Caviar has always symbolized the best in life; it is the single food most clearly identified with wealth, opulence and luxury. Yet for the connoisseur, caviar is more than a sybaritic, ostentatious display of riches. It is the ultimate edible, with all the subtleties, complexities and refinement of a great vintage wine or Champagne.
Ingredients
- 2 hard-cooked eggs
- ¼ cup finely chopped onion
- 4 slices black Russian, dark pumpernickel, or Danish-style hard rye bread, about 4 to 5 inches in diameter
- 6 tablespoons (about 3 ounces) salmon caviar
- 4 tablespoons sour cream
- 1 tablespoon chopped chives
- 4 lemon wedges
- Nutritional Information
Nutritional analysis per serving (4 servings)
185 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 11 grams protein; 224 milligrams cholesterol; 515 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Shell the eggs and separate the whites from the yolks. Push the whites and the yolks separately through a sieve and set aside in individual bowls.
- Rinse the chopped onion in a colander under cold water. (Rinsed onion is milder in flavor and will not discolor.) Drain, transfer to a kitchen towel and press to remove any excess water.
- Trim the crust from the bread slices. Spoon some caviar around the edges of each slice, spreading it gently to create a 1/2-inch border of caviar. Inside this border, right next to the roe, spread the sieved egg white on the bread to form a ring that is 1/2 inch wide. Inside this ring, spread the sieved egg yolk to form another 1/2-inch ring. Inside that, spread the chopped onions to form a 1/2-inch ring. In the center of each slice, place 1 tablespoon of sour cream.
- Garnish each slice with a few grains of caviar and the chives. Serve immediately with lemon wedges.
About 15 minutes
Dining and Cooking