Caviar and Egg Appetizer or Salad Recipe

From Dorothy McNett's Recipe Book.

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Caviar and Egg Appetizer or Salad

From Dorothy McNett's recipes at

4 hard cooked eggs, chilled
pinches of sea salt and freshly ground pepper
1 small onion or 1-2 shallots
3 - 4 oz. cream cheese, room temperature
1/4 cup creme fraiche or sour cream
1-2 teaspoons water, or white wine
2 - 3 oz. caviar (wild red salmon and/or wild whitefish)
endive leaves, or other fresh lettuce leaves, French bread slices

Hard cook the eggs, peel and finely chop, adding salt and pepper. Refrigerate to cool completely. When ready to serve, finely dice the onion or shallots. Spread the cooled chopped eggs over a glass or ceramic salad sized serving plate. Top evenly with the diced onion. Blend the softened cream cheese with the creme fraiche or sour cream until light and fluffy, adding enough water or wine to make a soft spreading texture. Spoon over the onion layer and spread out flat. Top with the caviar. Serve with endive or salad leaves. I like to place the cheese plate on a larger plate and arrange the leaves and French bread slices around it and provide several spreaders.

Recipe created 2014-06-15.

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