I usually buy caviar from Hanson’s Caviar Company in the Hudson Valley. Their Keta Salmon Caviar is harvested from the Alaskan Chum Salmon. This roe is large with a golden-orange color, firm texture & clean burst of crisp salmon flavor.
- 12 Baby Yukon Gold Potatoes
- 1/8 cup of olive oil
- pinch of salt
- Creme Fraiche
- 2 – 3 oz tin of Keta Salmon Caviar
- fresh chives
- Pre-heat oven to 375 degrees.
- Wash potatoes and pat dry. Cut in half lengthwise, place halves in a bowl and hand mix in the olive oil and salt, and evenly coat the potatoes.
- Place the potatoes on a cookie tray or roasting pan. If a potato has a rounded bottom and will not sit flat, cut a sliver off the bottom to allow an even flat base.
- Cook potatoes for about 30 minutes until potatoes start to brown to a light golden color. Remove from oven and set aside to cool (about 7-10 minutes)
- When potatoes are cool enough to handle, take a spoon and gently dig out an almond-size groove from the center. We do this so the creme fraiche will sit “in” the potato and not roll off.
- Place 1/2 – 1 teaspoon of creme fraiche in the center of the potato (depending on the size of your potato and what it will hold)
- Using an ivory spoon (or other non-metal spoon) top each potato with a generous scoop of caviar
- Using a pair of sciossors gather a bunch of chives in one hand and snip over the potatoes to garnish
- Serve immediately
Serve with champagne or white wine for a celebratory feast. By the way, you can replace the baby yukon potatoes for thick-cut home-made potato chips for a sexy twist.