Appetizers & Starters

Dutch caviar, fried pastry, smoked cream

A sophisticated harmony of textures and temperatures, featuring premium Dutch sturgeon caviar atop a warm, shatteringly crisp fried pastry base. The dish is finished with a cloud of cold-smoked crème fraîche for a deep, complex umami profile that lingers on the palate.

Prep

20m

Cook

15m

Serves

Calories

320kcal

Qty	Ingredient
50 grams 50 g	Dutch Sturgeon Caviar
0.85 cup 200 ml	Full-fat Crème Fraîche
0.5 tsp 2.5 ml	Liquid Smoke (Hickory or Oak)
1 sheet 250 g	Fresh Puff Pastry Sheet
2 cups 500 ml	Neutral Vegetable Oil (for frying)
1 tbsp 5 g	Fresh Chives
1 tsp 2 g	Lemon Zest
1 pinch 1 g	Flaky Sea Salt

2 Method

Step 1. In a small chilled bowl, combine the crème fraîche, liquid smoke, and lemon zest. Whisk until soft peaks form and the mixture is aerated. Transfer to a piping bag with a plain nozzle and refrigerate until needed.

Step 2. Lay the puff pastry sheet on a lightly floured surface. Using a 2-inch (5cm) circular cutter, cut out 12 to 16 rounds.

Step 3. Heat the vegetable oil in a heavy-bottomed saucepan or deep fryer to 350°F (180°C).

Step 4. Fry the pastry rounds in batches for 2-3 minutes, turning once, until they are puffed and deep golden brown. Remove with a slotted spoon and drain on paper towels.

Step 5. While the pastry is still warm, season very lightly with a pinch of flaky sea salt.

Step 6. To assemble, pipe a generous dollop of the chilled smoked cream onto the center of each warm fried pastry round.

Step 7. Use a non-metallic spoon (mother of pearl or plastic) to place a small quenelle of Dutch caviar on top of the cream.

Step 8. Garnish with finely minced chives and serve immediately while the pastry is still warm and the caviar is cold.

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Use a mother-of-pearl spoon for the caviar to avoid metallic oxidation that alters the flavor.
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Ensure the oil is at the correct temperature; if it's too cool, the pastry will be greasy rather than crisp.
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If you have a smoking gun, smoke the crème fraîche in a covered bowl for 5 minutes instead of using liquid smoke for a more nuanced flavor.
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The contrast between the warm pastry and cold caviar is essential for the sensory experience.

? FAQ

What is Dutch caviar exactly?

Dutch caviar refers to high-quality sturgeon roe farmed in the Netherlands, known for its sustainable production and clean, buttery flavor profile.

Can I make the fried pastry in advance?

The pastry is best served fresh and warm. However, you can fry them up to 2 hours ahead and briefly re-crisp them in a 350°F oven for 2 minutes before serving.

Can I substitute sour cream for crème fraîche?

Yes, but crème fraîche is preferred for its higher fat content and stability when whipped with the smoke infusion.

What should I serve this with?

A dry Champagne or a crisp Dutch gin (Genever) pairs beautifully with the saltiness of the caviar and the richness of the fried pastry.

Contrast

Dutch caviar, fried pastry, smoked cream

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

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