kinds of celebratory gatherings. Martha likes to use Yukon Gold potatoes as their thin skin crisps up nicely in the oven.

Provided by Martha Stewart

Categories     Seafood Recipes

Time 1h35m

Yield 6

Number Of Ingredients 3

6 Yukon Gold or russet potatoes, scrubbed
Kosher salt
Crème fraiche and best-quality caviar and/or salmon roe, for serving

Steps:

  • Preheat oven to 350°F with a rack in center. Bake potatoes directly on rack until darkened slightly, beginning to wrinkle, and easily pierced with the tip of a knife, 1 to 1 1/2 hours (depending on size).
  • Working one at a time, immediately wrap potatoes in a clean kitchen towel and slam down onto a countertop (this ensures a light, fluffy texture). Slash potatoes to open, season, and top generously with dollops of crème fraîche and scoops of caviar. Serve immediately.

ROASTED POTATO SLICES WITH CAVIAR



Roasted Potato Slices with Caviar image

Yield Makes about 20

Number Of Ingredients 5

3 small baking potatoes (about 5 ounces each), cut crosswise into 1/4-to 1/3-inch-thick slices
Olive oil
Sour cream
Chopped fresh chives
Caviar

Steps:

  • Preheat oven to 400°F. Brush both sides of potato slices with olive oil. Place on baking sheet and season lightly with salt and pepper. Bake until golden brown on bottom sides, about 15 minutes. Turn slices over and continue baking until second sides are golden brown, about 15 minutes. Transfer to plate.
  • Top slices with small dollops of sour cream. Sprinkle with chives. Spoon small amount of caviar atop sour cream and chives. Serve immediately.

CAVIAR WITH HOUSE-MADE POTATO CHIPS AND LEMON CRèME FRAICHE



Caviar with House-Made Potato Chips and Lemon Crème Fraiche image

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.

Provided by Antonia Lofaso

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 8

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)

Steps:

  • 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.

CAVIAR ON POTATO WITH CREAMY CHAMPAGNE DRESSING



Caviar on Potato with Creamy Champagne Dressing image

Provided by Erika Lenkert

Categories     Champagne     Citrus     Fish     Potato     Appetizer     Cocktail Party     Quick & Easy     New Year's Eve     Chive     Sour Cream     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 "shots" or 4 martini-glass servings

Number Of Ingredients 7

2 large Yukon gold potatoes, peeled and diced into 1/2-inch cubes (about 1 1/2 to 2 cups)
1/2 cup sour cream
1/8 cup sparkling wine
2 tablespoons chives
1/4 teaspoon lemon zest
2 ounces Sterling Royal or other caviar
Salt

Steps:

  • Make potatoes:
  • Bring a large pot of generously salted water to a boil. Boil the potatoes until just cooked through, about 5 minutes. Drain and cool immediately; set aside.
  • Make dressing:
  • In a mixing bowl combine the sour cream, sparkling wine, chives, and lemon zest.
  • Assemble:
  • Add the well-drained, cooled potatoes to the dressing and gently mix until combined. Fill 8 shot glasses almost to the rim with potato salad. (You can also use 4 martini or other glasses, Chinese soupspoons, or other small containers.) Top with 1/4 ounce of caviar. Serve immediately or keep chilled until service.

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