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| Caviar Recipe |
Caviar-
Topped Scrambled Eggs in Eggshells
Ingredients:
1 servings
4 oz Caviar
2 hard-boiled eggs
1 cup sour cream
1/4 white wine, lemon
1/2 cup chopped chives, salt, freshly-ground white pepper
1/4 lb smoked salmon, already sliced
4 new potatoes, blanched, skin on
4 sm crepes (4" by 4")
4 chives, long, blanched
Method:
For the Eggs: Pass the yolks through a small fine sieve. Chop the whites finely.
The whites need to be chopped instead of passed through the sieve because
of the water content in the whites. If they are passed through a sieve they
will be wet and hard to handle. For the Chive Cream: In a small mixing bowl,
combine all the ingredients together and mix thoroughly. Season with salt and pepper. For the
Rosettes: On each piece of salmon, spread 1 tablespoon of the chive cream on
top of the salmon. Roll the salmon into a rosette and garnish with the caviar.
For the New Potatoes: Slice one end of the potato off, so the potato will stand.
Using a melon baller, slightly scoop out the center of the potato. Season with salt and pepper.
Fill each potato with chive cream and garnish with caviar.
For the Purses: In the center of each crepe, dab a small amount of the chive cream
and top with caviar. Tie the purses with the long chives.
Place the caviar in a serving dish with crushed ice in the center of a platter.
Arrange the garnishes around the platter in separate piles.
On a platter, place the rosettes, new potatoes, and purses and
garnish with the remaining garnishes.
Adapted from www.fooddownunder.com caviar recipe list
To post your recipes, contact us by caviarrecipe@ezcaviar.com.
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