Blue Potato Canapé with Caviar
- 4 small blue potatoes
- 30 g (1.0 oz) Da Vinci Ars Italica Caviar
- 1 tablespoon of sour creme
- Few leaves of terragon for decoration
Wash the potatoes and steam cook them for about 20 minutes. Let them cool off and peal them. Cut a quarter inch slices, slightly salt them and arrange them in a plate.
Top them with a touch of sour cream, a spoonful of caviar and few terragon leaves.