Amuse Bouche Recipe

Time40m

Serves4

Tsar Nicoulai Classic Caviar, salt poached potato, crème fraîche

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Caviar
Scoop out 30 grams of Tsar Nicoulai Classic Caviar and place it in a small bowl. Set aside in the refrigerator to keep it cool until ready to serve.

2
Prepare the Potatoes
In a medium saucepan, combine 4 cups of water and 1 tablespoon of salt. Bring to a gentle simmer over medium heat.
3
Poach the Potatoes
Carefully add the small Yukon Gold potatoes to the simmering water. Cook for approximately 15-20 minutes, or until the potatoes are tender when pierced with a fork. Avoid overcooking.
4
Drain and Cool
Once cooked, remove the potatoes from the water and allow them to cool slightly. Once they are manageable to handle, slice them in half lengthwise.

5
Prepare the Crème Fraîche
In a small bowl, place 100 grams of crème fraîche. You may season it with a pinch of salt if desired, but it’s optional.

6
Assemble the Amuse Bouche
On a serving platter, place the halved poached potatoes cut-side up. Top each potato half with a dollop of crème fraîche and a small spoonful of the Tsar Nicoulai Classic Caviar. Serve immediately.