Salt Potatos With Creme Fraiche And Caviar

1. 1

   Several hours before assembling, make the creme fraiche; whisk sour cream into cream, cover, and allow to sit on counter for several hours to thicken.

2. 2

   Bring about 3 quarts water to boil with the salt. Add potatos, and boil until tender, about 20-25 minutes. Drain and spread potatos on a rack or tea towel to dry. They'll have a whitish, salty crust on their skins.

3. 3

   Cut potatos in half, and dab the cut surface with a generous smear of creme fraiche; top with a dab of caviar. If you wish, sprinkle with chopped chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.