Russian Potato Hors D?oeuvres RecipeTagged in Starter
Cut the potatoes in half and cut a small amount off the bottom of each half to allow it to stand securely. Top each with a spoonful of sour cream and ? teaspoon of caviar.
Serve well chilled with a sprig of watercress.
- 10 gourmet cooked and cooled potatoes
- 1 carton sour cream
- 100g Caviar (red and black)
- Watercress to garnish
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