1/4 cup butter, at room temperature
2 teaspoons brandy
1/2 fresh lemon, juiced
2 tablespoons heavy cream
1 (7-ounce) tin sevruga caviar
1 tablespoon chopped chives
24 small creamer or new potatoes, cooked in salted water until tender and cooled
Freshly ground white pepper
1/2 pound smoked salmon
8 ounces cream cheese, at room temperature
1/2 teaspoon chopped garlic
1 teaspoon minced onion
2 teaspoons finely chopped parsley
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