Makes 20

20 tiny new potatoes, pricked with a fork

1 tbsp olive oil

2 tsp salt

½ cup sour cream

3 ½ ounces (100g) black lumpfish caviar

Preheat oven to 400? F (200?C)

Toss potatoes with oil and salt until evenly coated.  Place on a baking sheet and cook until soft inside and crisp outside, about 30 minutes.  Cool completely.  Cut a cross on top of each potato and squeeze gently to open.

Top each tiny potato with 1 tsp each of sour cream and caviar.   Serve at once.

The book "Hors D'oeuvres" by Eric Treuille & Victoria Blashford-Snell has some wonderful recipes which are delicious, beautiful and simple to make.