Purple Potato Bites with Horseradish Creme Fraiche and Caviar: Viktoria's Table
- 1/2 lbs purple potatoes ,or regular baby potatoes
- 1/2 cup creme fraiche ,or sour cream
- 1/4 cup chopped chives
- 1 Tbs chopped dill
- 2 Tbs prepared horseradish
- black pepper
- black caviar
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.
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Recipe Credit: Viktoria's Table