- 4 medium red potatoes
- 1 cup prepared Brandade de Morue Marseilles
- 1/4 cup sour cream
- 2 teaspoons caviar
- Peel and scrub the potatoes and boil them until just tender.
- Immediately drain the potatoes and immerse them in ice water to stop them from cooking.
- When the potatoes are cooled, cut crosswise into small slices.
- Top each of the slices with a spoonful of Brandade, a dollop of sour cream, and a small garnish of caviar. Serve.