Potato Caviar Canapes

Ingredients

8 oz. Washington yellow potatoes
1/2 cup cream fraiche
2 oz. caviar, red or black
1 small lemon, thinly sliced and cut into eighths

Directions

1. Boil potatoes until tender. Peel and slice into 1/2-inch rounds.
2. Top with 1 to 1-1/2 teaspoons cream fraiche and 1/2 teaspoon caviar.
3. Garnish each with a small triangle of lemon. Makes 18 to 20 servings.