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Recipes

New Potatoes with Crème Fraîche & Caviar

Caviar is back. (The super-rich would say it never really went away.) After a decade of dwindling supplies and a total ban on imports of caviar from the endangered Beluga Sturgeon in 2005, there's cause for celebration. Thanks to a new group of California caviar producers, one of the world's oldest luxury foods is actually more affordable than ever.

Caviar is back. (The super-rich would say it never really went away.) After a decade of dwindling supplies and a total ban on imports of caviar from the endangered Beluga Sturgeon in 2005, there's cause for celebration.

This caviar appetizer recipe is delicious with any of the varieties offered by our favorite supplier of sustainable caviar, Pointy Snout.

Ingredients

12 tiny white new potatoes (about 1 inch across; about 1 pound)
About 1/4 cup créme fraîche
1 oz caviar

Instructions

Preparation time: 30 minutes.

Put potatoes in a large pot, add water to cover by about 2 inches, add generous pinch of salt and bring to a boil over high heat. Boil gently until potatoes are tender, 18 to 20 minutes. Drain and let cool slightly.

Cut a small slice off the bottom of each potato so that it will sit upright, then slice off the top quarter. Mound a scant teaspoonful of créme fraîche on top, then top with caviar. Serve immediately.

Makes 12 hors d'oeuvres.