500g Miniature Potatoes
180g Cream Cheese, full fat
1 cm Fresh Wasabi, grated (or 1 tsp Wasabi Powder)
Pinch of salt flakes
Caviar or Vegan Seaweed Caviar to garnish
1. Preheat oven 180C. Pop the potatoes in a pan of cold water and bring to the boil. Boil 6-8 minutes or until just tender. Drain and set aside to steam dry.
2. Bake the potatoes in the oven for 17-20 minutes or until crisp and golden.
3. Meanwhile, mix the cream cheese, wasabi, lime zest and salt and pop into a piping bag.
4. When the potatoes are cool, pipe the cream cheese onto the top and garnish with caviar.