Stuffed mini baked potatoes

Name: Stuffed mini baked potatoes
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 30
Ingredients: 500 g baby new potatoes; 15 g salted butter, melted; 3 tbsp crème fraîche; ½ lemon, for squeezing; 2 tsp English mustard, to taste; 20 g pack chives, finely chopped, plus extra to serve; 100 g jar Elsinore Salmon Caviar

This classy canapé, with a traditional feel to it, is perfect with a glass of bubbly.

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Makes30
CourseCanape
Prepare5 mins
Cook35 mins
Total time40 mins
PlusPreparation time 5 minutes + cooling

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Ingredients

500g baby new potatoes
15g salted butter, melted
3 tbsp crème fraîche
½ lemon, for squeezing
2 tsp English mustard, to taste
¼ x 20g pack chives, finely chopped, plus extra to serve
100g jar Elsinore Salmon Caviar

Method

Preheat the oven to 180ºC, gas mark 4. Wash the potatoes, then tip them into a roasting tin. Season with salt (the water on the skin helps the salt stick) and bake for 30-35 minutes, or until golden and cooked through.
Set the potatoes aside until cool enough to handle, then cut in half lengthways. Scoop out some of the flesh from the potato halves, leaving a border of about 3mm. Set aside the scooped-out potato flesh.
Brush the insides of the potato skins with butter and return them to the oven. Change the setting to grill and cook for 5-8 minutes, until golden. Set aside to cool a little.
Meanwhile, mash the reserved potato with a fork. Stir in the crème fraîche, a squeeze of lemon juice, the mustard and chives, then season. Spoon the mixture back into the warm potato skins, then top each one with a small spoonful of the salmon caviar, a sprinkling of chives and a grind of black pepper.