J Vineyards & Winery | Entertain With J | Recipes | Petite Yukon Gold Potatoes with Smoked Salmon & Sevruga Caviar

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by Executive Chef Mark E. Caldwell to pair perfectly with our exceptional portfolio of varietal and sparkling wines.

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Petite Yukon Gold Potatoes with Smoked Salmon & Sevruga Caviar

J Vintage Brut

Serves Yield 30 – 40 Hors d ’Oeuvres.

Ingredients:

10 Petite Yukon gold potatoes
8 ounces Smoked Salmon, chopped
8 ounces Crème Fraiche
1 ounce Sevruga Caviar
Extra Virgin Olive Oil as needed
Salt and Pepper to taste

Method:

Preheat oven to 400°. Slice the potatoes1/2-inch thick. Use a melon baller to scoop out the center of the potato to form a bowl. Brush a sheet pan with olive oil and sprinkle with salt and pepper. Place potatoes on sheet pan and brush them with olive oil, and then sprinkle with salt and pepper.

Place in 400° oven for 15-20 minutes. Roast the potatoes until they are slightly golden and soft when pierced with a knife. Remove from oven and allow them to cool.Once cooled, fill center with Crème Fraiche and top with the smoked salmon and Sevruga.