Purple potato bites with horseradish creme fraiche and caviar

• Gluten free

• Seafood

  • 1 Caviar, black

• Produce

  • 1/4 cup Chives
  • 1 tbsp Dill
  • 1/2 lbs Purple potatoes

• Condiments

  • 2 tbsp Horseradish, prepared

• Baking & Spices

  • 1 Black pepper
  • 1 Salt

• Dairy

  • 1/2 cup Creme fraiche

Found on viktoriastable.com

Description

Ingredients

• ½ lbs purple potatoes (or regular baby potatoes)
• ½ cup creme fraiche (or sour cream)
• ¼ cup chopped chives
• 1 Tbs chopped dill
• 2 Tbs prepared horseradish
• black pepper
• salt
• black caviar

Directions

• Bring a pot of water to a boil, add plenty of salt, and the whole, unpeeled potatoes. Reduce heat, and cook until potatoes are fork tender (20-25 min)
• Drain the potatoes and let cool, before peeling.
• Mix the creme fraiche with the chives, dill, horseradish, black pepper and salt.
• Cut potatoes in ¼ inch thick slices corss-wise (if bigger), or lengthwise in half (if smaller).
• Top each potato slice with a dollop of creme fraiche, and add about ½ tsp of caviar on top.
• Sprinkle chopped chives, and dill on top, coarse black pepper, salt and serve.