Name: "Fish and Chips"
Cook time: 45 min
Total time: 1 hr
Yield: Makes 80 hors d'oeuvres
Ingredients: 2/3 cup crème fraîche (5 oz); 1 1/2 teaspoons finely grated fresh lemon zest, or to taste; 1 teaspoon finely chopped fresh chives; 1/4 cup olive oil; 4 large russet (baking) potatoes; 6 oz caviar (preferably osetra); Mandoline or other manual slicer; 1 1/2- to 2-inch star cutter

"Fish and Chips"Romulo Yanes

Cooks' notes:

• Crème fraîche topping may be made 2 days ahead and chilled, covered.
• Stars may be made 2 days ahead and kept, between paper towels, in an airtight container at room temperature.

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