An Assortment of Potato Canapés

Preparation time: 30 min
Cooking time: 15-20 min
Recipe for 4 persons

• 1 kg (2¼ lbs) Belle de Fontenay potatoes
• 3 slices raw ham
• 1 ball mozzarella cheese
• 2 Gervais cream cheese squares
• 1 tablespoon cream
• 100 g (3½ oz) crabmeat
• The juice of 1/2 lemon
• 100 g (3½ oz) foie gras
• Salt, freshly milled pepper
• Chives

Preparation

Place the potatoes in a pot of cold salted water. Bring to a boil and cook at a slow boil for 15 to 20 minutes depending on the size of the potatoes. Check how well they are cooked with a knife blade. Drain and peel the potatoes. In a bowl, mix the crabmeat with the Gervais cheese, the cream and the lemon juice. Add salt and pepper. Cut the mozzarella into thin slices and the raw ham into strips. Dice the foie gras. Cut the potatoes in half lengthwise.

Garnish the half potatoes with either:
1) the crab mixture, and decorate with snipped chives
2) a thin slice of mozzarella and some raw ham
3) some diced foie gras and a sprinkle of freshly milled pepper.

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