There are a number of classic hors d’oeuvres that pair either smooth sour cream or crème fraiche with the salty bite of caviar. The most traditional is a blini, or small buckwheat pancake, served with a dollop of sour cream, caviar, and a garnish of dill. The second that comes to mind is a roasted fingerling potato, halved, and topped with crème fraiche and sprinkling of chives. Both are simple in construction, involve quality ingredients, and taste even better when served with chilled, premium Russian vodka.
My Baby Red Potatoes with Greek Yogurt, Caviar, and Dill is my version of this combination of ingredients. Here we boil baby red potatoes until tender, season them with a touch of salt and pepper, and top each half with creamy Greek yogurt, salty caviar, and a sprig of fresh dill. What satisfying way to enjoy a classically tasty hors d’oeuvre.
Baby Red Potatoes with Greek Yogurt, Caviar, and Dill
Ingredients:
- 8 baby red potatoes, scrubbed
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup plain Greek yogurt
- 1.5 oz. black lumpfish caviar
- 16 sprigs of fresh dill
Directions:
- Place the baby potatoes in a large pot of salted water and bring to a boil. Reduce the heat and cook the potatoes at a simmer for approximately 15-20 minutes, or until they are tender when pierced with a toothpick. Drain the potatoes and allow them to cool. Once the potatoes are cool, cut them in half.
- Place the halved potatoes on a serving platter and sprinkle them with salt and pepper. Place a dollop of Greek yogurt on each halved potato, followed by some of the caviar, and a sprig of fresh dill. Serve at room temperature.
Tagged: appetizer, baby red potato, blini, caviar, dill, Greek yogurt, hors d'oeuvre, Russian, sour cream
Leave a Reply