Place the caviar tin in a small decorative
Caviar Server or Bowl
with ice to keep cold.
Peel hard-cooked eggs and separate the whites and yolks. Chop yolks
and whites separately.
To serve, place the bowl with the caviar tin on a
large platter and surround with small bowls of chopped egg yolks and egg whites, lemon
wedges, red onion, chives, crème fraiche, and Toast Points (see recipe
below).
Serve and enjoy!
Toast Points:
Toast
points are a versatile base for all kinds of appetizers and hors
d'oeuvres. Photo from Fine Cooking magazine.
One loaf, good quality, thin sliced white bread.
Unsalted butter, room temperature
Preheat oven to 350 degrees F.
Trim the crusts
off
and slice the bread in halves on the diagonal, twice, to form four (4) triangles;
set the bread on a baking sheet, brush one side with the butter.
Place the
bread in a single layer on a baking sheet.
Toast the bread
until it’s golden brown and crisp on top, about 1 to 2 minutes. Flip and cook
the other side until golden, about 1 minute. Remove
from oven and cool the "points" on a baking rack.
Toast Points can
be made up to a day ahead; store them in an airtight container.
More Great Recipes Using Caviar:
Caviar/Dip Spread
Caviar Egg
Salad
Caviar
Plate
Caviar
Torte
Cucumber-Caviar
Salad
Cucumber-Caviar Sauce
Smoked Salmon and Caviar Pizza
Smoked Salmon Roulades
Stuffed
"Deviled" Eggs with Caviar
Caviar
Canapes
Twice Baked
Potatoes with Caviar
Uptown Deviled Eggs
