Easy Caviar Appetizers Recipe
Serving caviar doesn't have to be pretentious! Try this easy caviar appetizers recipe and enjoy caviar without the fuss!
Equipment
- non metallic spoon Use a mother-of-pearl spoon if you have one, or you could use a small plastic or wooden spoon as well
- caviar chiller server set could also use a small ice bowl or a shallow dish set over a larger bowl of crushed ice; many caviar chiller server sets also come with mother of pearl spoons!
- small board or serving tray for garnishes and accompaniments
- sharp knife and cutting board for prepping garnishes
Ingredients
- 2 oz caviar recommend 1 oz per person
- 10 each blinis use store bought or make your own
- 10 each toast points slice white bread into triangles, brush lightly with melted butter, and toast in a 400-degree oven for 6-8 minutes or until golden and crisp. Let them cool completely before serving.
- 1 tablespoon Crème fraîche can sub sour cream
- 1 tablespoon butter serve at room temperature; Kerrygold Grass Fed Butter is highly recommended
- 1 hard boiled egg Separate the yolk and white, then finely chop each one individually.
- 1 ts green onion mince the green part only or finely mince some chives
- 1 ts shallots minced; could sub red onion
- 2 each lemon wedges
Instructions
- Allow your butter to come to room temperature. Toast points should also be served at room temperature. If using refrigerated blinis, allow them to come to room temperature as well. NOTE ABOUT THE BLINIS: Typically they are warmed before serving, however I find this a bit fiddly and opt to serve these at room temperature. If you want to warm them, gently warm them in a dry skillet for a few seconds just prior to serving.
- Prep the garnishes. Finely mince green onion (or chives), and shallots. Finely chop the egg yolk and whites after separating them. Cut some lemon wedges and prepare small dishes with crème fraîche (or sour cream) and butter.
- Place your garnishes and the bases (blinis and toast points) on your serving tray.
- Prepare your caviar chiller or small bowl with ice. If using the caviar chiller, fill with crushed ice, then use your non metallic spoon to place some caviar in the top portion of the caviar chiller. A small ice bowl or a shallow dish set over a larger bowl of ice will also work.
- Now it's time to assemble! Start with your base, and spread a thin layer of butter followed by a thin layer of crème fraîche on your blini/toast point.
- Top with caviar. Use a non-metallic spoon to gently scoop a small amount of caviar, and place it directly on top of the creamy base.
- Add your garnishes sparingly. Add your choice of hard-boiled egg, green onions, chives, or shallots, sprinkle a small pinch over the caviar. Add a tiny squeeze of lemon juice over the top if you like.
- Enjoy immediately! Caviar is best eaten right after assembling. Just be sure to fully immerse yourself in each delightful bite!
To make toast points, slice white bread into triangles, brush lightly with melted butter, and toast in a 400-degree oven for 6-8 minutes or until golden and crisp.
Caviar loses its texture and flavor quickly at room temperature, so keeping it chilled throughout service is an absolute must.
Notes
Please note: the nutritional information unfortunately doesn't include info on the blinis and toast points. I apologize for any inconvenience this may cause.
Nutrition
Calories: 131kcalCarbohydrates: 2gProtein: 11gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 261mgSodium: 472mgPotassium: 97mgFiber: 0.1gSugar: 1gVitamin A: 404IUVitamin C: 1mgCalcium: 100mgIron: 4mg
Tried this recipe?Let us know how it was!