These delicious canapés make a great dinner party nibble – and you can start preparing them the night before
- 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
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 for making Salmon and caviar-topped potatoes
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.