Caviar on Pumpernickel with Sour Cream |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 36 |
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Tartines de Caviar à la Crème Aigre Active time: 25 min Start to finish: 25 min 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 |
Directions:
1. Force eggs through a sieve into a small bowl and gently toss with onion.
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.
3. Cooks' notes: Eggs can be boiled 2 days ahead and chilled. Mince onion and add to egg within 1 hour of serving.
4. Pumpernickel squares can be cut 1 day ahead and kept, wrapped tightly in plastic wrap, at room temperature.
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