Slice pork roll into 1⁄4-inch thick slices. Using a 1-inch round cutter, cut rounds out of each slice. Heat a 12-inch nonstick skillet over medium-high and, working in batches, cook the rounds, flipping once, until golden, about 3 minutes. Set aside to cool.
Meanwhile, finely dice the potato. Heat the canola oil in a medium saucepan over medium-high until a deep-fry thermometer reads 350°. Add the potatoes and cook, stirring, until golden, about 2 minutes. Strain over a fine mesh sieve into a saucepan or a heat-proof glass bowl. Transfer potatoes to a paper towel-lined baking sheet and toss with salt.
To serve, spread each pork roll round with about 1⁄4 teaspoon of crème fraîche. Top with caviar and crispy potatoes and garnish with a chive.
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