Potatoes have always been Irish comfort food, and today they are 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 tbsp. olive oil
2 tbsp. sea salt
3/4 cup sour cream
1 tbsp. chopped chives
1 1/2 tsp. chopped dill
Freshly ground pepper to taste
1/2 cup black caviar or minced smoked salmon
Dill sprigs for garnish
1. 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 20–25
minutes, or until potatoes are tender.
2. Cut a small slice off the bottom of each potato so 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 two 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).
3. In a small bowl, combine the sour cream, chives, dill, and pepper. Stir to
blend. Put a teaspoonful in each hollowed potato, top with caviar or salmon, and
garnish with a dill sprig. Serve immediately.