Caviar and Potato Chips with Herby Crème Fraîche

For a four-serving party tray, mix the herb crème fraîche ahead and keep the chips, chilled caviar, and ice separate until serving. Each bite is a lightly salted potato chip topped with cool crème fraîche and buttery, nutty Ossetra caviar.

Crème fraîche forms the creamy base, while finely chopped dill, chives, and lemon juice give it an herby, lightly acidic edge. Use lightly salted, unflavoured potato chips so their crunch and salt support rather than compete with the caviar. The recipe uses 50g Ossetra caviar, though the source notes that other caviar varieties or salmon or trout roe can suit different budgets.

There is no cooking stage: the key cue is a thick, spoonable crème fraîche mixture that stays in a small dollop on each chip. Keep the caviar on ice in its tin or a non-metal bowl so it remains cold for serving. The usual problem is assembling too early, which softens the chips and loses their crisp scoop-like texture.

Set out the components as an assembly station for a Christmas gathering or small party, then build each bite immediately before eating. Any unassembled chips stay crunchy when kept apart from the crème fraîche. Serve extra dill and chives as garnish, and use a plastic or mother-of-pearl spoon for the caviar rather than metal.