Bliss Potatoes With Sour Cream And Caviar

Recipe Ingredients

4		Red bliss potatoes - (abt 1 1/2" dia) (small)
1		Water
1 tablespoon	15ml	Salt
2 tablespoons	30ml	Vegetable oil
1		Salt
8 teaspoons	40ml	Sour cream
1 tablespoon	15ml	Chopped fresh chervil
		= (or 1 tspn dried chervil leaves)
1 oz	28g	Sevruga or osetra caviar

Recipe Instructions

Place potatoes in a medium saucepan; add water and salt. Bring to a boil over high heat. Cover; reduce heat to simmer and cook 15 to 20 minutes or until tender. Drain and cool until easy to handle.

Cut a flat spot on opposite ends of each potato. Cut each potato in half between the flat spots. Remove 1 scoop out of the inside of the potato with a small melon baller. Place potato halves in a bowl, drizzle with oil and toss gently to coat. Sprinkle with salt.

Place potatoes on cooking grate and grill 8 to 10 minutes, turning once halfway through grilling time. Remove from grill and cool slightly.

Spoon 1 teaspoon sour cream into each potato half. Sprinkle with chervil and top with caviar.

This recipe yields 8 servings.

Wine Recommendation: Champagne, of course. Choose one from Epernay, France, and you can't go wrong.

Source:
Weber's Recipes at http://www.weber.com

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