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Salmon and caviar-topped potatoes

Salmon and caviar-topped potatoes

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These delicious canapés make a great dinner party nibble - and you can start preparing them the night before

Makes: 30-40

Ingredients

The potatoes can be cooked up to the end of step 1 the day before. Then store them in a plastic bag in the fridge overnight.

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500g (1lb) new potatoes, scrubbed
2-3 tbsp chopped fresh chives, plus extra for garnish
200ml carton crème fraîche
150-200g packet smoked salmon, cut into thin strips
Caviar, for garnish

Method

Place the potatoes in a saucepan and cover them with water. Bring to the boil and cook the potatoes for 15-20 minutes, or until they are just tender. Remove the pan from heat and drain the potatoes. Run cold water over the potatoes to cool them quickly.
Stir the chopped chives into the crème fraîche.
Cut the cold potatoes in half and spoon a little of the crème fraîche mixture on each, and then arrange a strip of smoked salmon on top. Spoon on a little caviar and garnish with chives. Serve within 30 minutes of making.

Top tip:The potatoes can be cooked up to the end of step 1 the day before. Then store them in a plastic bag in the fridge overnight.Feature: Sue McMahon. Photos: Noel Murphy. Props stylist: Sue Radcliffe.

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Nutritional information per portion

Calories 35(kcal)
Fat 2.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.