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Caviar on Potato with Creamy Champagne Dressing

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Caviar on Potato with Creamy Champagne Dressing

Caviar on Potato with Creamy Champagne Dressing

amanda

Equipment

  • Stainless Steel Serving Platter (Large)

  • Precision Chef's Knife (8" Blade)

  • Rye Bread or Blini

  • Cutting Board (Sturdy)

  • Microplane Grater

  • Precision Measuring Cup Set

  • High-Speed Blender (64 oz)

  • Silicone Pastry Brush or Wire Whisk Set

  • Soup Bowls (Small to Medium)

  • Silver Tongs (Gourmet Style)

Ingredients

  • 2 large Yukon gold potatoes, peeled and diced into 1/2-inch cubes (about 1 1/2 to 2 cups)

  • 1/2 cup sour cream

  • 1/8 cup sparkling wine

  • 2 tablespoons chives

  • 1/4 teaspoon lemon zest

  • 2 ounces Sterling Royal or other caviar

  • Salt

Instructions

1

Instruction 1

Bring a large pot of generously salted water to a boil. Boil the potatoes until just cooked through, about 5 minutes. Drain and cool immediately; set aside.
2

Instruction 2

In a mixing bowl combine the sour cream, sparkling wine, chives, and lemon zest.
3

Instruction 3

Add the well-drained, cooled potatoes to the dressing and gently mix until combined. Fill 8 shot glasses almost to the rim with potato salad. (You can also use 4 martini or other glasses, Chinese soupspoons, or other small containers.) Top with 1/4 ounce of caviar. Serve immediately or keep chilled until service.
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