Caviar Potatoes: A Poor Man's Billionaire Fantasy

Editorial working recipe. This method has not yet been independently kitchen-tested by our publication. Follow safe food handling guidance and ingredient labels.

What you shall require

• 8 baby potatoes or 4 medium waxy potatoes
• 2 tbsp extra-virgin olive oil
• 100 g lactose-free cultured cream or crème fraîche
• 15–30 g sturgeon caviar, salmon roe or trout roe
• 1 tbsp finely snipped chives
• Flaky salt and a few drops of lemon juice

How it is done

1. Heat oven to 210°C conventional or 190°C fan-forced. Scrub potatoes, dry thoroughly, toss in oil and salt and spread on a tray.
2. Roast until tender and crisp, about 30–40 minutes depending on size, turning once. Allow to cool until just warm.
3. Halve baby potatoes, or slice medium potatoes into thick rounds and flatten a little to create stable canapé bases.
4. Spoon a small dollop of cultured cream onto each; avoid piling on so much that it overwhelms the roe.
5. Using a clean non-reactive spoon, add a small quantity of caviar or roe immediately before serving.
6. Finish with chives and a restrained drop of lemon only if the roe benefits. Serve the roe cold and the potatoes slightly warm, with no prolonged room-temperature display.

The household notes

True caviar is sturgeon roe. Salmon and trout roe offer a bolder and less expensive alternative; label the version you serve accurately.

Keep fish roe refrigerated as directed by the producer and do not leave the finished canapés on an unattended warm buffet.

For greater crunch, flatten potatoes gently and roast for another 10 minutes before adding cold toppings.

For safe storage, cooling and reheating, see Food Standards Australia New Zealand. Discuss severe allergens and medically necessary restrictions with affected guests.