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Stuffed Fingerling Potatoes with Caviar & Crème Fraiche

Potatoes with Black Caviar

We would need:

  • 2 pounds fingerling potatoes
  • 4 tablespoons lemon-herb butter
  • ¼ cup crème fraîche
  • 2 ounces of black caviar (its actually could be red caviar as well)
  • Sea salt and freshly cracked pepper
  • Garnish: chopped chives, lemon wedges

How to prepare:

1. Take a medium-sized pot and fill it with cold water. Then add in the potatoes and place over medium heat. This will prevent the skin from cracking.

2. Transfer the potatoes to a paper towel lined plate or tray until you can handle them.

3. Slice a small section, around ¼, so that it lays flat.

4. Scoop out the inside of the potato gently as to not break the skin.

5. Mash the soft insides of the potato with Crème Fraiche and the 4 tablespoons of lemon herb butter.

6. Gently refill the potato skins with the seasoned mash.

7. Stick in the oven for a few minutes at around 300 degrees, to heat it a little.

8. Now top it off with some black caviar and sprinkle with some chives.

Serve and enjoy!

What Is Caviar?

It comes from the word khavyar in Persian, which means balls or orbs. These small fish eggs traditionally come from Sturgeon, the fish that has survived since the dinosaurs. A few popular types of Surgeons are Beluga (not the whale), Ossetra, Sevruga and Sterlet.

This delicacy was known and praised throughout most of human history. throughout the German, Ottoman and Russian empires, the best Caviar would be saved for the rulers. It became the food of kings and it has been documented to have been enjoyed by Kulabi Khan (Genghis Khan’s grandson) all the way back to Aristotle. Charlie Chaplin also adored caviar and once accepted payment for one of his shows in caviar and now we are bringing it to your doorstep.