Ingredients Jump to Instructions ↓

  1. 24 small creamer or new potatoes, cooked in salted water until tender and cooled Salt Freshly ground white pepper

  2. 1/2 pound smoked salmon

  3. 8 ounces cream cheese, at room temperature

  4. 1/2 teaspoon chopped garlic

  5. 1 teaspoon minced onion

  6. 2 teaspoons finely chopped parsley

  7. 1/4 cup butter, at room temperature

  8. 2 teaspoons brandy

  9. 1/2 fresh lemon, juiced

  10. 2 tablespoons heavy cream One

  11. 7 ounce tin of Sevruga caviar

  12. 1 tablespoon chopped chives

Instructions Jump to Ingredients ↑

  1. Cut the potatoes in half. Hollow out each half of the potato. Season the potatoes with salt and pepper and set aside. In a food processor, puree the salmon and cream cheese, until smooth. Scrape down the sides of the bowl. Add the garlic, onion, parsley, butter, brandy, lemon juice and cream. Process until the mixture is smooth again, about 1 minute. Place a heaping spoonful of the mixture in the center of each potato. Refrigerate for at least 2 hours. Place on a serving platter and garnish with a heaping spoonful of caviar. Yield s: 24 servings


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