Caviar Potato Chips and Lemon Cream

When I was catering professionally, many moons ago, I made this with very small red skin potatoes which had been boiled with their skins on, cooled and the centers scooped out with a melon baller, to receive the creme fraiche and salmon cavier. A tiny slice off the bottom of each potato helped them stand up and not tip over. More filling than potato chips, not fried like potato panckes.

When I was catering professionally, I often made this but with homemade petites potato pancakes. Don't cheat with cooked potatoes but grate your own into a bowl cold water.. Roll in towel to dry exceptionally well. Then in a medium hot frypan covered with clarified butter, sautée till done throughout and very crispy. Remove from pan onto paper toweling, add topping and serve immediately.

We liked it very much, but think we'd like it more with lower-salt chips. Also, I sprinkled chopped chives and chive blossoms over the platter. Very pretty and tasty.