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Fingerling Potato Cups with Creme Fraiche & Caviar

by The Corner Kitchen Catering, Chef: Emily Abernathy

1 lb of fingerling potatoes
1 pint of sour cream
1 oz caviar
2 oz chives, cut on the diagonal into 1 inch pieces

  1. Boil potatoes in salted water for 8 minutes.
  2. Cut into 1 inch pieces and slice off the bottoms.
  3. Scoop out a 1/2 inch depression in each potato to form a small cup.
  4. Fill a squeeze bottle with the sour cream.
  5. Fill half the cup with sour cream.
  6. Fill remaining side of the cup with caviar.
  7. Garnish with chives


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