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Creme de Caviar recipe

When serving caviar, proper serving utensilsare designed to reduce damage to the roe and ultimately, itstaste. Such utensils are traditionally made mother-of-pearl,wood, porcelain, glass, ivory, horn and gold. They are not absolutelynecessary but like a good wine glass they can help bring outfull appreciation. Serving caviar with metals that oxidize easily(such as silver) have been known to impart a metallic taste andthus are not preferred by very serious aficionados.

Recipe: Creme de Caviar

3 (8-ounce each) packages cream cheese,softened
1 cup (8-ounces) sour cream
1 medium onion, finely chopped
31/2-ounces black lumpfish caviar
Salt and freshly ground pepper to taste
1/2 cup (4-ounces) sour cream
2 hard-boiled large eggs, chopped fine
1/2 cup fresh parsley, finely mincedToast Points and fresh crudit sas accompaniments

  • Place cream cheese into a large bowl andcream with electric mixer until softened. Stir in 1 cup sourcream, onion, caviar, salt, and pepper, and mix until well blended.Shape into a mound on a serving platter.
  • Cover the mound with the 1/2 cup sourcream. Sprinkle to cover with finely chopped egg and top withparsley. Chill in refrigerator for several hours before serving.Serve with toast points and crudit s.

    Serves 8 to 10.

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