Fish and Chips-an Appetizer
This recipe for Fish and Chips-an Appetizer is an easy appetizer I designed for a dinner party… a simple salty potato crisp, topped with a lemony creme fraiche and a dollop of high-quality caviar. It is really quite a lovely mouthful of flavor.
Ingredients
- ⅔ cup creme fraiche
- 1 ½ teaspoons grated lemon peel
- 1 teaspoon fresh lemon juice
- 1 teaspoon chopped chives
- 2 ounces fine caviar American Sturgeon, Ostera, Sevruga, Beluga, or on the cheaper end, Pike.
- 12 ounces baked potato chips bagged or Homemade
Instructions
- Stir together the creme fraiche, zest, lemon juice, chives and a little salt to taste. Chill until ready to use.
- If serving immediately: put the creme fraiche on the chips, top with a dollop of caviar and serve. But don't let them sit or the chips will get soggy and you want them crisp.
- I generally put the chips on a plate, put the caviar in a little glass bowl set over ice, same with the creme fraiche, and let my guests make their own.
Notes
LindySez: Although you could have this, with chips already made, ready in 5 minutes, I like to make the Creme Fraiche at least a day in advance to allow the lemon zest to fully flavor the cream. If you don’t have creme fraiche, you could use sour cream, just add a bit more lemon juice, or a combination of sour cream and Greek-style yogurt.
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