Mini Potato Pavés with Beluga Caviar

Bake a compressed potato stack, cut it into ten small pavés and crisp the cut faces before adding 6g of crème fraîche and 2g of Beluga Reserve Caviar to each. One 20g tin covers the ten canapés exactly.

Ingredients and purchase quantities

• Yield: 10 mini pavés
• Serves: 5 at 2 pieces each
• Caviar: 2g per pavé

Equipment

• 18cm × 12cm baking tin, parchment and foil
• Mandoline with hand guard
• Mixing bowl and pastry brush
• Second tin or flat weight for pressing
• Sharp knife, frying pan and digital scale

Layer, press and crisp

1. Prepare the tin. Heat the oven to 180°C, or 160°C fan. Line the base and sides with parchment.
2. Slice consistently. Use the mandoline guard to cut the peeled potatoes into thin, even sheets. Toss them with the cream and melted butter.
3. Build a tight stack. Layer the slices flat, pressing out large gaps. Cover with parchment and foil, then bake until a knife passes through the full depth without resistance.
4. Compress and cool safely. Remove the insulating foil and divide the cooked slab into two smaller sections on clean shallow trays. Press each with a clean flat weight. Cool promptly and refrigerate within one to two hours, following official chilling guidance. Keep refrigerated until fully cold and firm.
5. Cut ten equal blocks. Trim uneven edges from the cold sections and divide each into five similar blocks, giving ten pavés in total.
6. Crisp and finish. Brown the cut faces in 20ml oil and reheat the potato until steaming hot throughout. Reheat the base only once, following Food Standards Agency cooking guidance. Put the pieces on a tray, allow active heat to settle, then add 6g crème fraîche, 2g Beluga Reserve and chives to each.

Cutting ten portions

The 500g potato amount is the peeled input, not a promised cooked weight. Baking and trimming change the mass. Divide the usable cold slab into ten similar blocks and allocate the toppings by count: 6g cream and 2g caviar to each. Keep the pieces small enough to heat evenly; trim irregular edges rather than promising a fixed finished gram weight.

Pavé troubleshooting

• Layers slide apart: slice more evenly, press gaps out during assembly and chill under a flat weight before cutting.
• The centre remains firm: return the covered slab to the oven before cooling; crisping cannot correct undercooked layers.
• The cut face tears: use a cold slab and a sharp knife cleaned between cuts.
• The topping melts: let vigorous heat settle and add chilled cream and caviar only on the serving tray.

Allergens and process boundary

Fish and milk are present. Check the exact caviar, dairy and other ingredient labels. Cool and refrigerate the cooked base promptly as described above, then reheat only once until steaming hot throughout before final topping. Keep the caviar and crème fraîche chilled until final service, and do not assign a leftover life to assembled pavés.

Pack and serving check

Ten pieces × 2g caviar uses one 20g Beluga Reserve tin. Ten × 6g cream uses 60g from a 170g pot. At the 12 October 2026 catalogue check, those available packs were £80 and £6 respectively, or £86 together before the potato ingredients and checkout charges. This uses Beluga Reserve, not the separate XXL product whose 20g variant was unavailable.

The caviar stays refrigerated while the potato base is prepared and reheated. Add it only after the active heat has settled, and serve the assembled pieces promptly.