Onion and Caviar Chips with Spicy Crème Fraîche
Photo: Aya Brackett; Styling: Emma Star Jensen
Potato chips and bubbly are a stealth match; caramelized onions pull out the toastiness in the wine; the tang of the cream works with the wine's acidity; and the salmon roe adds brininess (and the right color).
TIP: Set out the components and let guests build their own stacks.
How to Make It
Step 1
1
Whisk horseradish into crème fraîche and add salt to taste. Chill at least 1 hour.
Step 2
2
Heat oil in a large frying pan over medium-high heat. Add onion and cook, stirring often, until golden brown, 8 to 10 minutes. Add salt and pepper to taste. Let cool.
Step 3
3
Mound a spoonful of onion on each chip; top with a dollop of horseradish crème fraîche and some salmon roe. Serve immediately (see tip above).
Step 4
4
Note: Nutritional analysis is per chip.
Ingredients
1 tablespoon prepared horseradish
1/2 cup crème fraîche
Kosher salt
1 tablespoon olive oil
1 large sweet onion, chopped
Pepper
About 30 thick-cut potato chips (as flat as possible), such as Lay's Simply Sea Salted Thick-Cut Potato Chips
2 ounces salmon roe
Directions
Step 1
1
Whisk horseradish into crème fraîche and add salt to taste. Chill at least 1 hour.
Step 2
2
Heat oil in a large frying pan over medium-high heat. Add onion and cook, stirring often, until golden brown, 8 to 10 minutes. Add salt and pepper to taste. Let cool.
Step 3
3
Mound a spoonful of onion on each chip; top with a dollop of horseradish crème fraîche and some salmon roe. Serve immediately (see tip above).
Step 4
4
Note: Nutritional analysis is per chip.
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