Salmon Caviar And Tzatziki Vol-au-vents

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 2 large potatoes/ 3 medium-sized potatoes
• 4 ounces tzatziki
• 7 ounces small jar salmon roe
• 1/2 lemon
• pepper

Recipe

• 1 wash and dry the potatoes. if the potatoes are fresh, leave the skin on for nutrition. for a more presentable look, you may peel off the skin.
• 2 poke a knife into both ends of the potato making a deep 'x' each, (taking note that they will be sliced and used like biscuits).
• 3 wrap each potato in a paper towel, put them on a plate and put it into the microwave.
• 4 if using a 1200 watt microwave:
• 5 - set the timer to 2:00mins if you're using very small potatoes;
• 6 - set it to 3:30mins for medium-sized potatoes;
• 7 - set it to 5:00mins for large potatoes;.
• 8 - set it 6:00 minutes for huge potatoes!
• 9 take them out from the microwave and leave them to cool for about 2 minutes we want to achieve firm, not mushy potatoes.
• 10 in the meantime, start the oven at 350 degree fahrenheit.
• 11 once cooled down, slice those potatoes to the thickness of 0.5cm or 1/4 inch. discard the ends. choose 16 of the larger pieces.
• 12 lay them out on the grill being careful not to overlay. bake for 10mins and turn off the heat. leave it to cool inside the oven for 15mins.
• 13 spread the bottom of each slice with tzatziki, then place 1 teaspoon of salmon roe atop the tzatziki.
• 14 add a few drops of lemon to the salmon roe, and give each potato biscuit a twist of the pepper mill.