Preparation:
Steam potato slices, covered, 12 minutes or until just tender. Drain and let cool. Combine paper towels, spread to 1/2-inch thickness. Cover with additional paper towels and let stand 10 minutes. Scrape mixture into a pastry bag fitted with a fluted tip and set aside. Combine the chives and parsley and press 1/2 tsp. on the top of each potato slice. Pipe about 1/2 tsp. yogurt mixture on top of herbs. Top yogurt with 1/2 tsp. caviar. Serve immediately. |
