These New Potatoes Stuffed with Salmon Caviar are an easy and elegant hors d’oeuvre for New Years Eve or any festive gathering. You can make them dairy by dotting them with creme fraiche or sour cream; or leave them non-dairy by just adding a few chopped chives. You can prep these New Potatoes Stuffed with Salmon Caviar in advance by boiling and scooping the potatoes early in the day. Cover them with plastic wrap and leave them at room temperature. Just before your company arrives, add the caviar. This is one of those classic hors d’oeuvres that never gets old.
For a festive salmon entrée, click on the link for Salmon Wellington.
A word about the serving dish- Many, many years ago we went to visit a friend of our brothers in law in Santa Fe. They had a friend who was a glass blower. He made this platter with slumped glass which slumps around rocks found in the Rio Grande. Sad to say, the platter broke; but the memories are clear as day.
New Potatoes Stuffed with Salmon Caviar
By February 7, 2014Published:
- 12 (6 Servings)
- 45 mins
- 12 Small New Potatoes
- 2-3 Tablespoons Salmon Caviar
- Crème Fraiche Optional
- Fresh Chives Optional
- Small Saucepan With Cover
- Wash the potatoes and place in saucepan with enough water to cover ¾ of the potatoes. Bring to a boil and then reduce to a simmer. Simmer for about 20 minutes until done. Shake the pan every once and awhile to be sure the potatoes aren’t sticking to the bottom. Drain potatoes and cool.
- Take a sharp knife and slice a thin layer off the bottom of each potato so that they can lay flat on your serving platter. Carefully, scoop out the center of each potato leaving a small crevice. I had more control when I used the tip of a sharp knife instead of a teaspoon or melon baller. Fill each crevice with salmon caviar. Garnish with a drop of crème fraiche and fresh chives if desired.
- Note: To make ahead: Prepare potatoes and leave them at room temperature. Fill with caviar and garnish before serving.