Roasted Fingerling Potato and Pressed Caviar Canapes
Recipe from Food & Wine

For this easy, impressive hors d'oeuvre, Jacques Pepin tops roasted fingerling potatoes with sour cream and slender diamonds of pressed caviar. Boiled, sliced red potatoes also work.


Roasted Fingerling Potato and Pressed Caviar Canapes
Ellie Miller

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Servings: 4 servings
Prep Time: 15 mins
Total Time: 35 mins
Related Categories: Appetizers, Canapes, European Cuisine, French Appetizers, French Appetizers, French Cuisine, Other Fish and Seafood, Other Seafood Appetizers, Potatoes
 
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Ingredients
  • 10 
    fingerling potatoes, scrubbed and halved lengthwise
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  • 1  tablespoon
    extra-virgin olive oil
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  •  
    Salt and freshly ground pepper
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  • 2  tablespoons
    pressed caviar (2 ounces)
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  • 1/2  cup
    sour cream
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Directions
1.
Preheat the oven to 400 degrees. On a large rimmed baking sheet, toss the potatoes with the oil; season with salt and pepper. Arrange the potatoes cut-side down and bake for about 25 minutes, until tender and browned on the bottom. Let cool to warm.
2.
Meanwhile, roll out the caviar between 2 sheets of plastic wrap to a 5-by-6-inch rectangle about 1/8 inch thick. Cut the sheet into 20 diamonds or rectangles.
3.
Transfer the potatoes to a platter cut sides up and dollop sour cream on each. Top with the caviar diamonds and garnish with the chives. Serve right away.
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