Recipe by Amanda Haas, culinary director of Williams-Sonoma and author of The Anti-Inflammation Cookbook (Chronicle Books, 2016). Amanda especially likes California-raised Tsar Nicoulai Caviar. It's a splurge, but she makes room in her party budget for it by preparing some inexpensive dishes like vegetable crudités.
Sweet-potato chips (such as Terra) or Red Bliss potato chips
Black malossol caviar
Chopped fresh chives
How to Make It
Arrange sweet-potato chips or potato chips on a platter. Spoon 1 tsp. or so crème fraîche on each, top with 1/2 tsp. or so black malossol caviar, and sprinkle with chopped fresh chives.
Note: Nutritional analysis is per chip.
The Anti-Inflammation Cookbook (Chronicle Books, 2016)
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.