Potato Cups
Instructions:
- Transform small, red-skinned potatoes into cups to hold herbed crème fraîche and a dollop of caviar, whether salmon, osetra, or beluga. Admittedly, this appetizer is only as good as the caviar you use—so consider it a treat and go for broke. You’ll need a very sharp knife to slice the cooked potatoes without tearing the skin. Makes 24 potato cups
- Twenty-four 11â„2-inch-diameter round redskinned potatoes
- 1 cup crème fraîche or sour cream
- 2 tablespoons minced dill fronds
- 1â„4 cup salmon, osetra, or beluga caviar
- Bring about 2 inches of water to a boil over high heat in a large saucepan. Place the potatoes in a vegetable steamer, set it over the boiling water, and cover. Reduce the heat to medium and steam the potatoes until just tender when pierced with a fork, with a little give, about 15 minutes.
- Pour the potatoes into a colander set in the sink and refresh under cool, running water until room temperature.
- Cut a thin slice off the bottom of each potato (so it will stand up), then use a small melon-baller or a grapefruit spoon to scoop out a rounded hole on the side of the potato opposite the cut bottom. Set aside for 10 minutes, just to make sure the centers are at room temperature.
- Mix the crème fraîche or sour cream with the dill in a small bowl. Spoon 2 teaspoons into each potato. Top each with about 1â„4 teaspoon caviar and serve.