All Simple Vegetable Recipes

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

  1. Scrub the potatoes and drop into boiling, salted water and cook until just tender.

  2. Drain and split in half and divide the potatoes between 4 serving plates.

  3. Allow to cool to room temperature, spoon a dollop of cream into each potato and divide the caviare equally between the potatoes.

  4. Season with freshly ground pepper. Garnish with watercress or stand in a bed of rock salt and serve immediately.

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