Potatoes have always been Irish comfort food, and today they’re sophisticated finger food, too, versatile enough to be combined with luxurious ingredients like blue cheese, caviar, and smoked salmon.
24 evenly sized new potatoes
1 1/2 tablespoons olive oil
2 tablespoons sea salt
3/4 cup/175 ml sour cream
1 tablespoon minced fresh chives
1 1/2 teaspoons minced fresh dill
Freshly ground pepper to taste
4 ounces/115 g black caviar or minced smoke salmon
Dill sprigs for garnish
Preheat the oven to 425° F/220° C. Put the potatoes in a shallow baking dish. Add the olive oil and sea salt and toss until well coated. Bake for 20 to 25 minutes, or until potatoes are tender.
Cut a small slice off the bottom of each potato so that it will stand upright. With a teaspoon-sized measuring spoon or a melon baller, scoop out a hollow in the center of each potato. (The potatoes can be prepared 2 hours ahead up to this point. Let stand at room temperature, and then reheat in a preheated 425° F/220° C oven for 15 minutes before filling.)
In a small bowl, combine the sour cream, chives, dill, and pepper. Stir to blend. Put a teaspoonful into each hollowed potato, top with caviar or salmon, and garnish with a dill sprig. Serve immediately.