This effortlessly elegant hors d'oeuvre lets you indulge in caviar dreams without the beluga price tag.
Place potatoes in a steamer basket set over simmering water. Cover and steam until potatoes are easily pierced with the tip of a knife, about 10 minutes. Let cool to room temperature, then halve lengthwise.
Dollop each with a schmear of mascarpone and a spoonful of wild salmon roe. Serve immediately.