GLUTEN-FREE BABY POTATOES WITH CAVIAR
These naturally gluten-free Baby Potatoes with Caviar are perfect at party-time.
Baking the potatoes and scooping out the centres produces the ideal edible package, which is then filled with creamy feta, chives and pickled lemon and topped with a burst of caviar.
The recipe is simple. It’s easy enough to make for a crowd. And the end result is quite delicious.
The humble potato it may be, but dressing it up like this turns it into a special event.
Time to celebrate? Definitely.
Jan
BABY POTATOES WITH CAVIAR
Makes 20 or more
1 lemon
½ teaspoon salt
1 teaspoon sugar
1 kg small scrubbed potatoes (chats) about 40gm each
½ tablespoon olive oil
100 gm Persian feta
100 gm sour cream or crème fraiche
80 gm finely chopped chives
100 gm Sevruga or Lumpfish caviar
Preheat oven to 200°C and line an oven tray with baking paper.
Peel the skin from the lemon and remove the pith. (Use the lemon flesh for another purpose.) Cut the lemon peel into a julienne and place in a small container. Add the salt and sugar and mix well. Allow to pickle for at least an hour or up to 24 hours, refrigerated.
Cut a small slice from each potato so it will sit flat. Toss potatoes in the oil and place upright in the baking tray. Bake for 40 minutes or until cooked and lightly browned on top.
Remove from the oven and when cool enough to handle slice into the top of each potato with a small sharp knife to remove a cone-shaped section. Then with a small spoon scoop out a good portion of the inside, being careful not to trim too close to the base.
To make the filling, remove the julienned lemon peel from the pickling liquid and dry on paper towel. Cut into a small dice.
Add feta cheese to a bowl and mash with a fork. Add sour cream, pickled lemon and half the chives. Combine well and transfer to a piping bag.
When ready to serve reheat the potatoes for 10 minutes. Remove from the oven and rest for a few minutes to cool down.
Pipe the sour cream/cheese mixture into the potatoes, almost to the top.
Spoon a dollop of caviar on top of each one, sprinkle with chives and serve.