Red potato slices topped with silky, salty Brandade are a lovely addition to an hors d’oeuvres platter. Try them with a glass of Bordeaux clairet – sparkling clairet if you’re in a party mood.
Cook’s note: The ice water bath called for in this recipe is not optional. This process must be used to retain the potatoes' firm texture.
Prep Time: 15 minutes
Total Time: 15 minutes
- 4 medium red potatoes
- 1 cup prepared Brandade de Morue Marseilles
- ¼ cup crème fraiche or sour cream
- 2 teaspoons caviar
Scrub the potatoes and boil them until just tender. Immediately drain the potatoes and immerse them in ice water to stop them from cooking. When the potatoes are cooled, cut crosswise into 1/3-inch thick slices. Top each of the slices with a spoonful of Brandade, a dollop of crème fraiche, and a small garnish of caviar.
Makes 8 servings.