Homemade Purple Potato Chips with Horseradish Cream & Beluga Caviar

Ingredients

• 20 g purple potato

• 5 ml olive oil

• 2 g salt

For horseradish cream

• 10 g Elle & Vire cream (whipped)

• 2 g Dijon mustard

• 3 g grated horseradish

• sea salt • black pepper

For garnish

• 3 g Beluga caviar • mustard cress

Method

Pre-heat the oven to 200° C.

Thinly slice the purple potatoes. Place cut potato slices in a large bowl.

Coat the potatoes with olive oil and salt by tossing them. Arrange slices on a single large-rimmed baking sheet and bake for 15 minutes. Remove from the oven and let it cool.

In a small bowl, mix together whipped cream, horseradish and Dijon mustard. Add salt and pepper to taste.

Pipe the horseradish cream onto the chip and top it up with Beluga caviar. Garnish with mustard cress.