Photo: Aya Brackett; Styling: Emma Star Jensen
YieldsMakes about 30Total Time1 hr
Potato chips and bubbly are a stealth match; caramelized onions pull out the toastiness in the wine; the tang of the cream works with the wine's acidity; and the salmon roe adds brininess (and the right color).

TIP: Set out the components and let guests build their own stacks.

How to Make It

Step 1
1

Whisk horseradish into crème fraîche and add salt to taste. Chill at least 1 hour.

Step 2
2

Heat oil in a large frying pan over medium-high heat. Add onion and cook, stirring often, until golden brown, 8 to 10 minutes. Add salt and pepper to taste. Let cool.

Step 3
3

Mound a spoonful of onion on each chip; top with a dollop of horseradish crème fraîche and some salmon roe. Serve immediately (see tip above).

Step 4
4

Note: Nutritional analysis is per chip.

Ingredients

 1 tablespoon prepared horseradish
 1/2 cup crème fraîche
  Kosher salt
 1 tablespoon olive oil
 1 large sweet onion, chopped
  Pepper
  About 30 thick-cut potato chips (as flat as possible), such as Lay's Simply Sea Salted Thick-Cut Potato Chips
 2 ounces salmon roe

Directions

Step 1
1

Whisk horseradish into crème fraîche and add salt to taste. Chill at least 1 hour.

Step 2
2

Heat oil in a large frying pan over medium-high heat. Add onion and cook, stirring often, until golden brown, 8 to 10 minutes. Add salt and pepper to taste. Let cool.

Step 3
3

Mound a spoonful of onion on each chip; top with a dollop of horseradish crème fraîche and some salmon roe. Serve immediately (see tip above).

Step 4
4

Note: Nutritional analysis is per chip.

Onion and Caviar Chips with Spicy Crème Fraîche

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