Hyggefisk Purple Chips
Slice potato paper-thin on a mandolin. Dissolve salt in the hot water; add potato. Soak until water cools completely, about 20 minutes. Heat oil in large heavy-bottom pot until 350 F (180 C) on an instant-read thermometer. Drain potato slices; pat dry. Fry in batches until crispy but still purple, about 1 minute. Transfer to a paper-towel-lined plate. When cool, top each with 1/4 teaspoon crème fraiche and 1/4 teaspoon Hyggefisk black caviar. Serve immediately.
● 1 medium purple potato
● 1 tablespoon salt
● 2 cups hot water
● Vegetable oil for deep-frying
● 3 tablespoons plant based crème fraiche
●• 3 tablespoon Hyggefisk black caviar