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Donal Skehan
Potato Chips, Trout Roe, Creme Fraiche & Dill & Chives | DonalSkehan.com
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Potato Chips, Trout Roe, Creme Fraiche & Dill & Chives

March 03

A slightly kitsch and retro platter best enjoyed with a glass of bubbly. Use caviar if you are feeling extra bougie and I sometimes add very finely chopped red onion for extra bite.

  • serves Serves 2
  • time 10 mins

Method

  1. 1. Whisk together the creme fraiche, lemon zest and half the herbs. Season with the salt & pepper.
  2. 2. Arrange the potato crisps across a large serving plate.
  3. 3. Dot the creme fraiche & herb mix over the whole platter.
  4. 4. Garnish with dollops of the trout caviar and sprinkle over the remaining herbs.

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Ingredients

200g creme fraiche

Zest of 1 lemon 

A small handful of dill, fronds picked

A small handful of chives, finely chopped

1 large bag thick potato crisps

1 jar goatsbridge trout caviar

Sea salt and freshly ground black pepper