This is a high-low recipe of the -highest order, pairing luxurious caviar with the lowly (yet perfect) potato chip. It’s a -variation on a recipe Ludo -Lefebvre sometimes prepares with home-cured salmon roe and bing cherries. At our dinner party he topped the dish with baby strawberries, but it’s fantastic without them as well.
POTATO CHIPS WITH SMOKED CRÈME FRAÎCHE AND CAVIAR
(makes six appetizer portions)
- 1 large Kennebec potato
- 1 gal. canola oil
- 2 c. crème fraîche
- 1½ c. heavy cream
- 3 tbsp. smoked oil (see recipe below)
- 2 oz. caviar
Peel potato. Using a meat slicer or mandoline, slice potato on the thinnest setting. Put slices in cold water and place on towel to dry. Heat canola oil to 275 degrees in a large heavy pot. Fry chips in oil until crispy but still light in color. Dry on paper towels and season with salt to taste. Combine crème fraîche and heavy cream in mixer. Whip with whip attachment on medium until light and airy. Add smoked oil and season with salt to taste. Place one teaspoon crème fraîche in center of potato chip and top with one teaspoon caviar.
- 1 c. cooled hardwood charcoal embers
- 2 c. grapeseed oil
Twenty-four hours before dinner, place cooled embers and grapeseed oil in a metal container. Cover with aluminum foil and let sit overnight. Strain oil through a fine-mesh sieve and reserve.