HI-LO CAVIAR
Chicharonnes & Creme Fraiche get a glow-up. A twist on chips & caviar – just a pinch more indulgent.
Prep Time: 5 minutes
Servings:
100g (4 people)
250g (8 people)
Ingredients:
- 100g or 250g of Original Tin caviar
- Bag of Epic Himalayan Pink Salt Pork Rinds
- Crème fraiche
- Mother of Pearl spoon for the caviar
- Small spoon for the crème fraiche
Directions:
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Put OT caviar in a shallow bowl* with ice and place on a serving plate. Spoon Crème fraiche into a small ramekin. Arrange pork rinds on a serving plate.
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Dip pork rind in the crème fraiche and top with Original Tin caviar. Indulge!
*Tips:
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Limit ice in the bowl as the tin may sink into the water as the ice melts. Water will degrade the caviar. Also, sprinkle chopped chives or shallot on top of crème fraiche, if desired