MINI TREASURES
Caviar is said to increase blood flow and is therefore believed to be an aphrodisiac. But you certainly don’t want to eat too much of it as it’s high in cholesterol and salt. This appetizer calls for just a smidgen to add a little saltiness to balance the tangy flavor of the cream cheese. A piping bag will make the cream cheese topping look elegant.
Serves 4–6; (makes 16 mini potato skins)

Mini potato skins:
4 mini white potatoes 4
4 mini red potatoes 4
corn oil (for deep-frying)

Filling:
8 oz cream cheese, at room temperature 250 g
2 tsp finely chopped fresh mint 10 mL sea salt to taste freshly ground black pepper to taste
16 small, fresh basil leaves 16
1/4 cup caviar of choice 50 mL

Wash the potatoes. Cut a thin slice off the top and bottom of each potato to make a flat surface for it to sit on. Cut the potatoes in half, parallel to the
previous 2 cuts. Using a melon baller, scoop out the insides of the potatoes, leaving about 1/4 inch (5 mm) of flesh with the skin. Fill a large pot with
boiling, salted water. Add the potatoes. Cook the potatoes for 15 minutes or until they’re al dente. Fill a large bowl with cold water. Remove the potatoes
with a slotted spoon and transfer them to the cold water “bath” to stop them from cooking further. Heat the oil to 375°F (190°C) in a deep-fryer or a large,
deep pot. Deep-fry the potato skins for 2 to 3 minutes, or until they’re golden brown. Remove the skins from the oil using a slotted spoon. Drain them on
paper towel. Let them cool. Combine the cream cheese, mint, salt and pepper in a small bowl. Transfer this mixture to a piping bag. Set a basil leaf to one
side inside each potato skin. (When the cream cheese is piped into the potato skins, you want to see the green leaf.) Pipe about 1 tsp (5 mL) of the cream
cheese topping into each potato skin. Add 1/4 tsp (1 mL) of caviar. Serve the potato skins at room temperature or chilled.

building blocks
The predominant building block is saltiness from the caviar. A crisp, dry white has enough sourness to offset the saltiness.

flavors
Choose a crisp, dry white with citrus notes to complement the flavor of the caviar.

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