Caviar With House Made Potato Chips And Lemon Crème Fraiche Recipes
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.
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 WITH HOUSE-MADE POTATO CHIPS AND LEMON CRèME FRAICHE
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
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.
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.
ROASTED FINGERLING POTATOES WITH CRèME FRAîCHE AND CAVIAR
Categories Dairy Potato Appetizer Bake Christmas Winter Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 12 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Combine potatoes, 2 tablespoons oil, and rosemary in large bowl. Sprinkle with salt and pepper and toss to coat. Brush large rimmed baking sheet with 1 tablespoon oil. Arrange potatoes, cut side down, in single layer on prepared sheet. Shake pan slightly to prevent sticking. Roast until potatoes are brown, crisp, and cooked through, about 35 minutes. Cool 10 minutes on sheet. Place bowls of crème fraîche and caviar on large platter. Arrange potatoes, cut side up, around bowls and serve.
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.
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.
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