• 1/2 cup crème fraîche
• juice of 1/4 fresh lemon
• 1 heaping teaspoon chopped fresh chives, or 3 turns freshly ground white pepper
• 2 medium russet potatoes
• 1/2 cup peanut oil
• 4 ounces California caviar (or more or less to taste or to fit your budget)

Mix together the crème fraîche, lemon juice and chives or pepper in a small bowl. Let rest for 1 to 2 hours at room temperature to allow crème fraîche to thicken.

Scrub the potatoes - they needn't be peeled - and grate them on the coarsest side of your cheese grater. Form the shredded potatoes into 4 patties - loosely, don't press them - about 1/2" thick, the size of a homemade hamburger. Prepare right away, as shredded potatoes will blacken.

Heat 1/8" peanut oil in a sauté pan over moderate heat so that a test shred of potato sizzles. Using a spatula, carefully place the 4 patties in the hot oil and fry them - never using more than a moderate flame - until they are golden brown on both sides. It should take 2 to 21/2 minutes per side. Remove the patties and blot any excess oil on a paper towel.

Top each potato patty with the crème fraîche and caviar, and serve immediately.

Serves 4

Courtesy of The Wine News