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| New Potatoes w. Chive Crème Fraîche & Caviar |
| Ingredients
12 new potatoes, about 1-in diameter [“creamer” size] 4 tablespoons unsalted butter 1/4 cup crème fraîche 2 tablespoons chives coarse salt freshly ground black pepper 1 oz sevruga caviar Method In a pot of boiling, salted water, cook the potatoes for 8 – 10 minutes, or until a knife tip pierces the potato easily. Strain and transfer to a plate to cool. Cut the top 1/4 in off of the potatoes, and using a small melon baller, remove a small amount of potato from the center. Melt the butter in a skillet on medium – high heat. When butter stops foaming, gently and carefully add the hollowed potatoes and cook until white part turns golden brown. With a slotted spoon remove potatoes and place on paper towels; season with salt and pepper. Meanwhile, combine the chopped chives with the crème fraîche, and season to taste with salt and pepper. To serve, fill the still – warm potatoes with a small amount of the chive crème fraîche and garnish with a small spoonful of caviar. |
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