Caviar for NYE
This caviar baby potato appetizer is one of my favorite recipes to make as it is so easy, elegant and delicious! Growing up, I actually didn’t really like caviar because I had not ever had good caviar. Scott and I say the exact same thing about Champagne. Most people who say they don’t like bubbles, probably have never had true Champagne from Champagne.
There’s nothing more romantic than enjoying a fantastic bottle of Champagne on your boat, watching a gorgeous sunset!
Our favorite food pairing with caviar is with Brut Rosé Champagne. After owning our wine shop for eleven years, we fell in love with Champagne. The producers we love are Laurent-Perrier, Egly-Ouriet, Billecart-Salmon, Vilmart, Drappier, Besserat de Bellefon, Henriot , Chartogne-Taillet, Gonet-Medeville and Jacques Copinet .
Fish Eggs?
If you can find good quality roe, you will be hooked. Lately, I have been buying my caviar at Whole Foods. Their Caviar Russe Siberian Sturgeon is fantastic and very elegant. I prefer the smaller roe than the big ones for appetizers. Watch for their sales, as I have lucked out being able to buy an ounce on sale for $35, normally $60.
This recipe takes about 35 minutes to prepare and you can make it about 3 hours ahead of time. Be sure to bring it out about 30-45 minutes before serving for room temperature. Enjoy and Happy New Year! Scott & Ally
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| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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- 16 baby potatoes, white or red find potatoes that are no more than 1.50" in diameter
- 1 cup Mexican sour cream or creme fresh
- 1 oz Caviar, Russian Sturgeon
- 2 tbls snipped chives, 1/2" length
- 1 tsp sea salt
Ingredients
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- Boil the potatoes until tender (about 15 min), but do not over cook. Drain and rinse with cool water. Cut the tops and bottoms off (in order for the potatoes to sit flat on the platter) and slice in half. Using a serrated spoon, remove a small amount of the potato flesh from the top of each potato and place on platter.
- Dollop each potato with a teaspoon of sour cream and then a teaspoon of caviar. Sprinkle with snipped chives and sea salt. Serve immediately or refrigerate until ready to serve. Remove about 30-40 minutes before serving. Enjoy!
