We can’t think of anything more indulgent than caviar (at the moment) — now add butter, creme fraiche and fresh herbs, and we’re seriously feeling fancy… Bon appetite!
Butter Basted Potato Caviar Bites
- 10 mini white potatoes
- 1/2 tsp lemon zest
- 2 tsp minced shallot
- 4 tbsp creme fraiche
- 1 large egg (hard boiled)
- 1 tbsp snipped chives
- 1 tbsp chopped capers
- 1 oz Caviar Russe White Sturgeon
- 2 tbsp olive oil
- 1 1/2 tbsp butter
Preheat an oven to 475°F.
In small mixing bowl combine creme fraiche, minced shallot, lemon zest, and chives. Refrigerate until ready for use.
Fill small sauce pan with water and add the large egg. Bring the water to a boil and turn off the heat. Allow to sit for 10 minutes. Peel and chop.
Thoroughly scrub the potatoes and rub with olive oil. Sprinkle with salt and pepper. Bake until cooked through and slightly crispy, 40-45 minutes; prick with a fork to test for doneness. Remove from the oven and allow to cool. Slice the potatoes as you would a baked potato and remove approximately half of the potatoes’ contents. Brush the potato shells with melted butter and arrange on serving tray.
Once potatoes have complete cooled fill them with creme fraiche mixture. Top with chopped egg, chopped capers and caviar. Garnish with additional chopped chives. Indulge!
