This, for me, is the perfect bite... crispy potato with creamy crème fraîche and salty roe. I mean what's not to love?!

Subscribe to Sweet Paul


Serves 4

You will need:

1 large russet potato

2 tablespoons butter

1 cup Vermont Creamery Crème Fraîche

1/2 cup salmon roe(1 jar)

fresh dill for garnish

  1. Start by thinly slicing the potato.Keep the peel on.
  2. Heat the butter in a pan and fry the potatoes on both sides until golden and crispy. Place them on a piece of paper towels to soak up any excess butter.
  3. .Place the potato slices on a tray and top with a dollop of crème fraîche, some salmon roe and fresh dill.
  4. Enjoy!


If you don't like salmon roe you can use caviar, tuna, or even a slice of grilled steak.

Photography by Paul "Sweet Paul" Lowe

Made it? Tell us about it–