From: Chef Ryan Whitman, Bjonda, Milwaukee.
Yield: 8 spoons.
CHIVE CREME FRAICHE:
2 1/8 cups creme fraiche
2 oz. olive oil
1 oz. fresh chives
as needed, salt and pepper
CHIVE OIL:
1 oz. fresh chives
10 oz. extra virgin olive oil
as needed, salt and pepper
CAVIAR:
1 oz. Beluga or Osetra
SPOON:
1 or 2 Idaho Potatoes, 50 ct., french
as needed for garnish, edible flowers
BEET POWDER:
2 lb. sliced beets
For chive creme fraiche: In a blender, combine all chive creme fresh ingredients until smooth. Season wtih salt and pepper to taste. If creme fraiche is not available, substitute 1 cup sour cream and 1/8 cup buttermilk.
For chive oil: Combine all chive oil ingredients in a bar blender. Season with salt and pepper to taste.
For spoon: Make a spoon template using a plastic container lid. Slice potato very thin. Lay potato under template and cut out with paring knife. Fry at 340°F until golden brown.
For beet powder: Dry sliced beets at 150°F for approximately 12 hours. Grind dried beets in a coffee grinder.
Presentation: Serve caviar chilled. Place two pedals from an edible flower on a plate. Top the potato spoon with chive creme fraiche and chilled caviar. Drizzle the plate with chive oil. Sprinkle with a line of beet powder.
Photo Credit: IDAHO POTATO COMMISSION
Recipe Provided by: Chef Ryan Whitman, Bjonda, Milwaukee.
