Best Caviar Torte With Champagne Onions Recipes

EGGS WITH CAVIAR

Steps:

• Remove the yolks from hard boiled eggs and mash with sour cream. Fold in chives and capers and spoon back into egg halves. Garnish with caviar and watercress and serve.

CAVIAR SANDWICH

Steps:

• In a small bowl, mix the crème fraîche, scallions, black pepper and kosher salt. Stir aggressively with a rubber spatula until the ingredients are fully incorporated and the crème fraîche is smooth and spreadable. Set aside.
• Bring a small pot of water to boil over medium-high heat. Carefully lower your eggs into the boiling water using a slotted spoon, taking care not to crack the shells. Cook the eggs for 7 minutes, adjusting heat as needed to maintain a gentle boil. Remove eggs to a bowl of ice water, and cool completely. Gently crack eggs all over, peel and roughly chop. Set aside.
• Toast white bread until light golden brown. Remove from toaster, and butter each slice, as we say, wall to wall.
• Repeat with the scallion crème fraîche so that both halves of each sandwich have an even schmear.
• Spread an even layer of chopped egg on 4 slices (of the total of 8 slices) of toast.
• Evenly dot the caviar on top of the chopped egg.
• Sprinkle chives on top of the caviar.
• Place the remaining 4 slices of crème-fraîche toast on top of the egg-caviar side. Press down very gently, and slice in half on the bias. Serve at once.

SALMON CAVIAR TORTE

Steps:

• In a bowl whisk together mayonnaise and butter and stir in eggs, celery, onion, lemon juice, and salt and pepper to taste. Spread mixture in an oiled 9-inch springform pan and sprinkle evenly with scallion greens, chives, and dill.
• In a small bowl stir together cream cheese and sour cream until smooth. Drop dollops of cream-cheese mixture over herbs and spread carefully (keeping herb layer intact) to form an even topping. Chill torte, covered, at least 8 hours and up to 1 day.
• Just before serving, run a thin knife around edge of pan and remove side. Transfer torte to a serving plate and spread caviar over top. Garnish torte with dill sprigs and serve with toast points.

CAVIAR TART

Steps:

• Put 1/2 cup sour cream in a paper-towel-lined sieve set over a bowl, then let drain, covered with plastic wrap and chilled, 3 hours.
• Stir together remaining 1/4 cup sour cream, eggs, onion, butter, dill, zest, salt, pepper, and 1 tablespoon chives until combined well.
• Invert bottom of springform pan (so that turned-up edge is underneath for easy removal of tart) and close side of pan around bottom. Spread egg mixture evenly in pan with offset spatula, smoothing top. Cover surface with plastic wrap, pressing gently, and chill until firm, at least 3 hours.
• Spread drained sour cream evenly over egg mixture with offset spatula.
• Gently spread half of caviar on several sheets of paper towels to absorb excess cuttlefish ink. Carefully lift caviar from paper towels and spread on top of egg mixture (be careful not to smash caviar). Repeat method with remaining caviar. Serve cut into wedges and sprinkled with remaining chives, if desired.

CAVIAR PIE

Steps:

• Dice the hard boiled eggs. Stir in the mayonnaise and onions. Season mixture. In a greased springform pan, layer the egg mixture.
• Beat the cream cheese and sour cream until smooth. Stir in the fresh parsley. Season mixture. Layer on top of egg mixture and smooth surface.
• Chill for several hours or overnight.
• Drain each color of caviar on separate paper towels.
• Create a shape or design, using the different colors of caviar. Chill.
• Be careful unmolding the springform pan.
• Serve with toast points or crackers.