Caviar With House Made Potato Chips And Lemon Crème Fraiche Recipes

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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.

CAVIAR PARFAITS



Caviar Parfaits image

Categories     Potato     Appetizer     Fry     Valentine's Day     Salmon     Anniversary     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 17

For potato cakes:
2 8-ounce russet potatoes
1/4 cup chopped fresh chives
1 large egg white
Vegetable oil (for frying)
For egg mixture:
3 hard-boiled eggs, finely grated
1 tablespoon chopped fresh parsley
1 tablespoon chopped red onion
For horseradish crème fraîche
1 8-ounce container crème fraîche or sour cream
2 teaspoons prepared horseradish
2 teaspoons grated lemon peel
1 teaspoon chopped fresh chives
4 ounces smoked salmon, chopped
2 ounces caviar
Purchased basil oil (optional)

Steps:

  • Make potato cakes:
  • Preheat oven to 375°F. Bake potatoes until tester can pierce center but potatoes are not yet tender, about 30 minutes. Cool. Peel and coarsely grate potatoes. Transfer grated potatoes to bowl. Add chives. Season to taste with salt and pepper. Mix in egg white. Oil baking sheet. Press 1 heaping tablespoon potato mixture onto sheet, forming 2-inch round. Repeat with remaining mixture, forming 8 cakes total. Add enough oil to heavy large skillet to reach depth of 1 inch. Heat oil to 350°F. Add potato cakes to skillet and fry until golden, about 2 minutes. Drain on paper towels. (Can be made 1 day ahead. Cool; cover and chill. Rewarm in 350°F oven about 10 minutes before serving.)
  • Make egg mixture:
  • Gently mix all ingredients in small bowl.
  • Make horseradish crème fraîche:
  • Combine first 4 ingredients in medium bowl. Using electric mixer, beat until peaks form. Season with salt and pepper.
  • Place 1 warm potato cake in center of plate. Place 2-inch-diameter cookie cutter or biscuit cutter with 1-inch-high sides around potato cake. Top cake with 2 tablespoons egg mixture; press to adhere. Press 2 tablespoons salmon atop. Dollop with 2 tablespoons horseradish crème fraîche. Gently remove cookie cutter. Smooth top. Top with small spoonful caviar. Repeat with remaining cakes.
  • Drizzle basil oil around if using.

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.

HERB-BAKED POTATO CHIPS WITH CRèME FRAîCHE AND CAVIAR



Herb-Baked Potato Chips with Crème Fraîche and Caviar image

Categories     Potato     Appetizer     Bake     Cocktail Party     Seafood     Sour Cream     Dill     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 80 hors d'oeuvres

Number Of Ingredients 5

1/4 cup olive oil
3 large russet (baking) potatoes (about 1 1/2 pounds total), scrubbed
1 tablespoon dried dill
9 ounces caviar such as salmon roe
8 ounces crème fraîche or sour cream

Steps:

  • Preheat oven to 375° F. and brush 3 large baking sheets generously with some oil.
  • With a mandoline or other manual slicer cut 1 potato crosswise into 1/8-inch-thick slices. Immediately arrange slices in one layer on 1 baking sheet and brush with some remaining oil. Sprinkle potatoes with dill and salt and pepper to taste.
  • Bake slices in middle of oven until golden, 15 to 20 minutes, and with a metal spatula immediately transfer to a rack to cool completely. Repeat procedure with remaining potatoes and baking sheets in same manner. Potato chips may be made 3 days ahead and kept in an airtight container at room temperature.
  • Top potato chips with 1 teaspoon each of caviar and crème fraîche or sour cream, side by side.

CAVIAR SOUR CREAM DIP WITH POTATO CHIPS



Caviar Sour Cream Dip With Potato Chips image

This simple snack is a slightly fancier version of the time-honored practice of topping potato chips with sour cream and caviar. Here, the sour cream gets zipped up with scallions, chives and white pepper and the caviar - preferably bright orange beads of salmon roe - glow like jewels on top. One of the easiest hors d'oeuvres to put together, it's also one of the most festive.

Provided by Melissa Clark

Categories     dips and spreads, finger foods, appetizer

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 8

1 cup sour cream
1 1/2 tablespoons thinly sliced scallions, white and green parts
1 tablespoon chopped fresh chives
1/4 teaspoon ground white pepper
Kosher salt, to taste
About 2 ounces salmon roe or other caviar, for garnish
Potato chips, for serving
Celery sticks, for serving

Steps:

  • In a small bowl, mix together sour cream, scallions, chives, pepper and salt to taste. Let sit at room temperature for at least 10 minutes so the flavors can meld (or chill for up to 24 hours before serving).
  • Spoon caviar on top and serve with potato chips and celery sticks.

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.

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.

CAVIAR POTATO CHIPS AND LEMON CREAM



Caviar Potato Chips and Lemon Cream image

There couldn't be anything simpler about this festive cocktail snack, in which potato chips are topped with lemon zest-infused crème fraîche and salmon roe. This dish is more about shopping than cooking. You need to get the salmon roe, available at fishmongers and specialty markets, and some good, small-batch potato chips. But once you have those, it's a snap to assemble. Do so at the last minute so the chips stay nice and crisp.

Provided by Melissa Clark

Categories     quick, appetizer

Time 5m

Yield 8 to 12 servings

Number Of Ingredients 4

1/4 cup crème fraîche or sour cream
3/4 teaspoon finely grated lemon zest
4 ounces Salmon roe or other caviar
Potato chips

Steps:

  • In a small bowl, whisk together crème fraîche and zest. Top each potato chip with a small dollop of crème fraîche and a spoonful of caviar.

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