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Caviar on Potato with Creamy Champagne Dressing

Caviar on Potato with Creamy Champagne Dressing

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This elegant potato and caviar appetiser offers a sophisticated take on a classic flavour pairing. By combining tender cubes of golden potato with a delicate champagne and chive dressing, the dish provides a creamy, savoury base that perfectly complements the salty burst of the caviar. It is a refined vegetarian starter that feels celebratory and luxurious, making it an ideal choice for a special occasion or festive gathering.

Designed as a bite-sized starter, these little glasses are as visually striking as they are delicious. The hint of sparkling wine in the dressing adds a subtle acidity that cuts through the rich soured cream, highlighting the citrus notes of the lemon zest. Serve these immediately as part of a canapé selection, or prepare the potato base in advance for an effortless yet impressive dinner party hors d'oeuvre.

Ingredients for Caviar on Potato with Creamy Champagne Dressing

2 large Yukon gold potatoes, peeled and diced into 1/2-inch cubes (about 350 to 475ml )
120ml soured cream
1/8 cup sparkling wine
2 tablespoons chives
1/4 teskedar citronskal
60g Sterling Royal or other caviar
Salt

How to make Caviar on Potato with Creamy Champagne Dressing

Bring a large pot of generously salted water to a boil. Boil the potatoes until just cooked through, about 5 minutes. Drain and cool immediately; set aside.

In a mixing bowl combine the soured cream, sparkling wine, chives, and lemon zest.

Add the well-drained, cooled potatoes to the dressing and gently mix until combined. Fill 8 shot glasses almost to the rim with potato salad. (You can also use 4 martini or other glasses, Chinese soupspoons, or other small containers.) Top with 5g of caviar. Serve immediately or keep chilled until service.

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