This looks wonderful - great color and presentation~
Note:
"This is a great made-ahead hors d'ouvre that's easy enough to prepare by a kid. Scrub the new potato well and boil them in salted water until tender. Slice off a bit from the top and a tiny bit from the bottom so the potato can stand still on a plate. Top each potatoe with a tiny quenelle of sour cream (or creme fraiche if you have it at home), a little bit of tobiko, and garnish with two tiny lengths of chives.
The colour contrast is beautiful and I guarantee that this dish will stand out on a buffet table!"
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