Serve this as an hors d'œuvre with Smoked Salmon Canapés, as pictured.

Ingredients

• 12 baby red potatoes
• Vegetable oil for deep frying
• 1/4 cup crème fraîche or sour cream
• 1 tablespoon lemon juice
• 2 ounces Osetra caviar

Instructions

1. Bring a large pot of water to a boil. Blanch the potatoes for 2 minutes. Drain, then plunge into cold water and drain again. Pat dry with paper towels.

2. When cool enough to handle, cut the potatoes in half. Using a melon baller, scoop out and discard the centers.

3. Heat the oil in a deep pot or fryer to 350 F. Fry, 8 potato halves at a time, until golden brown all over. With a slotted spoon, transfer to paper towels to drain.

4. In a small bowl, mix together the crème fraîche and lemon juice. Place a dollop of the mixture into the potatoes and spoon the caviar on top.

Other Caviar Recipes

Beggars' Purses with Caviar
Caviar in the Egg
Smashed Potatoes with Caviar

Tips

Cosmetic Caviar
Joys of Caviar
Two-Minute Hors D'oeuvres

Video

Great Appetizers