About the recipe
This recipe is a great classic of tasting gastronomy. It showcases caviar without masking it, thanks to a simple, warm and perfectly balanced base. The softness of the potato, the richness of the crème fraîche and the noble salinity of the caviar create a refined harmony — ideal as a starter or as elegant bites for a premium aperitif.
Ingredients
800g new potatoes (small, regular in size)
120g good quality thick crème fraîche
40 to 50g caviar (Baerii or Osciètre ideally)
Fleur de sel
White pepper (optional)
Unsalted butter (optional, for serving)
Préparation
1. Cooking the potatoes
Wash the potatoes thoroughly without peeling them.
Cook in a large pot of cold salted water.
Bring to the boil then cook for 20 to 25 minutes, until tender but still firm.
Drain and leave to cool for a few minutes.
2. Preparing the base
Cut the potatoes in half lengthways.
If desired, place a small knob of butter on each half while still warm for extra richness.
Season very lightly with fleur de sel.
3. Plating
Place a spoonful of thick crème fraîche on each potato half.
Just before serving, add a quenelle of caviar on top of the crème fraîche.
Do not pepper the caviar directly; white pepper may be added to the potato only if desired.
Tasting tips
Remove the caviar from the refrigerator 5 to 10 minutes before serving.
Use a mother-of-pearl spoon.
Serve immediately, warm, to preserve the contrast of textures.
The caviar used in this recipe can be ordered and delivered to your door, ready to be incorporated into your culinary ideas, whether simple or more creative.