Baked Roseval potatoes with sour cream and salmon caviar

These luxurious little snacks are perfect for celebratory drinks parties or pre-dinner snacks. Our catering business Caprice Events often serves them at canapé parties, the kind of caviar depending on the client's budget. Saviar or keta, pink salmon roe is one alternative. Another is Avruga, herring roe, which is black. There's even a vegetarian "caviar" made in the Orkneys from seaweed.

20 Roseval potatoes, or similar small potatoes
30g crème fraîche, or more if you wish
30g keta salmon caviar

Pre-heat the oven to 200°C/Gas mark 6. Bake the potatoes for 30-40 minutes, remove from the oven and leave to cool a little. Cut a cross on top of the potatoes and push the potato up with both thumbs and forefingers as you would with a jacket potato. Spoon a little crème fraîche inside and the caviar on top.