- 8 small potatoes
- 500 ml. fish stock
- 125 gr. Caviar
- 75 gr. sour cream
- 25 gr. butter
- Peel potatoes and cut a small slice off the base so they can stand up With a melon baller, scoop out the center of the potatoes to make potato cups. You can smooth the edges with a knife.
- Spread the bottom of a pan with butter, stand the potatoes on top and cover with fish stock. Bring to the boil and simmer over a medium heat for 25 minutes or until potatoes are tender
- Remove potatoes from broth and allow to drain. Fill with caviar. Cover with a little sour cream and a another bit of caviar.