10 gourmet cooked and cooled potatoes
1 carton sour cream
100g Caviar (red and black)
Watercress to garnish
Procedures : Cut the potatoes in half and cut a small amount off the bottom of each half to allow it to stand securely. Top each with a spoonful of sour cream and ? teaspoon of caviar.
Serve well chilled with a sprig of watercress