NEW POTATOES WITH CAVIARE
Serves 4
-
1 lb (450 g) small jersey Royals or other
small, waxy potatoes that you know are full of flavor
-
4 fl oz (110 ml) sour cream, unstirred
-
2-4 oz (50 110 g) jar caviare; salmon roe
is equally good but the widely available dyed black cod's roe is an
adequate pauper's alternative
-
black pepper
-
watercress to garnish
-
Scrub the potatoes and drop into boiling,
salted water and cook until just tender.
-
Drain and split in half and divide the
potatoes between 4 serving plates.
-
Allow to cool to room temperature, spoon
a dollop of cream into each potato and divide the caviare equally
between the potatoes.
-
Season with freshly ground pepper.
Garnish with watercress or stand in a bed of rock salt and serve
immediately.
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