Caviar with Cream on Baby Potatoes
An elegant and easy way to serve caviar for those very special occasions.
Servings: 30 pieces
Ingredients
- 1 pound mini new potatoes
- 1 ounce caviar, I use American Sturgeon Malossol Caviar (1-ounce goes a long way.)
- ⅓ cup finely diced red onion
- 2 hard boiled eggs, finely chopped
- ½ cup sour cream
- ¼ cup Sir Kensington's Mayonnaise
- 2 green onion tops or chives , cut in small pieces
- ¼ to ½ teaspoon smoked paprika, for garnish
Instructions
- 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.
Notes
Gr8 Do-Ahead Tip:
The cream can be mixed early in the day. Cover and chill. The potatoes can be steamed up to a day ahead. Refrigerate them covered, then cut when ready to assemble.Gr8 Tip:
For guests who don't like caviar, this appetizer is also delicious with just the cream, green onion and paprika. Tried this recipe?Mention @Great8Friends or tag #gr8food!