Cauliflower Purée and Caviar on Cloverleaf Potato Chips

Cauliflower Purée and Caviar on Cloverleaf Potato Chips
Photo by Rob Fiocca

Ingredients

  • ¼ teaspoon salt
  • fresh chives
  • 4 tablespoons unsalted butter
  • 4 large russet (baking) potatoes
  • 2 tablespoons fresh chives
  • 2 cups cauliflower
  • 1/3 cup sour cream
  • + 3 more ingredients
    • 1 Japanese Benriner or other adjustable-blade slicer
    • 150 grams caviar (preferably osetra)
    • 1 1 1/2- to 2-inch cloverleaf or other small decoratively shaped cookie cutter

Preheat oven to 375°F. Peel potatoes and transfer to a bowl of cold water. Cut 2 potatoes lengthwise into 1/8- to 1/16-inch-thick slices with slicer, then stack slices in piles of 6. Cut out as many cloverleafs as possible from each stack, pressing cutter through stacks, and toss with half of mel...

View full recipe at Epicurious

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