150 g Pur Natur cream 38%
10 g mustard
pepper and salt
25 g ground horseradish
1 bunch chives
Cook the potato until you can scoop it out using a Parisienne scoop. Mix the flesh with the sour cream, butter and chopped chives. Season with pepper and salt.
Fill the potato again and put it in the oven for 5 minutes at 200 °C.
Whisk the cream for the horseradish cream until smooth.
Add all the ingredients together.
Fill a piping bag to make pretty little towers.
Place a quenelle of caviar on the potato and garnish with a leaf.
Photography: Heikki Verdurme