Martian Food
Sep 18, 2015

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Caviar in Potato Nests

Active time:40 minutes

Start To Finish:2 hours, 30 minutes includes chilling and cooling

Difficulty:

Yield: 32 appetizers

Source: The All New Good Housekeeping Cookbook

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photo

Ingredients:

2 large baking potatoes (1½ lbs.), not peeled, scrubbed
1 oz sevruga, osetra, salmon, or lumpfish caviar
½ cup crème fraîche, at room temperature
⅛ tsp. freshly ground black pepper
½ tsp. salt

Directions:

In 3-quart saucepan, combine potatoes and enough cold water to cover; heat to boiling over high heat. Reduce heat, cover and simmer until tender, about 20 minutes. Drain potatoes; refrigerate until chilled, about 1 hour.

Preheat oven to 425°F. Grease thirty-two 1¾-inch mini muffin-pan cups. Peel and coarsely grate potatoes. Transfer to bowl and toss gently with salt and pepper.

Place about 1 heaping tablespoon potato mixture in each muffin-pan cup and press against the bottom and up the side as high as possible. Bake until the edges of potato nests are golden brown, 25 to 30 minutes. Cool in pans on wire racks for 10 minutes.

To serve, transfer warm potato nests to warm platter. Spoon 1 tsp. crème fraîche into each nest and top with about ¼ tsp. caviar.

MAKE AHEAD:

The potato nests can be baked up to 4 hours ahead. Let stand at room temperature on a paper towel lined cookie sheet, then reheat in a 375°F oven.

Notes:

A few of us don't appreciate caviar the way they should, so you can also fill the potato nests with crème fraîche and smoked salmon (which also doesn't always get the respect it deserves), or chicken salad.

If you can't find crème fraîche, or if you would like to reduce the calories a bit, you can use sour cream instead.


Nutritional Information

Calories: 26; Fat: 1g; Saturated: 1g; Protein: 1g; Carb : 3g; Chol : 7mg; Sodium : 52mg;


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