ROASTED RED POTATO CANAPES WITH SALMON ROE

Preparation Method :

• Preheat oven to 180°C (350°F).
• Rub potatoes with olive oil and put in a baking dish. Roast until tender, 45 minutes. Remove from oven, let cool, and cut in half. Using a teaspoon or melon bailer, scoop out centres, leaving a generous 6-mm rim.
• Put scooped-out potato flesh in a bowl and add salt, pepper, and creme fraiche. Mash the mixture together with a fork.
• Fill each scooped-out potato half with potato mixture. Sprinkle with salt, dollop with the remaining creme fraiche, and sprinkle with salmon roe, chives, and freshly ground pepper. Serve warm.