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Margerum Wine Company

New Potato Halves with Creme Fraiche and Caviar

New Potato Halves with Creme Fraiche and Caviar
Recipe Date:
March 15, 2016
Cook Time:
Imperial (US)
  • 50 small new potatoes
  • 1 quart creme fraiche (whipped)
  • 1/2 oz caviar
  • 1/4 red pepper cut like 1/2 matchsticks
  • 1/4 red onion
  • 1 dill (or chive) sprig

Boil the new potatoes, then chill. Cut them in half, removing a tiny slice from the bottom of each half so they will not wobble. With a small a small scoop, make a small hollow in the center of the top surface of each potato. Pipe in a rosette of creme fraiche; place a smaller dollop of caviar on top. Garnish with pepper and dill.

Make sure you use caviar that won't bleed color. If in doubt, put caviar on the top on site.

To make creme fraiche: Wisk together 1 quart cream+ 4 T buttermilk. Set out at room temp overnight.  Chill at least 4 hours before using.