This post is sponsored by Pearl Street Caviar, all thoughts are my own.
I grew up eating caviar thanks to my mom who introduced me to it at a young age and as I’ve grown older have had the pleasure of experiencing it in many different ways. From eating it with potato chips, scrambled eggs, on top of a baked potato (which was amazing at Kaviar Kaspia in Paris), to a quick simple pasta dish the possibilities to enjoy caviar are endless.
You may think caviar is extravagant and reserved for the 1% because the perception is that it’s hundreds of dollars (Beluga is one of the most expensive) but that’s not the case. There are some great options in the market that are as delicious and delicate thanks to Pearl Street Caviar, whose mission is to make quality, sustainably-sourced caviar accessible, healthy, and affordable. It’s a company that can be trusted in how it supplies its caviar and the price points are amazing, starting at $24. They offer three different types: Siberian Select, Ossetra, and Keluga. If you’re new to caviar I think you would really enjoy their PCS sampler duo that provides two types of caviar to sample with a bag of potato chips. Simple and delicious.
I wanted to share one of my go-to caviar recipes, Caviar with Tater Tots and Crème fraîche, which was inspired by a dish my husband and I enjoyed while Apre Skiing during one of our trips to Aspen. The crispiness of the tater tots with the saltiness of the caviar and balance of the Crème fraîche really compliment each other nicely.
Easy Caviar with Tater Tots and Crème fraîche Recipe
Easy Caviar with Tater Tots and Crème fraîche Recipe
Ingredients
- 1 30g Tin of Pearl Street Caviar I really liked the Ossetra for this, and the 30g size is perfect for two people
- 1 Bag of frozen tater tots I like to use the crowns because they allow the caviar to sit nicely, I use the brand Ore lda
- 1 Bunch of Chives You can cut them long bite size pieces or chop them into smaller pieces
- 1 Tub of Creme Fraiche This should be in your dairy or cheese aisle
- 6 Silver spoons For the platting of the appetizer
- 1 Small platter For displaying the spoons together
Instructions
- Preheat the oven to 400 degrees to cook the tater totes.
- I take the tater totes and lightly coat them with olive oil and a little salt. I find this step to give them more flavor when cooked.
- Cook the tater totes in the oven for about 10-12 minutes and check for crispness. You can flip them to get the other side crispy if you want a more crisp finish.
- Once the tater totes are finished carefully place each one on a spoon.
- Take the creme fraiche and place a small dollop on each tater tote.
- Add a few bite size pieces of fresh chives.
- Finish this off my placing a small scoop of caviar on top. Remember to use the mother of pearl spoon when handling the caviar.
Notes
I can’t leave you without mentioning one of my favorite quotes from a very famous movie: “You’re taking all the caviar? That caviar is a garnish!” Can you guess who said this? Kathleen Kelly to Joe Fox from You’ve Got Mail 🙂
I hope you enjoy this recipe and caviar as much as I do.
