Ingredients

  • 1 pound (about 10) small new potatoes
  • 2 tablespoons unsalted butter
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 8 tablespoons (about 4 ounces) salmon caviar
  • 1 teaspoon peanut oil
  • 1 ½ teaspoons chopped parsley leaves
  • 1 ½ teaspoons chopped fresh tarragon leaves
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      225 calories; 12 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 9 grams protein; 181 milligrams cholesterol; 578 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Place the potatoes in a saucepan and cover with water. Bring to a boil and cook until tender, about 20 minutes. Drain off the water and allow the potatoes to cool until they are lukewarm. Peel the potatoes and cut them into 3/8-inch slices. Set aside.
  2. When ready to serve, return the potatoes to the saucepan. Add the butter, salt and pepper and cook over medium heat until the potatoes are lukewarm. Divide the potatoes among 4 plates.
  3. Meanwhile, place the caviar in a small bowl and gently stir in the oil. (It will separate the grains of caviar, making it easier to sprinkle on the potatoes.) Sprinkle the caviar on the potatoes and garnish with the parsley and tarragon. Serve immediately.

30 minutes

Dining and Cooking