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
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.
