Purple potato bites with horseradish creme fraiche and caviar – bold colors and big flavors packed into a small, delicious morsel – the perfect starter for your holiday dinner or a cocktail party
INGREDIENTS:
- 275 gm Purple potatoes ,or regular baby potatoes
- 60 ml Creme fraiche or sour cream
- 30 gm Chopped chives
- 5 gm Chopped Dill Leaves
- 30 ml Horseradish
- black pepper
- salt
- black caviar
INSTRUCTIONS:
- Bring a pot of water to a boil, add plenty of salt, and the whole, unpeeled potatoes. Reduce heat, and cook until potatoes are fork tender (20-25 min)
- Drain the potatoes and let cool, before peeling.
- Mix the creme fraiche with the chives, dill, horseradish, black pepper and salt.
- Cut potatoes in 1/4 inch thick slices corss-wise (if bigger), or lengthwise in half (if smaller).
- Top each potato slice with a dollop of creme fraiche, and add about 1/2 tsp of caviar on top.
- Sprinkle chopped chives, and dill on top, coarse black pepper, salt and serve.
I like the shocking dark, purplish-blue color of these potatoes, and it’s the perfect backdrop for the shiny, delicate, black caviar pearls, sitting at the top of a dollop of creme fraiche, and sprinkled with fresh greens. If you can’t find purple potatoes, you can still make these using regular baby potatoes, without affecting the taste one bit. The presentation will suffer just a little, but if you keep the greens plenty, it will look awesome.
