A former personal chef client of mine told me she’d had potato chips with sour cream and caviar at a friend’s party. Intrigued, we tried it:
We loved it. So we decided to round out our hors d’oeuvre trio with some version of them, looking for another more modern take on an old-school hors d’oeuvre (like the oyster stew and the shrimp). Excited at the prospect of having one dish that required neither space nor cooking time, we tinkered a little more, and settled on deep-fried, thinly waffle-cut beet chips with meyer lemon creme fraiche and a colorful trio of American caviars donated by Browne Trading Company in Portland, ME. Photos from the real thing forthcoming, I hope.
The recipe is pretty self-explanatory: find good crunchy things, like killer potato chips or veggie chips. Dabble or pipe a little sour cream or creme fraiche onto the chip, and top with caviar – smoked trout or smoked salmon would also be delicious, and perhaps more widely appealing.
Now that’s a nice chip with dip.