Caviar Appetizers: Crisp Potato Galettes Crème Fraîche

Instructions:

1. Grate the peeled potatoes coarsely. Immediately rinse the grated potato under cold water until the water runs clear to remove excess starch.
2. Gather the grated potato into a clean kitchen towel or muslin cloth. Twist the cloth tightly to extract as much liquid as possible; the potatoes must be bone-dry.
3. Transfer the dried potato to a mixing bowl. Add the egg yolk, ½ tsp of salt, and pepper. Mix thoroughly until just combined, then form the mixture into small, flat rounds (about 2 inches wide).
4. Heat 2 Tbsp of butter and 1 Tbsp of vegetable oil in a frying pan over medium heat.
5. Working in batches, place 3–4 galettes in the hot fat and flatten them slightly. Fry for 3–4 minutes per side until deeply golden brown and crisp.
6. Remove the galettes and place them on a wire rack lined with paper towels to drain excess fat. Immediately sprinkle the hot galettes lightly with the remaining ½ tsp of salt.
7. Prepare the cold service setup: Place the jar or tin of Caviar directly on a small bowl of ice to keep it perfectly chilled. Arrange the chilled crème fraîche and garnishes (chives and shallots) in separate serving bowls.
8. Assemble by arranging the potato galettes on a platter. Top each galette with a small spoonful (about 1 tsp) of chilled crème fraîche.
9. Using a Mother-of-Pearl or ceramic spoon, carefully place a small mound of premium Caviar (about ½ tsp) on top of the crème fraîche. Garnish with a tiny pinch of snipped chives and serve immediately alongside the lemon wedges.