Mini Jacket Potatoes with Smoked Salmon, Creme Fraiche & Caviar

A crowd pleaser in the humblest form, the potato lends itself well to stronger flavours. Create a simple canapé with tastes that will be sure to impress your guests.

Makes:

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Cooking time:

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16

750g baby new potatoes

1 tablespoon olive oil

sea salt

100ml creme fraiche

2-3 slices smoked salmon, cut into 16 small pieces

100g jar lumpfish caviar

small handful of micro herbs to garnish

1 hour

Pre-heat the oven to 190C/170C fan/Gas 5

Prick the potatoes all over with a fork and place on an oven tray. Drizzle with the oil, sprinkle with sea salt and toss to coat thoroughly. Place in the oven and bake for an hour.

Remove from the oven and allow the potatoes to cool slightly. Cut a small cross in the top of each potato and pinch the base to open slightly. 

Add a teaspoon of creme fraiche to each, top with a piece of salmon and half a teaspoon of caviar.

Garnish with micro herbs, place on a board and serve immediately. 

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