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Baby Red Potato Appetizer with Caviar
Tiny yet hearty, red potatoes get sophistication from salmon, chives, and caviar. The perfect special-occasion amuse bouche or appetizer.
12 Markon First Crop Red Potatoes, boiled until cooked through, then cooled
1/2 cup Greek yogurt
1/4 cup Markon First Crop Chives, chopped
1 cup poached or cured salmon, chopped
2 tsp. Ready-Set-Serve Lemon Juice
1 oz. caviar, American or Russian sturgeon
Salt and pepper, to taste
Cut a small piece of potato off top and bottom of each baby red; scoop out a small amount from the top, just enough to fill.
In medium bowl combine salmon, half of the chives, lemon juice, and Greek yogurt. Season with salt and pepper. Spoon equal amounts of the mixture into the 12 potatoes.
Place three potatoes on a small appetizer plate; garnish with a small spoonful of caviar, and a pinch of chopped chives.
Fall
Winter
Appetizers
Gluten Free