Last June, i.e. almost a year ago, I attended a blog birthday bash in London thrown by Johanna and Jeanne. We were treated to a line-up of wonderful fingerfood, and one of these was mini-potatoes topped with caviar & wasabi-cream. Johanna used small new season's potatoes, but as I'm now living much further up North, we cannot buy any new potatoes just yet. So instead I used something sold as 'Parisian potatoes' here - small, perfect potato balls.
We had some of our respective families over for a light late brunch on Saturday afternoon, and these were on offer. Went down a treat, may I say.
Johanna's wasabi and caviar potatoes (well, almost)
(Kartuliampsud wasabi ja kalamarjaga)
thick sour cream
caviar or fish roe*
frehs chives, chopped
Boil the potatoes until almost tender, drain thoroughly and cool.
Mix sour cream and wasabi paste (about 0.5 tsp of wasabi to 2 Tbsp sour cream).
When potatoes are cooled, cut of a thin slice from the bottom (so they'd stand upright on your plate) and from the top (so that the topping would stay on the potato).
Top with a small dollop of wasabi cream and garnish with 'caviar'.
Serve on a bed of chopped chives.
* I actually used a vegetarian 'caviar', called meremari ('sea roe') in Estonian. It's made from nori/sea lettuce extract, salt and some other stuff, and makes a pretty decent-looking and so much cheaper garnish...
PS Thanks, YumSugar, for featuring this post at YumSugar and TasteSpotting. Much appreciated!