Elegant and luscious. This is a perfect example of a “high-low” dish. Chefs love dishes that take a simple and inexpensive or “low” ingredient and then “bedazzle” it with something sophisticated or a “high” ingredient. Stuffed fingerlings with caviar and crème fraiche are perfect for a special occasion or a stylish side.
- 8 as an hors d’oeuvres ServingsServings
- 2 pounds fingerling potatoes
- 4 tablespoons lemon-herb butter
- ¼ cup crème fraiche*
- 2 ounces high quality salmon roe/caviar
- Sea salt and freshly cracked pepper
- Garnish: chopped chives, lemon wedges
- Place a medium pot of cold water over medium high heat. Add the potatoes to the cold water (this will keep the skins from cracking) and simmer until the potatoes can be easily pierced with a paring knife (about 20 minutes).
- Transfer the potatoes to a paper towel lined sheet and cool until you can handle them. The potatoes should be warm when you mash them.
- Slice a small section off each potato so that it lays flat. Slice off a ¼ inch off the top of each potato and gently scoop out the soft, cooked flesh, leaving the skin intact as a shell.
- Mash the potato flesh and add the lemon-herb butter and crème fraiche.
- Stuff the seasoned potato flesh back into the shell.
- Before serving warm the potatoes in a low oven (300) until warmed through. Spoon the caviar over the potatoes and sprinkle with chives. Serve the potatoes with small lemon wedges
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