Salmon Caviar And Tzatziki Vol-Au-Vents - cooking recipe

Ingredients

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

Preparation

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.
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).
Wrap each potato in a paper towel, put them on a plate and put it into the microwave.
If using a 1200 Watt microwave:
- set the timer to 2:00mins if you're using very small potatoes;
- set it to 3:30mins for medium-sized potatoes;
- set it to 5:00mins for large potatoes;.
- set it 6:00 minutes for huge potatoes!
Take them out from the microwave and leave them to cool for about 2 minutes We want to achieve firm, not mushy potatoes.
In the meantime, start the oven at 350 degree fahrenheit.
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.
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.
Spread the bottom of each slice with tzatziki, then place 1 teaspoon of salmon roe atop the tzatziki.
Add a few drops of lemon to the salmon roe, and give each potato biscuit a twist of the pepper mill.