- 2 large baking potatoes (1½ lbs.), not peeled, scrubbed
- ½ tsp. salt
- ⅛ tsp. freshly ground black pepper
- ½ cup sour cream, at room temperature
- 1 oz sevruga, osetra, salmon, or lumpfish caviar
Caviar in Potato Nests
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Active Time: 40 minutes
Start to Finish: 2 hours, 30 minutes, includes chilling and cooling.
In 3-quart saucepan, combine potatoes and enough cold water to cover; heat to boiling over high heat. Reduce heat, cover and simmer until tender, about 20 minutes. Drain potatoes; refrigerate until chilled, about 1 hour.
Preheat oven to 425°F. Grease thirty-two 1¾-inch mini muffin-pan cups. Peel and coarsely grate potatoes. Transfer to bowl and toss gently with salt and pepper.
Place about 1 heaping tablespoon potato mixture in each muffin-pan cup and press against the bottom and up the side as high as possible. Bake until the edges of potato nests are golden brown, 25 to 30 minutes. Cool in pans on wire racks for 10 minutes.
To serve, transfer warm potato nests to warm platter. Spoon 1 tsp. sour cream into each nest and top with about ¼ tsp. caviar.
The potato nests can be baked up to 4 hours ahead. Let stand at room temperature on a paper towel lined cookie sheet, then reheat in a 375°F oven.
A few of us don't appreciate caviar the way they should, so you can also fill the potato nests with crème fraîche and smoked salmon (which also doesn't always get the respect it deserves), or chicken salad.
Nutritional Information, per serving
Calories: 26; Fat: 1g (Saturated Fat: 1g; Monounsaturated Fat: ; Polyunsaturated Fat: ); Protein: 1g; Carbs: 3g; Fiber: ; Cholesterol: 7mg; Iron: ; Sodium: 52mg; Calcium: .
Note: Nutritional information is approximate.
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