Ingredients
Red “B” sized potatoes
smoked salmon
caviar
creme fraiche
Preparation
Boil or steam potatoes until al dente. dont overcook. hollow out top of potatoe, cone shaped. wrap a slice of smoked salmon on the inside of the hollowed out cone shape potatoe. put a dollop of creme fraiche in the middle and top with an american black caviar. Garnish with a sprinkle of fresh dill on top
