Recipe of the Month: Baby baked potatoes with sour cream and caviar
This is an easy canapé that looks impressive but is prepared very easily.
Ingredients (makes 20)
20 small new potatoes, washed and pricked
1 tbsp olive oil
2 tsp salt
125ml crème fraiche
100g black lumpfish caviar
- Preheat the oven to 200ºC/400ºF/ Gas mark 6.
- Toss potatoes with oil and salt until evenly coated on a baking sheet.
- Bake for 30 or 40 minutes or until soft inside and crisp on the inside.
- Cool completely before cutting a cross on top of each potato and squeeze gently to open.
- Top each baby potato with 1 tsp each sour cream and caviar.
- Serve at once.