16 slices of 1-cm thick baguette-style bread
1 tablespoon of olive oil
2 large potatoes, cooked al dente in water with salt and rosemary, cut into cubes
2 hard-boiled eggs, cut into cubes
1/4 cup of mayonnaise
1/3 cup of yogurt
1 teaspoon of mustard seeds
Salt to taste
1 stalk of pickled caper, chopped
3 tablespoons of caviar (or capelin)
French chives for garnish
Lemon juice
16 slices of 1-cm thick baguette-style bread
1 tablespoon of olive oil
2 large potatoes, cooked al dente in water with salt and rosemary, cut into cubes
2 hard-boiled eggs, cut into cubes
1/4 cup of mayonnaise
1/3 cup of yogurt
1 teaspoon of mustard seeds
Salt to taste
1 stalk of pickled caper, chopped
3 tablespoons of caviar (or capelin)
French chives for garnish
Lemon juice
Preheat the oven to moderate heat (180°C)
In a baking dish, lightly brush the bread slices with olive oil and bake for 5 minutes or until lightly toasted
Set aside
Mix the cooked potatoes with the eggs, mayonnaise, yogurt, and mustard seeds
Season with salt and refrigerate
When serving, combine the caper with the mayonnaise and mix delicately
Place the toasted bread slices on a plate, warm or at room temperature
Using the rounded edge of a knife, create a slight groove in the mayonnaise
Fill with caviar (or capelin) and garnish with French chives
Finally, season with lemon juice.
