Baked Potatoes with Horseradish & Caviar
Use this recipe to add some spice to your next event/party!
2 medium russet potatoes, scrubbed
1/2 cup reduced-fat sour cream, divided
1/4 cup low-fat milk
2 tablespoons prepared horseradish
1 tablespoon chopped fresh chives
1 teaspoon chopped fresh dill, plus sprigs for garnish
1/4 teaspoon Fleur de Sel Sea Salt
1/4 teaspoon freshly ground pepper
1. Preheat oven to 400°F.
2. Pierce potatoes in several places with a fork. Bake directly on the center rack until tender, 45 to 60 minutes. (Alternatively, microwave on Medium, turning once or twice, until soft, about 20 minutes.)
3. Reduce oven temperature to 375°.
4. When the potatoes are cool enough to handle, cut in half and scoop the insides into a bowl. Place the skins in a small baking dish. Add 1/4 cup sour cream, milk, horseradish, chives, chopped dill, sea salt and pepper to the potato insides. Beat with an electric mixer or mash with a potato masher until smooth; divide among the potato skins.
5. Bake the stuffed potatoes until the filling is hot, 15 to 20 minutes. (Or microwave until hot, 2 to 4 minutes.)
6.To serve, top each half with 1 tablespoon of the remaining sour cream, 1/2 teaspoon caviar and a dill sprig.
Creamy Scrambled Eggs with Canadian Caviar
30-50 grams of Canadian Sturgeon Caviar
1/4 teaspoon kosher salt
1 tablespoon unsalted butter
1 tablespoon heavy cream
1/4 cup sour cream
1/4 cup finely chopped red onions or shallots
1. Whisk together eggs and salt in medium bowl. Melt butter in 8-inch non-stick skillet over medium heat. Add eggs and cook, stirring continuously until they begin to set around the edges, about 1 minute. Reduce heat to medium low and continue to cook, gently stirring and scraping constantly until eggs are thick enough that the spatula leaves a trail in the bottom, about 1 minute longer. Continue to cook, stirring more vigorously to prevent eggs from forming large curds until eggs are just barely set and no liquid remains. Add heavy cream, stir to combine, and transfer eggs to serving plate.
2. Serve eggs immediately with toast, passing caviar, sour cream, and red onions at the table.