POTATO CHIPS WITH CREME FRAICHE AND CAVIAR
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
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
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
Provided by Tyler Florence
Categories appetizer
Time 1h10m
Yield 12 appetizer servings
Number Of Ingredients 7
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
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
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
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
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
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
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
Provided by Food Network
Categories dessert
Time 30m
Yield 24 servings, 3 potatoes each
Number Of Ingredients 4
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
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
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.
More about "caviar with house made potato chips and lemon crème fraiche recipes"
POTATO CHIPS WITH CAVIAR AND CRèME FRAîCHE RECIPE
From goop.com
- Use a circular cookie cutter (we recommend 1-inch circles) to punch holes in the sliced potatoes.
- Heat a high-heat cooking oil (peanut, avocado, or safflower all work well) to 330°F. Fry the potato slices in small batches until golden brown. Every fryer will take a different amount of time, but it should be in the 2½- to 3½-minute range.
- Remove the chips from the fryer and carefully lay them on paper towels to drain and cool. While they're still warm, lightly season each one with salt and pepper. Let cool for roughly 30 minutes.
- Place several small dots of crème fraîche on your serving platter (these will help keep the chips from sliding) and top each with a chip. Top each potato chip with a small dollop of crème fraîche and a small spoonful of caviar, then finish with a chive baton.
SMASHED POTATOES WITH CRèME FRAîCHE AND CAVIAR RECIPE - REAL …
From realsimple.com
5 DELICIOUS CANAPé RECIPES FROM LONDON’S HOTTEST CHEFS, AUTHORS ...
From vogue.co.uk
CRISPY POTATO PAVE WITH CRèME FRAÎCHE AND CAVIAR - TODAY
From today.com
MINI HASSELBACK POTATOES WITH CRèME FRAîCHE & CAVIAR
From food52.com
CAVIAR AND POTATO CHIPS: THE PAIRINGS YOU NEED, AND …
From foodandwine.com
HOMEMADE ROOT VEGGIE CHIPS WITH CAVIAR - WHOLE …
From wholefoodsmarket.com
GAUFRETTE POTATOES WITH CAVIAR AND CRèME FRAîCHE
From williams-sonoma.com
CAVIAR AND POTATO CHIPS - FOOD MY MUSE
From foodmymuse.com
POTATOES WITH CRèME FRAICHE AND CAVIAR - FOOD REPUBLIC
From foodrepublic.com
ROASTED FINGERLING POTATOES WITH CRèME FRAîCHE AND …
From bonappetit.com
CAVIAR AND POTATO CHIPS ARE THE FOOD PAIRING YOU DIDN'T KNOW …
From thedailymeal.com
4 FAVORITE CAVIAR RECIPES WITH WINE PAIRINGS - WINE SPECTATOR
From winespectator.com
CAVIAR RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
5-LAYER CAVIAR DIP | FISHWIFE
From eatfishwife.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love