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The traditional accompaniment for caviar is a medley of toast points or melba toast, crème fraîche or sour cream, chopped egg yolks, chopped egg whites, and minced fresh white onion. Here I've created a simple variation using potato and crème fraîche, which I think really highlights the extraordinary taste and appearance of the caviar. It is an absolute must to use the highest-quality caviar possible. When you have the best-quality caviar, it is not necessary to use onions, eggs, or chives. A drop of lemon juice is sometimes the only accompaniment necessary.
Yield: Serves 4
Ingredients- 1 medium russet potato (washed but unpeeled)
- 2 Tablespoons heavy cream, warmed
- 1 Tablespoon butter
- Freshly ground white pepper to taste
- 4 Tablespoons crème fraîche
- 8 ounces caviar (2 ounces per person)
- Chives for garnish
Instructions1. Place the potato in a medium saucepan filled with water and bring to a boil over high heat. Reduce the heat and simmer until the potato is easily pierced with a knife, about 30 minutes. When the potato is done, drain and allow to cool. Then peel it, return it to the pot, and crush it with the tines of a large fork until it is finely textured and fluffy.
2. Warm the cream in a small saucepan over medium heat. Stir the warm cream and the butter into the potato. Season to taste with pepper.
3. Place equal amounts of the smashed potato in 4 small glass dishes and smooth the surface. Top each dish with one tablespoon crème fraîche, spreading it out to the edges of the dish to make a smooth, uniform layer. Place 2 ounces of caviar on top of each dish, garnish with chives, and serve immediately.
Note: The caviar should be taken from the refrigerator, cold, and placed on top of the potatoes and crème fraîche immediately before serving. Caviar is fragile and perishable, and should always be refrigerated, unless, of course, it is vacuum packed.
Other Recipes
Beggars' Purses with Caviar
Caviar in the Egg
Caviar on New Potatoes
TipsCosmetic Caviar
Joys of Caviar
VideoGreat Appetizers
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