Author Notes: Very simple, very good. I generally use grocery store caviar for this, but the good stuff is, obviously, much better. Make everything ahead and assemble just before putting the dish out to serve...just try not to eat too many while you're assembling! The heavy concentration of the salt in the water gives the potatos just enough of a salty taste. —Kayb
cup heavy cream
tablespoons sour cream
pounds small new or fingerling potatos, assorted colors make it look pretty
cup kosher salt
ounces caviar, as good a quality as you can source or afford
chopped chives (optional)
- Several hours before assembling, make the creme fraiche; whisk sour cream into cream, cover, and allow to sit on counter for several hours to thicken.
- Bring about 3 quarts water to boil with the salt. Add potatos, and boil until tender, about 20-25 minutes. Drain and spread potatos on a rack or tea towel to dry. They'll have a whitish, salty crust on their skins.
- Cut potatos in half, and dab the cut surface with a generous smear of creme fraiche; top with a dab of caviar. If you wish, sprinkle with chopped chives.
- This recipe was entered in the contest for Your Best Open House Dish