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Gourmet

Caviar on Pumpernickel with Sour Cream

3.8

(1)

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Caviar on Pumpernickel with Sour Cream

Tartines de Caviar à la Crème Aigre

Active time: 25 min Start to finish: 25 min

Cooks' notes:

• Eggs can be boiled 2 days ahead and chilled. Mince onion and add to egg within 1 hour of serving.

• Pumpernickel squares can be cut 1 day ahead and kept, wrapped tightly in plastic wrap, at room temperature.

Recipe information

  • Total Time

    25 min

  • Yield

    Makes 36 hors d'oeuvres

Ingredients

2 large eggs, hard boiled
1/4 cup minced white onion
1 cocktail pumpernickel loaf
1/2 cup sour cream
150 g caviar (5 ounces; preferably osetra)
Garnish: fresh chervil or chopped fresh chives

Preparation

  1. Step 1

    Force eggs through a sieve into a small bowl and gently toss with onion.

    Step 2

    Trim 36 pumpernickel slices to 1 1/4-inch squares, then top each with 1/2 teaspoon sour cream, 1/2 teaspoon egg, and 1/2 teaspoon caviar.

TagsFrenchEuropeanSour CreamDairyCaviarFishSeafoodChervilHerbs & SpicesChiveSnackStarterBrunchDinnerNut FreeMake AheadSimmerNew YearsGourmet
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