Baerii Caviar on a warm porato "Escoffier"

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Mashed potato "Escoffier"

10 medium sized baking potatoes
100 grammes of creme fraiche 38%
100 grammes salted butter
1 bunch of chives
salt and freshly ground white pepper

120 grammes Baerii Caviare

Procedure
The baking potatoes are baked in the oven and the warm insides are scraped into a pan set at lowest temperature. Creme fraiche and butter is carefully mixed, so that the result is not "long"; at last taste with salt, freshly ground white pepper and chives. Serve in a little, warm deep dish topped by 12 grammes of caviare per person.