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Osetra Caviar | Potato Mouselline





  • Osetra caviar (approximately 8, 1/2 tsp. servings per ounce)

  • 1 lb. fingerling potatoes

  • 1 cup heavy cream

  • 8 oz. butter

  • 3 oz. extra virgin olive oil

  • 1 oz. Micro chives

  • Salt & pepper to taste



  • Cook potatoes in boiling salted water. While still hot, peel potatoes and reserve.

  • In a saucepan, bring heavy cream and butter to a boil.

  • Purée warm potatoes, then reserve in a mixing bowl. Slowly add cream, butter, and olive oil gently folding into mixture until consistency is soft.

  •  Season with salt & pepper.



  • Place dollop of potato mousseline in a small cup.

  • Top with a small spoonful of caviar.

  • Garnish with micro chives.




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