Potatoes w/ Caviar & Creme Fraiche
Recently, I catered a small cocktail party.
I had to come up with 7 different hors d'oevres for 12 people.
I like to make things ahead that don't need immediate baking or frying.
I found these beautiful little yukon gold potatoes and wanted to make something with them. They were bite size and so cute!
This appetizer turned out beautifully.
I usually would use salmon roe instead of caviar as the topping, but couldn't find those orange pearls, so caviar in small quantities would have to do.
You can make the potatoes early in the day, and just assemble before serving.
Potatoes w/ Caviar & Creme Fraiche:
24 new potatoes (small red or small Yukon gold will work)
~ creme fraiche (you can use sour cream w/ a drop of lemon juice squeezed in)
~ chopped chives
~ small jar of lumpfish caviar (no sense in using Beluga or Sevruga, unless you have a LARGE POCKETBOOK!)
Hollow out potatoes with a melon baller, making little boats, and toss in a bowl w/ a small amount of olive oil and kosher salt.
Place on a Silpat or parchment paper (so they don't stick) on baking sheets and roast for 20 minutes at 400F.
Remove from the baking sheets and set aside. Wait until the potato boats are cooled before filling them.
With a small spoon, place a dollup of creme fraiche in each potato and then garnish with chives.
Top with a tiny bit of caviar and serve!