20 fingerling potatoes
1 bay leaf
6 tablespoons crème fraîche
zest and juice of one lemon
6 tablespoons caviar, preferably black
fresh or dried dill to garnish (optional)
Halve potatoes and scoop out a small hole in the center of each. Boil the potatoes and bay leaf together. Drain potatoes; discard bay leaf.
Mix crème fraîche and lemon juice and zest. Spoon into the holes in the potatoes. Top with caviar. Garnish with dill and serve.