Yellow Finnish Potato With Creme Fraiche And Osetra Caviar Recipes

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YELLOW FINNISH POTATO WITH CREME FRAICHE AND OSETRA CAVIAR



Yellow Finnish Potato with Creme Fraiche and Osetra Caviar image

Provided by Food Network

Categories     appetizer

Time 45m

Number Of Ingredients 6

1 medium to large Yellow Finnish potato
Gold foil
3 tablespoons creme fraiche
Salt
Black pepper
1 ounce osetra caviar

Steps:

  • Preheat the oven to 400 degrees F.
  • Wash the potato and prick with a fork a few times. Wrap in gold foil. Place in the oven for 40 minutes or until done. Remove from the oven and cut open with a knife. Place the creme fraiche in the center and season with salt and pepper. Top with caviar.

ROASTED FINGERLING POTATOES WITH CREME FRAICHE AND CAVIAR



Roasted Fingerling Potatoes with Creme Fraiche and Caviar image

Provided by Tyler Florence

Categories     appetizer

Time 1h10m

Yield 12 appetizer servings

Number Of Ingredients 7

2 dozen fingerling potatoes, washed and scrubbed, halved lengthwise
1/2 cup extra-virgin olive oil, plus 2 tablespoons
2 fresh rosemary sprigs, needles stripped from the stems and chopped
Sea salt and freshly ground black pepper
1 cup creme fraiche or sour cream
1 (3-ounce) jar osetra caviar
Minced fresh chives, for garnish

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large mixing bowl, toss the potatoes with 1/2 cup of olive oil, rosemary, and a generous seasoning of salt and pepper. Coat a small roasting pan with the remaining olive oil and put the potatoes in the pan, cut-side down. Bake for 50 to 60 minutes, until the potatoes are tender on the inside and golden on the outside.
  • Let the potatoes cool slightly and then arrange on a serving platter. Serve the potatoes with the creme fraiche, caviar, and chives for self-service hors d'oeurves. This goes great with champagne. If you wish, spread each potato with a 1/4 teaspoon of creme fraiche and 1/2 teaspoon caviar instead of dipping.

YELLOW FINNISH POTATO WITH CREME FRAICHE AND OSETRA CAVIAR



Yellow Finnish Potato with Creme Fraiche and Osetra Caviar image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 1 serving

Number Of Ingredients 5

1 medium to large Yellow Finnish potato
Gold foil
3 tablespoons creme fraiche
Salt and freshly ground black pepper
1 ounce osetra caviar

Steps:

  • Preheat the oven to 400 degrees F.
  • Wash the potato and prick with a fork a few times. Wrap in gold foil. Place in the oven for 40 minutes or until done. Remove from the oven and cut open with a knife. Place the creme fraiche in the center and season with salt and pepper. Top with caviar.

BAKED POTATOES WITH CRéME FRAICHE AND CAVIAR



Baked Potatoes with Créme Fraiche and Caviar image

Very simple and ultra-delicious, these special baked potatoes will make a wonderful starter, side, or even a light main for all kinds of celebratory gatherings. Martha likes to use Yukon Gold potatoes as their thin skin crisps up nicely in the oven.

Provided by Martha Stewart

Categories     Seafood Recipes

Time 1h35m

Yield 6

Number Of Ingredients 3

6 Yukon Gold or russet potatoes, scrubbed
Kosher salt
Crème fraiche and best-quality caviar and/or salmon roe, for serving

Steps:

  • Preheat oven to 350°F with a rack in center. Bake potatoes directly on rack until darkened slightly, beginning to wrinkle, and easily pierced with the tip of a knife, 1 to 1 1/2 hours (depending on size).
  • Working one at a time, immediately wrap potatoes in a clean kitchen towel and slam down onto a countertop (this ensures a light, fluffy texture). Slash potatoes to open, season, and top generously with dollops of crème fraîche and scoops of caviar. Serve immediately.

SWEET POTATO, CRèME FRAîCHE, AND CAVIAR BITES



Sweet Potato, Crème Fraîche, and Caviar Bites image

Categories     Fish     Steam     Cocktail Party     Sweet Potato/Yam     Engagement Party     Sour Cream     Gourmet

Yield Makes about 40 hors d'oeuvres

Number Of Ingredients 4

2 long narrow sweet potatoes (about 1 1/4 pounds), scrubbed
about 1/2 cup crème fraîche or sour cream
1 ounce caviar
tiny dill sprigs for garnish

Steps:

  • Cut the sweet potatoes crosswise into 1/4 inch slices with a large sharp knife and with a sharp 1- to 1 1/2-inch decorative cutter cut a decorative shape from each slice. Steam the sweet potatoes in a steamer set over boiling water, covered, for 5 to 6 minutes, or until they are just tender, arrange them in one layer on a plate, and let them cool, their surface covered with plastic wrap. Chill the sweet potatoes for at least 1 hour or overnight. The sweet potatoes my be made 1 day in advance and kept covered and chilled.
  • Arrange the sweet potatoes, patted dry, on serving plates, top each piece with 1/2 teaspoon of the crème fraîche and 1/8 teaspoon caviar, and garnish the "bites" with the dill.

YUKON GOLD POTATO KNISHES WITH OSETRA CAVIAR



Yukon Gold Potato Knishes With Osetra Caviar image

Provided by Patricia Yeo

Categories     appetizer

Time 2h30m

Yield 8 to 12 appetizer-size servings (36 pieces in all)

Number Of Ingredients 8

1 1/2 pounds Yukon Gold potatoes, scrubbed
1/2 medium onion, peeled
Salt and fresh black pepper to taste
3/4 cup creme fraiche
12 spring roll wrappers, each about 6 inches square
1 large egg, beaten
Canola oil for frying
About 2 ounces osetra caviar

Steps:

  • Place potatoes in a large saucepan, and cover with cold water. Bring to a boil, reduce heat and cook at barest simmer until a skewer glides easily through potatoes, about 1 hour. Drain potatoes, cool slightly and peel. Run potatoes through a food mill and into a bowl. Grate onion on the large holes of a box grater directly into bowl with potatoes. Season with plenty of salt and some pepper. Stir in 1/2 cup creme fraiche. Cool to room temperature. (Potatoes can be covered and refrigerated for up to 1 day.)
  • Set one wrapper on a work surface with one corner facing you. Spread scant 1/4 cup potatoes about 2 inches above bottom corner so that potatoes form 1-inch-wide strip that extends almost from one side of wrapper to the other. Fold bottom corner of wrapper over potatoes. Roll wrapper, folding in sides to enclose potatoes. When you get three-quarters of the way to the top, brush remaining edges with beaten egg and continue rolling to seal. Repeat with the rest of the wrappers and filling. (Knishes can be refrigerated, uncovered, for up to 1 day.)
  • Heat 1 inch oil in a large, deep saucepan until very hot but not quite smoking, about 375 degrees. With tongs, add several knishes, and fry, turning once or twice, until golden brown all over, about 1 minute. Remove from oil, and drain on paper towels. Fry remaining knishes in batches.
  • With serrated knife, trim a thin slice from either end of each knish. Cut each knish crosswise into three pieces. Arrange pieces, with one cut side up, on a platter. Top each piece with a dollop of remaining creme fraiche and a little caviar. Serve immediately.

Nutrition Facts : @context http, Calories 84, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 84 milligrams, Sugar 0 grams, TransFat 0 grams

DILL MASHED POTATOES WITH CRèME FRAîCHE AND CAVIAR



Dill Mashed Potatoes with Crème Fraîche and Caviar image

Categories     Potato     Side     Quick & Easy     New Year's Eve     Winter     Sour Cream     Dill     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 5

3 1/2 pounds russet potatoes, peeled, cut into 2-inch pieces
1 cup crème fraîche or sour cream
1/4 cup (1/2 stick) butter, room temperature
3 tablespoons (packed) finely chopped fresh dill
1 4-ounce jar salmon caviar

Steps:

  • Cook potatoes in large pot of boiling salted water until very tender, about 25 minutes. Drain well. Return potatoes to pot; mash over low heat until almost smooth. Add crème fraîche and butter; whisk until smooth and fluffy. Stir in dill. Season with salt and pepper. (Potatoes can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm over low heat, stirring frequently.)
  • Top potatoes with caviar and serve.

ROASTED FINGERLING POTATOES WITH CRèME FRAîCHE AND CAVIAR



Roasted Fingerling Potatoes with Crème Fraîche and Caviar image

Categories     Dairy     Potato     Appetizer     Bake     Christmas     Winter     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 12 servings

Number Of Ingredients 5

4 pounds unpeeled small fingerling potatoes, halved lengthwise
3 tablespoons olive oil
1 1/2 tablespoons minced fresh rosemary
1 1/2 cups chilled crème fraîche or sour cream
2 ounces black caviar (about 1/4 cup)

Steps:

  • Preheat oven to 400°F. Combine potatoes, 2 tablespoons oil, and rosemary in large bowl. Sprinkle with salt and pepper and toss to coat. Brush large rimmed baking sheet with 1 tablespoon oil. Arrange potatoes, cut side down, in single layer on prepared sheet. Shake pan slightly to prevent sticking. Roast until potatoes are brown, crisp, and cooked through, about 35 minutes. Cool 10 minutes on sheet. Place bowls of crème fraîche and caviar on large platter. Arrange potatoes, cut side up, around bowls and serve.

CAVIAR AND CRèME FRAîCHE TARTLETS



Caviar and Crème Fraîche Tartlets image

It doesn't get simpler-or more elegant-than crème fraîche and caviar tartlets alongside a glass of sparkling wine.

Provided by Union Square Events

Categories     Appetizer     Party     Caviar     Milk/Cream     Christmas     New Year's Eve     Oscars     Anniversary     Valentine's Day     Cocktail Party     Hors D'Oeuvre     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 mini-tarts

Number Of Ingredients 4

12 mini round tart shells (1 1/3-inch) or frozen mini phyllo shells, baked according to package instructions
6 tablespoons crème fraîche
2 tablespoons (.75 ounce) caviar, such as Ossetra or Beluga
2 tablespoons thinly sliced chives

Steps:

  • Arrange tart shells on a serving platter. Spoon crème fraîche into a small resealable plastic bag and snip a 1/4" opening in the corner. Pipe about 1/2 tablespoon crème fraîche onto one side of tart shells and spoon 1/2 teaspoon caviar onto the other side. Garnish with chives and serve immediately.

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