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Father’s Day Indulgence: Caviar and Potato Canapés

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Renowned chef Jacques Pépin and his daughter Claudine wowed attendees of the Aspen Food & Wine Classic this weekend by preparing five caviar dishes in 50 minutes. One of the easiest recipes, caviar and potato canapés, would make for a perfect Father’s Day mini-splurge.

To prepare, take cooked and skinned red potatoes, cut into 3/8-inch slices, and spread each with a spoonful of crème fraiche. Then, top a third of the slices with rose-colored salmon caviar, a third with golden-hued whitefish caviar, and a third with shiny black paddlefish caviar. Arrange on a white rectangular platter, and sprinkle with minced chives. The multicolored caviar sparkles like jewels, and when served with chilled Brut Rosé Champagne, is guaranteed to impress.

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Tip: Try domestic caviar, such as the sustainable variety produced by California Caviar. It’s much less expensive than its Russian counterpart.

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