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Bliss Potatoes with Sour Cream and Caviar

Osetra and sevruga are the next best thing to the hard-to-find Beluga caviar—and definitely worth the splurge!

4		small red bliss potatoes, about 1 to 1-1/2 inches in diameter
1		quart water
1		tablespoon salt
2		tablespoons vegetable oil
		Pinch of salt
8		teaspoons sour cream
1		tablespoon fresh chopped chervil or 1 teaspoon dried chervil leaves
1		ounce sevruga or osetra caviar

Place potatoes in a medium saucepan; add water and salt. Bring to a boil over high heat. Cover; reduce heat to simmer and cook 15 to 20 minutes or until tender. Drain and cool until easy to handle.

Cut a flat spot on opposite ends of each potato. Cut each potato in half between the flat spots. Remove 1 scoop out of the inside of the potato with a small melon baller. Place potato halves in a bowl, drizzle with oil and toss gently to coat. Sprinkle with salt.

Place potatoes on cooking grate and grill 8 to 10 minutes, turning once halfway through grilling time. Remove from grill and cool slightly.

Spoon 1 teaspoon sour cream into each potato half. Sprinkle with chervil and top with caviar.

Makes 8 servings.

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