Purple potato bites with horseradish creme fraiche and caviar

Directions

1. Fill a pot with water, season generously with salt, and bring to a rolling boil. Add the entire unpeeled potatoes, then lower the heat. Simmer them until a fork can easily pierce through, about 20 to 25 minutes.
2. After draining, allow the potatoes to cool down completely, then remove their skins.
3. In a bowl, combine creme fraiche, chopped chives, chopped dill, prepared horseradish, black pepper, and salt. Stir until evenly blended.
4. Depending on size, cut the potatoes crosswise into 1/4-inch-thick rounds (if larger) or halve them lengthwise (if smaller).
5. Place a small spoonful of the creme fraiche mixture onto each potato piece, then top with roughly 1/2 teaspoon of black caviar.
6. Garnish with additional chopped chives and dill, a sprinkle of coarse black pepper and salt, then serve immediately.