(Starter - Serves 4)
Ingredients
400 g / 14 oz small, new potatoes, rinsed
Chives butter
50 g / 2 oz softened butter
2 tbsp chives, finely chopped
1 tsp salt
freshly ground pepper
120 g / 4 oz danish caviar, neutral
Decoration:
fresh chives
freshly ground pepper
|
|
 
Instructions
Boil the potatoes approx. 15 min. until tender, but firm.
Chives butter: Mix butter with chives, salt and pepper. Place the chives butter in a bowl covered with foil at room temperature, until the rest of the dish is ready to serve.
When the potatoes are boiled, discard of the water. Place the pan on the stove for 30 seconds to dry the potatoes. Halve them and pile them in a heap on plates. Place the chives butter on the potatoes and let the butter begin to melt.
Place the danish caviar on top with a spoon. Decorate with chives and freshly ground pepper. Serve immediately.
Tip: Use asparagus potatoes, cooked in their jackets and peeled, instead of new potatoes. Heat them 3 min. in boiling water before serving. Alternatively, serve potatoes with peel.
Danish caviar is available in jars. Use fresh or frozen lumpzucker roe, swedish löjrom or roe of salmon instead of danish caviar.
|