POTATOES STUFFED WITH SOUR CREAM AND CAVIAR
24 pieces
For a less expensive variation, top the potato halves with 12 ounces flaked hot-smoked salmon instead of caviar.
Place in a saucepan or pot:
- Twelve 1 ½- to 2-inch red potatoes (1 ½ pounds)
- 1 tablespoon salt
Add enough water to the pot to cover by 1 inch.
Bring to a simmer over medium-high heat. Cook, uncovered, just until the potatoes are tender, about 20 minutes. Drain and let cool to room temperature. Cut each potato in half. Using a melon baller, scoop a small crater out of each half and reserve the scooped out potato flesh in a bowl. Cut a thin slice off the rounded side of each half so the potatoes will sit flat. Sprinkle the potatoes with:
- Kosher or coarse sea salt
Add to the bowl of potato flesh and mix until smooth:
- ½ cup sour cream or crème fraîche
Spoon or pipe the sour cream mixture into the potatoes. Top with:
- 4 tablespoons caviar or other roe
Sprinkle generously with:
- Sliced chives