go through the whole recipe here, but you can use
his recipe and have updated it for the amount of !cheap! caviar
alt.
PREPARE THE SCALLOPS & CAVIAR SAUCE:.
Preheat the oven
Dice the hard boiled eggs. Stir in the mayonnaise and onions. Season mixture. In a greased springform pan, layer the egg mixture.
Beat the cream cheese and sour cream until smooth. Stir in the fresh parsley. Season mixture. Layer on top of egg mixture and smooth surface.
Chill for several hours or overnight.
Drain each color of caviar on separate paper towels.
Create a shape or design, using the different colors of caviar. Chill.
Be careful unmolding the springform pan.
Serve with toast points or crackers.
n top and fill with caviar to make a nice design
Mix together eggs, onion, mayonnaise and pepper.
Mound onto a festive plate.
Spread each caviar across each half of the mound.
Arrange toast around the mound.
Serve using a plastic or porcelain spreader.
Caviar and metals don't mix.
Lightly toast the bread. Spread with the cream cheese.
Fill with the papaya, smoked salmon, parsley, caviar and dill. Cut diagonally to serve.
Preheat the oven to 400\u00b0F. Line a baking pan with parchment paper. Cut a small slice from the bottom of each potato half so it sits flat. Place on baking pan. Brush with olive oil and season to taste.
Bake for 13-20 mins, until tender and lightly golden. Scoop out 1 tsp flesh from each potato half and discard. Allow to cool.
Whisk creme fraiche and lemon juice in a small bowl. Season to taste. Spoon 1 heaping tsp into each potato. Top with caviar and chives. Serve hot.
ith 1/2 tsp salmon caviar and some watercress and serve
1. Combine the pancake mix with the salt, egg, butter or oil, and milk or water.
2. Lightly brush another tablespoon of melted butter onto a skillet over medium-high heat.
3. When the skillet is hot, spoon the batter into it a tablespoon at a time.
4. Cook the blinis until tiny bubbles appear, about 1 minute, then flip them and fry until golden brown on each side.
5. Transfer the blinis to a platter and serve warm with the caviar, creme fraiche, chives, and smoked salmon and onion (if desired).
br>To make the eggplant caviar, first preheat the oven to
Heat the oil in a large saucepan. Saute the onions for 2-3 mins. Add the cauliflower and pour in the stock. Simmer for about 20 mins then puree the soup. Pour in the cream, bring to a boil, add the nutmeg and season to taste. Serve the soup in 4 bowls, sprinkled with red caviar and garnished with chervil.
f creme fraiche, 1 tsp caviar and cress leaves.
ixture.
Fold in the caviar gently so as not to
Stir together vinegar, mustard, pepper, salt and mayonnaise. Fold in celery, onion and eggs. Cover and chill.
Mound on platter lined with greens. Garnish with caviar and green onion.
Makes 4 servings.
Note: If desired, omit caviar. Garnish with pimiento.
Note: Time does not include cooking the eggs or chilling.
Allow cream cheese to soften to room temperature.
Add scallions and caviar and mix well.
Refrigerate if not served immediately.
Caviar will discolor spread if not served within a day or two.
In a medium bowl, mix together the cream cheese, sour cream and mayonnaise. Stir in the onion and chopped egg. Spread the mixture in a shallow baking dish or glass pie plate.
Spoon red and black caviar in a checkerboard pattern over the top. Slice green onions into long thin strips, and use the strips to outline the checkerboard pattern. Chill until serving.
Sprinkle insides of cucumber halves with salt.
Invert on paper towels to drain several hours until dry.
Blend cream cheese, onion powder, Tabasco and sour cream.
Gently stir in 3/4 of the caviar.
Put caviar mixture into cucumbers, mounding slightly.
May be prepared and refrigerated up to 5 hours.
Cut cucumbers crosswise in 3/4-inch slices.
Garnish each with remaining caviar and parsley.
Makes 24 appetizers.
Cook pasta till al dente, drain and toss in a little olive oil and place in a warmed serving dish.
Melt the butter and add the cream, heat until just boiling.
Add the caviar and stir.
Warm through for about one minute.
Add the cooked prawns or shrimp and warm through.
Add the sauce to the pasta, sprinkle over the black pepper and grated parmesan to taste.
Serve with a simple green salad.
Melt butter; pour into blender.
Add tuna and herring, 1/4 at a time.
Blend until smooth.
Mix in onion and garlic powder.
Pack into a 2-cup mold.
Refrigerate 2 hours or more.
Unmold.
Spread black caviar on sides or place on ring of sour cream surrounding mold.
Top with red caviar.
Serve with crackers.
Serves 20 to 30 people.