dropping the ball

Who thought we would be back here to ring in the new year? With holidays and flights cancelled and tempers rising, it might just be time to whip up a teeny indulgence for one or two. 

This recipe from Melissa Clark is the bomb. A fresh sour cream and onion dip decadently dressed with fresh salmon roe, served up with crunchy potato chips. Every bite a guarantee to transport you out of your covid funk. 

Salmon roe is colorful, flavorful and pretty economical caviar. It’s available in many markets near the smoked salmon. It lasts in the frig unopened for months. Making this an impressive appetizer that literally comes together in five minutes. If you can plan a little ahead the dip is best if it is made a day in advance so all of the flavors can completely meld. Be sure to top with the roe right before serving to keep the presentation pristine.

For the sour cream dip with salmon roe combine a half cup sour cream, a tablespoon thinly sliced scallions and two teaspoons chopped fresh chives.

Season with a pinch of kosher salt and a few grinds of pepper, take care not to oversalt as the salmon roe and potato chips are salty.

Spoon into a small decorative bowl. Let sit at room temperature for at least 10 minutes so the flavors can meld, or better yet cover and chill for up to 24 hours.

Top with a generous heap of salmon roe. Place on a plate and serve with thin crispy potato chips.

Perfect with a glass of bubbly to toast what must surely be a better year to come.