Caviar Potato Chips And Lemon Cream Food

CAVIAR POTATO CHIPS AND LEMON CREAM

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.

CAVIAR DIP

Steps:

• In the bowl of an electric mixer fitted with a paddle attachment, cream the cream cheese until smooth. With the mixer on medium speed, add the sour cream, lemon juice, dill, scallion, milk, salt, and pepper. With a rubber spatula, fold in 3/4 of the salmon roe. Spoon the dip into a bowl and garnish with the remaining salmon roe and sprigs of fresh dill.
• Serve with chips, toasts, or crackers.

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 WITH HOUSE-MADE POTATO CHIPS AND LEMON CRèME FRAICHE

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.

"FISH AND CHIPS"

Steps:

• Preheat oven to 375°F.
• Stir together crème fraîche, zest, chives, and salt to taste. Chill topping until ready to use. Brush 2 large baking sheets generously with some oil. Cut potatoes crosswise on a slight diagonal into 1/8 -inch-thick slices with mandoline. Cut out 80 potato stars with cutter and arrange in 1 layer on baking sheets. Brush tops with more oil and season with salt.
• Bake stars in batches in middle of oven until golden and crisp, about 10 minutes (stars may curl). Immediately transfer stars carefully with a metal spatula to paper towels to drain and cool (stars will continue to crisp).
• Serve stars topped with crème fraîche and caviar.

CAVIAR SOUR CREAM DIP WITH POTATO CHIPS

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.

WOW! IS THAT CAVIAR?

Steps:

• Spread the onion out on a paper towel set over a plate and place in the refrigerator to dry out a bit, about 30 minutes. Spread the chopped egg out on a decorative serving plate or other shallow dish. Refrigerate this too.
• In a small bowl, stir together the cream cheese and sour cream. Remove the serving dish from the refrigerator, and sprinkle the onions over the eggs. Spoon the cream mixture over the onion layer, and carefully spread flat. Spread black caviar over one half of the top, and red caviar over the other half or if you are feeling creative, make a nice pattern. Cover with plastic wrap, and refrigerate for at least 3 hours before serving.

PEPPER-CUMIN COOKIES

Steps:

• Preheat the oven to 350 degrees. Put the flour, sugar, salt, lemon zest, cracked peppercorns and cumin in a food processor and pulse to combine. Add the butter and vanilla and pulse until mixture just forms a dough.
• Place the dough on a work surface and shape into 1-inch balls. Place them 2 inches apart on parchment-lined baking sheets and flatten each cookie with the palm of your hand. Bake until lightly browned, about 15 to 20 minutes, rotating the pans halfway through. Remove from the tray and place them on a rack to cool.

CAVIAR DIP

Steps:

• Cream the cream cheese until smooth in an electric mixer fitted with the paddle attachment, With the mixer on medium speed, add the sour cream, lemon juice, dill scallion, milk, salt and roe, With a rubber spatula, fold in three quarters of the salmon roe, Garnish with remaining roe and sprigs of fresh dill,.