Cook some Roseval potatoes in the skin, then break them, but not completely in half. Put on every half some crème fraise and Tzar Caviar on top. Garnish with chopped dill.
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Cook some Roseval potatoes in the skin, then break them, but not completely in half. Put on every half some crème fraise and Tzar Caviar on top. Garnish with chopped dill.