Food ThoughtsPublished on November 8, 2010

  • Caviar Kettle Chips. (Photo by Mark Holleron)

Caviar: non-fertilized sturgeon roe (eggs) that are processed and salted. Roe can be fresh or pasteurized with quality being judged on flavour, size, consistency and colour.

The name caviar may also be used by a variety of less expensive products, substitutes and imitations of caviar such as salmon roe sometimes called red caviar. The beautiful red bulbs are gorgeous mixed alongside the traditional caviar and add a festive glam to any appetizer. Over the holidays, dress up a simple appetizer with a Caviar Combo . . . take it to the haute with just a dash of roe. CAVIAR KETTLE CHIPS INGREDIENTS: 4 small yellow-fleshed potatoes, sliced into 1/8 inch thick pieces (should yield approximately 24 slices), pat dry 1 tbsp (15 ml) olive oil Sea salt & freshly ground pepper, to taste 1/2 cup (125 ml) cream cheese, softened 1 tbsp (15 m) each: finely chopped fresh dill, chopped chives and fresh lemon juice 1/4 cup (50 ml) chopped smoked salmon 2 tbsp (30 ml) caviar of your choice 24 pieces red caviar (salmon roe) PREPARATION: 1. Preheat oven to 475įF. In small bowl, toss potato slices with olive oil; spread on parchment-lined baking tray; season with salt and pepper to taste. Bake for 15-20 minutes or until golden and crisp around the edges. 2. In medium bowl, mix cream cheese, dill, chives and lemon juice. Gently fold in smoked salmon. (Cover and refrigerate up to one day.)  3. Assemble: On large platter, place 24 baked potato rounds or kettle chips; top with a dollop of cream cheese mixture; 4. Place 1/8 tsp caviar and 1 red caviar (salmon roe) on each appetizer. Top with a tiny sprig of fresh dill or chopped chives.Serve immediately.  SHOPPING TIP: When buying caviar, seek out a reputable company and do not be tempted by a deal. Always check the best-before-date. storage tip: Upon opening, the caviar should not have a strong fish smell and should not be too salty. There may be a bit of oily liquid. Keep cold or refrigerated and use within 24 hours of opening. SERVING TIP: Serve additional caviar straight from the jar set on a bed of ice with a mother-of-pearl spoon.

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