Ball of Yarn

Crème Fraiche Heavy (35%) Cream 125 g Buttermilk 25 g Plain Yogurt 25 g

Ball of Yarn

Yukon Gold Potato 1 large, peeled and rinsed

Canola Oil 1 kg, for deep-frying Salt

2 LINE a strainer with linen towels and rest it over a large bowl. Pour mixture into the lined strainer. Place another linen towel on top, then place a heavy item such as a pot of water over top, to press the yogurt. Store in an airtight container for up to 1 week.

3 USING a turner slicer, slice potato to create long ribbons. Starting with one strand,

Assembly

Crème Fraîche (see above) 8 g

Fresh Chives finely chopped, 3 pinches

Caviar 50 g (we prefer Acadian Sturgeon and Caviar) 1 COMBINE all ingredients in a small bowl. Cover and set aside at room temperature for 12 hours. wind the long potato strand around itself, alternating directions, until it's the size of a golf ball. Repeat to make 3 more balls.

4 IN a deep fryer or deep saucepan, heat oil to 135°C (275°F). Using heatproof kitchen tweezers, carefully lower a potato ball into the oil and deep-fry for 1 minute or until golden and crispy. Transfer potato to a plate lined with paper towels to drain and immediately season lightly with salt. Repeat with remaining balls.

5 LINE a dehydrator with paper towels, add potato balls, and dry at 60°C (140°F) for 2 hours. 6 LAY a potato ball, the flattest side down, on each of 4 small plates. Dot the top of each potato ball with crème fraîche and sprinkle with chives. Top with caviar and serve.