Daniel Boulud's Caviar with Potatoes and Crème Fraiche

NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.

NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.

INGREDIENTS:

Serves 2

  • Salt (for cooking the potatoes)
  • 12 small German Butterball or Yukon Gold potatoes, washed
  • 3 ½ t0 7 oz golden osetra or sevruga caviar
  • ½ cup organic crème fraiche
  • 1 lemon, sliced into quarters
  • 1 tbsp finely minced chives

DIRECTIONS:

  • Bring enough salted water to cover the potatoes to a boil in a medium saucepan.  Add the potatoes and cook until tender, about 8 to 10 minutes.  Drain the potatoes and cut each one in half.  Line an elegant basket or bowl with a linen napkin.  Place the cooked potatoes inside the napkin to keep them warm.
  • Place the caviar tin over crushed ice and serve with crème fraiche, lemon, and chives on the side.  Provide mother-of-pearl spoons to serve the caviar.  Allow guests to enjoy the sensual experience of assembling their own hors d’oeuvre of potatoes, caviar, and crème fraiche.
Melanie Dunea