serves 8 at a drink party
16 same sized small potatoes
1 100-gram (3 l/2-ounce)jar of golden caviar (lojrom)
2 to 3 tablespoons of canola oil
1 small jar of whole, natural sour cream (8 ounces or so)
This is a very easy dish. Select the potatoes so that you can either cut an elongated potato into two halves, or use one small potato. Scoop out the center with a small melon ball cutter, or a potato peeler. Cut a small piece from the base of the potato, so it will stand steady. As you scoop out the potatoes put them in a bowl with the canola oil and roll them in the oil to prevent oxidation. Now, please don't buy big potatoes. You want these to be European mouthfuls, not donut sized savories.
Put the potatoes on foil on a baking sheet, with the scooped out section, down. Bake at 400 degrees until done. Test for doneness with toothpick. If you have a lot of goodies that will go into the oven for a party, you can prepare these potatoes the day ahead, and reheat them for five minutes to freshen them up. Half-fill the potatoes with the sour cream, and add a heap of caviar.
Decorate with a thin, thin slice of lemon peel, small sticks of chives, or onion blossoms.
Keep some golden caviar in your freezer. It comes in very handy as decoration on scrambled eggs, a fish dish, or even a hard boiled egg. If you want to watch TV, you can make a full meal of a baked potato topped with golden caviar.
Thanks to Mats and Dafne Engstrom we can now get this wonderful caviar in the United States. Call 415 543-3007 to place your order. They will ship all over the U.S., or go to their shop in the San Francisco Ferry Building. Check them out at their web site www.tsarnicoulai.com. You will find all sorts of alternatives. This dish can also be made with trout caviar or salmon caviar.
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