Who doesn’t love a bit of edible luxury. Better yet, who doesn’t love having less dishes to wash at the end of a meal. With Chef Ryan Whitman’s Caviar and Idaho Potato Spoon recipe, your guests will not only be impressed that you brought out the caviar for them, but you will be sure to receive accolades and high praise for your artistic and savory creativity. This dish will make the perfect first course for a memorable first impression.
CAVIAR & IDAHO® POTATO SPOON RECIPE
Yield: 8 Spoons
- 2 1/8 cup Créme Fraiche
- 2 oz Olive Oil
- 1 oz Fresh Chives
- Salt and Pepper
- 1 oz Fresh chives
- 10 oz Extra Virgin Olive Oil
- Salt and Pepper
- 1 oz Beluga or Osetra
- 1 or 2 Idaho potato 50 ct
- 2 Sliced Beets
Chive Créme Fraiche
- Chive Créme Fraiche: In blender combine all ingredients until smooth. Season with salt and pepper to taste. If your local grocer does not provide crème fraiche, you can substitute with 1 cup sour cream and 1/8 cup buttermilk.
- Chive Oil: Combine all ingredients in a bar blender. Season with salt and pepper to taste.
- Caviar: Serve Chilled.
- Spoon: Make a spoon template using a plastic container lid. Slice potato very thin. Lay potato under template and cut out with a paring knife. Fry at 340 degrees until golden brown
- Beet Powder: Dry in an oven at 150 degrees for approximately 12 hours. Then grind in a coffee grinder.
- Presentation: Place two petals from an edible flower on a plate. Adorn the potato spoon with chive créme fraiche and chilled caviar. Drizzle the plate with chive oil. Sprinkle with a line of beet powder. VOILA!!
Recipe courtesy of Chef Ryan Whitman, Gracious Catering
Photo courtesy of ©Idaho Potato Commission
For More Information on the Idaho Potato Company, visit HERE