This simple chip with crème fraîche and caviar is so simple, but deliciously elegant! Pairs wonderfully with our Reserve Sauvignon Blanc.
3 russet potatoes
1/2 cup crème fraîche
1 oz salmon caviar
1 bunch chives
1 tsp Round Pond Estate Meyer Lemon Olive Oil
Begin by squaring off the potatoes, then cut them into 8 equal sized pieces. If you have a small home fryer, you can fry them at 325* for 3 minutes, remove from the oil and then allow to cool. If you do not have a fryer, you can use a large pot and frying thermometer.
When you are ready to serve the appetizer, fry the potatoes again at 375* until golden brown and crispy. Allow to cool for a few minutes, then top with a dollop of crème fraîche, a small spoonful of salmon caviar and a drizzle of Meyer Lemon Olive Oil. Finish with a few chive sticks and enjoy!