24 baby new potatoes, washed

1/3 cup (75 ml) salted butter, softened

1/4 cup (60 ml) fresh cilantro, finely chopped

Grated zest and juice of 1 lime

Tabasco sauce, to taste

3 tablespoons (45 ml) fresh chives, chopped

Salt and pepper

24 snails (1 can (125 g)), well rinsed and drained

Cook the potatoes in salted boiling water. Drain and cool. With a melon baller, remove a little ball of flesh from each potato. If necessary, cut a thin slice of the base of the potatoes so they are stable on the baking sheet.

Preheat the oven to 180 °C (350 °F).

In a bowl, whisk together the butter, cilantro, lime zest and juice, Tabasco and chives until smooth. Season with salt and pepper.

Push a snail in each potato. Top with cilantro butter to close the cavity. Place on a baking sheet.

Bake for about 10 minutes. Serve warm.

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