8 small/medium new potatoes ½ C crème fraiche 2 oz vendace roe, lumfish, herring roe ½ oz chives
Boil the potatoes in lightly salted water until just cooked, allowing approximately 8 to 12 minutes. Once the potatoes are cool, cut them in half and place them on a serving plate. Finely chop half of the chives and mix with the crème fraiche. Spoon a small dollop on the top of each potato half, followed by a teaspoon of roe. Garnish with short lengths of the remaining chives.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.