Blini with Caviar and Crème Fraiche

16 mini blinis
8 ounces Crème Fraiche
4 ounces Smoked Salmon
2 ounces Paddlefish Caviar
Fresh dill for garnish (optional)

Warm blinis in low-temperature oven (200 degrees) if desired and transfer to serving platter. Top each blini with a piece of smoked salmon, followed by a dollop of crème fraiche. Crown each with a teaspoon of paddlefish caviar and garnish with sprig of dill.

Makes 16 hors d’oeuvres

Paddlefish Caviar Potatoes

16 small new potatoes
8 ounces Crème Fraiche
2 teaspoons chopped fresh chives
2 ounces Paddlefish Caviar
Salt and pepper to taste
Fresh dill or parsley for garnish (optional)

Preheat the oven to 350 degrees. Wash potatoes, place on a baking sheet and place in the oven. Bake for 20 minutes, remove potatoes and allow to cool. Slice potatoes in half and using a teaspoon or small melon baller, scoop out the flesh of each potato half, leaving approximately 1/4 inch of potato in each half. Place ¾ tablespoon of crème fraiche in each potato and sprinkle lightly with the chives. Top each with a small amount of caviar and garnish if desired.

*Helpful hint: To steady the potatoes on the serving platter, gently slice a small amount from the bottom of the potato to create a level base.

Makes 32 hors d’oeuvres