Soured Cream and Caviar Potato Treats
I don’t know about you, but I find that sometimes I think we will have this or that for lunch and then something else is eaten and I end up with unintentional leftovers. Well here I had cold baked potatoes looking wrinkled and lonely and perhaps not fit for much … until lumpfish caviar and soured cream sprung to mind. Not your average fridge resider, but lumpfish caviar is good on standby for this winning combination; this won’t be the last time it adorns these pages. You could do what I am not so good at, and really smarten them up with small baked new potatoes for a canape.
INGREDIENTS
Baked potatoes
Butter
Soured Cream
Lumpfish caviar or Salmon Roe
Preheat the oven to 180C/360F.
Carefully halve the cold baked potatoes and spoon out the potato from its skin. Be warned, the skin may break easily and you will end up with a messy display like mine!
Put all of the potato flesh in a bowl and heat it up with some butter and a little salt. Whisk it together so that it is light and fluffy.
Spoon the mixture into the empty cases and bake until heated through.
Top with soured cream and caviar – no need to go as overboard as I did with two types!! Over to you.
