Mini Jacket Potatoes with Lemon Chive Mayo, Smoked Salmon and Caviar

Makes: 16 canapes (serves 8)
Prep time: 10 minutes
Cook time: 15-20 minutes

Ingredients:

• 100g Loch Duart Signature Smoke Scottish Smoked Salmon
• 400g-500g miniature potatoes
• ½ tbsp olive oil
• 1 tsp sea salt flakes
• Freshly ground black pepper
• 100g good-quality mayonnaise
• 1 lemon, zest and juice
• Half a bunch of fresh chives, finely chopped
• 1 tbsp caviar (optional)
• Fresh dill sprigs to garnish or finely chopped chives

Method:

1. Preheat the oven to 180°C fan/200°C. Place the potatoes on a lined baking tray they drizzle over the olive oil and sprinkle over the salt and pepper. Toss everything together so the potatoes are coated in the oil and seasoning and roast for 15-20 minutes until golden and crispy, turning halfway through.
2. Mix the mayonnaise with the lemon zest and juice and chives.
3. When the potatoes are ready, cut a small slit in the top of the potato, top with a dollop of the mayonnaise, then a generous piece of smoked salmon, a small spoonfull of caviar if using and fresh dill or chives to garnish.