Caviar Nachos “THE FIRST TIME I MADE NACHOS with CAVIAR and CRÈME FRAÎCHE, THERE WAS QUITE a BIT of ALCOHOL INVOLVED

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caviar nachos “THE FIRST TIME I MADE NACHOS WITH CAVIAR AND CRÈME FRAÎCHE, THERE WAS QUITE A BIT OF ALCOHOL INVOLVED. Though Daniel Holzman is known for the humble meatball, the chef and co-owner of New York’s The Meatball Shop has a thing for caviar. On nachos. “I first made BUT I’VE TRIED IT SINCE—SOBER—AND IT’S ACTUALLY A GREAT COMBINATION.” nachos with caviar and crème fraîche after an event that left me with a ton of trout roe,” he explains. “I learned that tortilla chips are near perfect for caviar service, lending a crispy character seldom found in the more traditional blini, potatoes or seafood. I must admit, there was quite a bit of alcohol involved. Since then, I’ve paired caviar dip with tortilla chips at a few dinner parties. So it wasn’t just the alcohol—this is actually a great combination.” ingredients directions Makes 4 servings Soak the onion in water for 10 minutes, then drain and set aside. ½ small red onion (or ¼ large), finely chopped Separate the egg yolk from the egg white. Pass each part through a fine-mesh sieve (use a 1 hardboiled egg rubber spatula to help press the egg through the sieve). 18 thin tortilla chips 1 cup crème fraîche or sour cream Arrange the chips in a single layer on a serving platter. Spoon a dollop of crème fraîche on 4 ounces trout roe top of each chip, followed by small spoonfuls of the trout roe and caviar. Sprinkle the onion, 2 ounces hackleback caviar (or your egg and scallions over the chips and serve immediately. favorite caviar) 2 scallions, thinly sliced 54.

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