Jacket potatoes with caviar and dill sour cream

Preparation time: approx. 5 minutes

The perfect staging!

The particularly practical thing about excellent caviar: it doesn’t need much else. Here, warm jacket potatoes and dill sour cream create the stage for the really big performance!

Our tip:

The potato should also be of the best quality for this simple dish. It is not so important whether you choose “waxy” or “predominantly waxy” potatoes – good taste is important, preferably a regional potato from a farmer’s hand. We recommend, among others, organic Linda, Sieglinde, Cilena, Ditta, Nicola – and also specialties such as the Bamberg croissants or the French La Ratte potato.

ingredients

  • 12 small-medium sized potatoes of best quality*
  • salt
  • 3-4 sprigs of dill (+ the dill tips for serving, optional: some dill flowers)
  • 200 g sour cream
  • vegetable oil (optional)
  • 125-150 g caviar ( e.g. Ossetra or Imperial Auslese )

preparation

Cook the potatoes in boiling salted water for 12-20 minutes, depending on their size, until al dente. Finely chop the dill, add to the sour cream, stir the sour cream until creamy. Just lightly salt.

Drain the potatoes, cool briefly in cold water and peel. Optionally, briefly mix the potatoes with vegetable oil for a nice shine.

Serve the warm potatoes with sour cream and dill tips (optionally also dill blossoms), topped with caviar and serve immediately.

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