Christmas & New Years Eve Canapés
Served warm this is a mouthful of pure comfort. Creamy and rich it has an initial hit of smoke & salt from the bacon & capers, which gives way to a gentle hint of onion with a slightly sour tang. If this doesn’t make you want to drink and be merry, then nothing will.
20 new potatoes – all of a similar size
200g crème fraiche
small bunch chives – finely chopped
4 rashers smoked streaky bacon – cut into small lardons
1 tablespoon baby capers
- Toss the potatoes in olive oil & season with a little salt, and roast at 180C until golden & cooked through. In the meantime sauté the bacon, adding the capers for the final 2 minutes of frying. All this can be done in advance & the potatoes & bacon warmed when your guests arrive.
- Cut a cross in the top of the potato and push gently to open it up. Mix the chives into the crème fraiche and spoon a dollop onto the warm potato.
- Top with the bacon & capers & serve warm.