Name: Cauliflower Purée and Caviar on Cloverleaf Potato Chips
Yield: Makes about 60 hors d'oeuvres
Ingredients: 4 large russet (baking) potatoes (2 pounds total); 1/2 stick (1/4 cup) unsalted butter, melted; 2 cups chopped cauliflower; 1/3 cup sour cream; 1/4 teaspoon salt; 2 tablespoons finely chopped fresh chives (optional); 150 grams caviar (5 ounces; preferably osetra), chilled; Garnish: fresh chives; a Japanese Benriner or other adjustable-blade slicer; a 1 1/2- to 2-inch cloverleaf or other small decoratively shaped cookie cutter

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Cauliflower Purée and Caviar on Cloverleaf Potato ChipsRob Fiocca

Though the chips and purée can be served at room temperature, the caviar should be chilled, so assemble these hors d'oeuvres in batches as platters need replenishing.

Cooks' notes:

·Chips can be made 2 days ahead and kept in an airtight container at room temperature. Recrisp in a 350°F oven 5 minutes.
·Cauliflower purée (without chives) can be made 1 day ahead and chilled, covered. Bring to room temperature and stir in chives before serving.

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