Caviar & Idaho® Potato Spoon


  • Chive Créme Fraiche
  • 2 1/8 cups Créme Fraiche
  • 2 ounces olive oil
  • 1 ounce fresh chives
  • salt and pepper

    Chive Oil
  • 1 ounce fresh chives
  • 10 ounces extra virgin olive oil
  • salt and pepper

  • 1 ounce Beluga or Osetra

  • 1 or 2 Idaho ®potato (50 ct)
  • French
  • Beet Powder
  • 2# Sliced Beets


Chive Créme Fraiche
  1. 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 cups sour cream and 1/8 cup buttermilk.
Chive Oil
  1. Combine all ingredients in a bar blender. Season with salt and pepper to taste.
  1. Served Chilled.
  1. 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
  1. Dry in an oven at 150 degrees for approximately 12 hours. Then grind in a coffee grinder.
Presentation Place two pedals 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!!
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Yield: 8 Spoons

Ryan Whitman
Gracious Catering
Milwaukee, WI

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