Recipe by Bergy
These potato balls make a lovely appetizer. They look elegant. I usually use the red caviar just for the color, black is equally as good. If you have Russian Caviar DO NOT waste it on this recipe have on it's own - it will make anyone a caviar lover. Caviar is salty but delightful . I'll bet you'll be back for more - Serve with a light white, chilled wine. "Ortega" is perfect. This recipe was originally from : 1000 Low Fat recipes" by Terry Golson
Top Review by Halcyon Eve
We love this appetizer--we make it with eensy weensy baby reds or golden-fleshed (like Yukon Gold) potatoes, creme fraiche, and tiny black caviar (I've forgotten the kind of fish we usually use). I like to garnish each with two wee (about 1 1/2 - 2 inches long) chive leaf tips. Simple but oh-so-elegant! goes very well with champagne/sparkling wine (extra dry or brut). I make the potatoes ahead and chill them, then it just takes a few minutes to assemble and garnish them.
- 24 small potatoes, scrubbed
- 1 1⁄2 teaspoons lite olive oil (or Virgin)
- 1⁄2 cup 2% fat cottage cheese or 1⁄2 cup low-fat sour cream
- 3 teaspoons caviar
Directions See How It's Made
- Toss the potatoes with the olive oil to coat them and bake in 425F oven until tender approx 25-30 minutes.
- Whip the cottage cheese until smooth having the consistency of sour cream or use sour cream.
- When the potatoes are cool enough to handle cut a sliver off the bottom of each potato so it will sit upright and with a tiny spoon or melon baller carefully scoop out the inside leaving a sturdy little cup, Use the flesh for another recipe.
- If you wish you may now refrigerate them until ready to serve (overnight is fine) or continue filling them. Potatoes should be at room temperature for serving.
- Sprinkle a bit of pepper inside each cup, fill with cottage cheese or sour cream, top with caviar and serve. Garnish the serving platter with tiny wedges of lemon (Optional).