My first experience with caviar was at a family wedding when I was 12. My cousins convinced me to try a cracker that held a mound of dark, shiny beads....needless to say, my pre-teen palate was startled and offended by the salty, seemingly bitter assault.
I wasn't interested (or courageous enough) to try it again until almost twenty years later, when my new boyfriend (now husband) ordered champagne and caviar for a celebration (honestly, in hindsight he was definitely trying to impress me!). Well, the whole presentation of the caviar was so beautiful and luxurious that I had to try the delicacy.
The experience did make an impression on me. Oh, not because he spent a fortune on an ounce of fish eggs, but because the dish was elegant, like a choreographed dance. It was very civilized, having our champagne and carefully mounding the crème fraiche on the blini with the onion and egg.
Since that initial celebration we have served caviar at various parties. It can be problematic having each of the accompaniments separate with everyone trying to get to the one they want, and it's a bit messy. When I saw this idea for combining the accompaniments into the cream, it seemed to make a lot of sense. And, if you don't like caviar, you can serve the cream mixture without the salty, briny, expensive ingredient! It's still a delicious appetizer.
Caviar with Cream on Baby Potatoes
- 1 pound mini new potatoes
- 1 ounce caviar, I use American Sturgeon Malossol Caviar (1-ounce goes a long way.)
- 1/3 cup finely diced red onion
- 2 hard boiled eggs, finely chopped
- 1/2 cup sour cream
- 1/4 cup Sir Kensington's Mayonnaise
- 2 green onion tops or chives , cut in small pieces
- 1/4 to 1/2 teaspoon smoked paprika, for garnish
- Steam the potatoes for about 20 minutes until soft when pierced with a fork. Cool.
- Mix the diced red onion and hard boiled eggs together in a small bowl then add the sour cream and Sir Kensington's Mayonnaise, mix well.
- Cut a very small piece from each end of the potatoes then cut the potatoes in half. Set the potatoes on their ends with the center cut facing up.
- Mound a small amount of the sour cream mixture into the center of each potato half. If necessary, you can make a small hollow in the potato.
- Top the sour cream mix with a little of the caviar.
- Place a piece of green onion or chive on top and sprinkle with a bit of the paprika.