Entertaining small plate style… always elegant.
Baby Golden Potatoes with Crème Fraîche & Caviar
***“inspired by Sadelle’s Kristal sturgeon roe”***
Everyone once in awhile we need to splurge for ourselves and dear friends.
A beautiful petite creamy golden potato, the finest Vermont crème fraiche and exquisite caviar with hint of fresh dill made the most decadent hors d’oeuvre which brought a warm smile to the guests that ventured out on a freezing evening to welcome 2018 with us.
Approx 20 servings
24 baby potatoes lightly boiled
Slice cooled potatoes in half and cut off each end so they sit flat on platter.
Scoop 1/8” from center for crème fraiche.
(Tip: save potato ends and insides for homefries in the morning.)
Scoop 1/8 teaspoon crème fraîche in each potato.
Sprinkle 1/8 teaspoon caviar on top.
Garnish with dill.
Chill before serving.
Can be made a few hours ahead.
Gourmet appetizer. Looking forward to preparing this recipe! Merci
Pouring a glass of Champagne with this recipe.