Appetizers with caviar - it's the right "company" for any company. After all, appetizers with red caviar are a great way not only to deliciously feed guests, but also to decorate the table. Well, any other fish roe is simply a wonderful ingredient for delicious appetizers that won’t break the budget of the homeowners, but will provide a very solid gastronomic pleasure to the guests.

Snack profiteroles with caviar

For the test:

• Wheat flour - 100 g
• Water – 100 ml
• Butter - 50 g
• Eggs - 2-3 pcs.
• Salt - a pinch

For filling:

• Cream cheese - 300 g
• Salmon bellies - 300 g
• Parsley - 1 sprig (for decoration)
• Smoked salmon - 50 g (for decoration)
• Red caviar - 1 tsp.
• Sour cream 20% - 3 tbsp. l.

Cooking method:

1. Profiteroles are a simple, original, tasty and quick-to-prepare snack. The filling can be changed to suit your taste. It could be meat or mushrooms. A dough recipe that has been proven over the years. The inside of these profiteroles is completely empty. The most important thing is to correctly guess the consistency of the dough.
2. It should be thicker than on pancakes. You need to beat in the eggs one at a time, and until the previous one is completely combined with the dough, don’t beat in the new one! We used 2 large eggs and the yolk from the third.
3. To prepare the dough we will need the products indicated in the list. Pour water into a ladle, add butter and a pinch of salt. Bring to a boil.
4. Without removing from the stove, turn the heat to low, add all the flour at once and mix very quickly with a wooden or silicone spatula. The mass becomes homogeneous and smooth.
5. The dough is ready when a film remains on the bottom. The dough needs to be cooled until slightly warm. Okay, put it on the balcony.
6. Then transfer the mixture into a blender, add one egg and beat until it is completely combined with the dough. Then add the remaining eggs one by one. The consistency is thicker than pancakes. If the dough turns out liquid, it will be impossible to correct it; you cannot add flour. Our dough is ready!
7. We transfer it into a pastry bag with a round or star tip or into a syringe and place small products on a baking sheet covered with baking paper. You can do this with a spoon
8. Place in an oven preheated to 200 degrees. Bake for 15 minutes. Do not open the oven - the dough may settle. During this time, the products should brown slightly and grow well. Then reduce the temperature to 160 degrees and leave in the oven for another 15 minutes. We turn off the gas, open the door slightly and do not remove it for another 5 minutes.
9. Let's start preparing the filling. For it we will need the products indicated in the list
10. Place the fish products in a blender and puree them
11. Add cheese, sour cream and beat until smooth. The filling is ready
12. Cut off the tops of profiteroles
13. We fill them with filling through a syringe. Insert a piece of salmon
14. Add a few eggs and a parsley leaf.
15. Snack profiteroles with salmon are ready.

Salmon tartare with caviar

Ingredients:

• Rye crackers – 10 pcs.
• Salmon fillet – 300 g
• Cucumbers – 1 pc.
• Red caviar – 50 g
• Red onion – 1 pc.
• Zest of one lemon
• Sunflower oil – 2 tbsp.
• Creamy horseradish – 2 tsp.
• Sugar and salt - to taste B
• ground white pepper - to taste
• Greens - to taste

Preparation:

1. Cut the finished salmon into small cubes. Peel the cucumber, remove the seeds, and cut the rest into cubes.
2. Peel the red onion and chop finely. Finely chop the thin feathers of green onions. Mix creamy horseradish with sunflower oil, red caviar, onion and cucumber.

Appetizer with red caviar

For the test:

• Milk – 125 ml
• Water – 125 ml
• Butter - 100 g
• Sugar - 0.5 tsp.
• Flour - 150 g
• Salt - a pinch
• Eggs - 4 pcs.

For filling:

• Red caviar – 1 jar
• Butter 100 g
• Dill - for decoration

Cooking method:

1. To prepare profiteroles, we need milk, water, flour, butter, sugar and eggs.
2. For the filling: 1 can of red caviar, butter and dill.
3. Mix milk, water and butter in a saucepan, heat, let it boil and simmer over low heat for 5 minutes
4. Sift all the flour into a bowl at once, then pour it quickly into the pan and stir immediately.
5. Turn off the gas and use a spatula to knead the dough well until it comes away from the walls of the pan.
6. Let the dough cool until your hands are not hot, transfer it to a blender and begin beating by adding eggs. Beat at low speed and add eggs one at a time.
7. For some time now, I began to cook profiteroles often; I really liked this particular option.
8. Place the finished dough into a pastry bag. Line a baking tray with baking paper and press out the dough using a small star attachment at a distance of 4-5 cm from each other.
9. Place in an oven preheated to 200 degrees and bake for 10 minutes. Then reduce the temperature by 175 degrees and bake for another 10 minutes.
10. We cut the finished profiteroles on the side to make a shell
11. Grease the inside of each profiterole with butter.
12. Then place 1 tsp on top of the oil. red caviar. Decorate with a sprig of dill and voila!
13. One can of caviar was enough for 12 profiteroles; I made the rest of the profiteroles with sweet filling.

Gourmet appetizer with red caviar

Ingredients:

• milk - 125ml
• butter - 60g
• salt on the tip of a knife
• sugar - 1/2 tsp.
• flour - 100g
• egg - 2-3 pcs
• butter
• Red caviar

Cooking method:

1. Add salt to the milk, boil, add butter in pieces and let it boil again. As soon as the milk boils, add all the flour and stir well with a spoon so that no lumps form, then reduce the heat and stir the resulting mass until it thickens and becomes shiny.
2. Remove the dough from the heat and immediately beat in one egg at a time, stirring continuously until the mixture becomes elastic. The finished dough should spread out a little.
3. Using a teaspoon or cornet, syringe profiteroles the size of a quail egg onto a greased baking sheet and sprinkled with a thin layer of flour.
4. Bake on the middle rack for about 15 minutes at 200C. Cut off the top of the finished profiteroles or cut the profiteroles into equal halves.
5. Put a little butter and caviar into each half. Place on a plate and serve.

Lavash rolls with red caviar

Rolls with red caviar are a dish that will delight your guests. It is unlikely that even on a rich holiday table there will be something more attractive, appetizing and tasty than a miracle snack.

Ingredients:

• 2 slices of thin pita bread;
• 200 grams of processed cheese;
• 200 grams of salmon;
• 100 grams of red caviar.

Cooking method:

1. Let's start working with the pita bread: unroll it and grease it with melted cream cheese. If desired, you can take cheese with additives, for example, the taste of mushrooms or ham would be appropriate.
2. We grease the pita bread carefully, it is important that future rolls are not damaged, so do not rush.
3. We cut the salmon into slices; it is not necessary to chop the fish too much; neat oblong pieces will do just fine.
4. Spread the salmon evenly on the pita bread, add red caviar (you can sprinkle the caviar first, then lay out the fish, some housewives claim that this is more convenient).
5. Roll the roll tightly. Now you need to wrap it in cling film and put it in the refrigerator for several hours so that the snack is thoroughly soaked.
6. Remove the rolls from the refrigerator and cut them diagonally into pieces about 3 centimeters.
7. Lavash rolls with red caviar, salmon and melted cheese are ready.

Lavash rolls with caviar

Here is a simple recipe for making lavash rolls with caviar. You will need one thin Armenian lavash. Place “squares” of sandwich cheese on the pita bread, then alternately lay out red caviar and red fish. Form a roll and put it in the refrigerator for 2 hours. After 2 hours, the roll is ready; serve after cutting it into portions. A dish with rolls can be decorated with fresh lettuce leaves.

Ingredients:

• Sandwich cheese - 150 grams (slices)
• Red caviar - 2 tbsp. spoons
• Red fish - 100 grams
• Armenian lavash - 1 piece

Cooking method:

1. Place thin Armenian lavash on the table.
2. Next we will use this sandwich cheese.
3. Place squares of cheese around the entire perimeter of the pita bread.
4. Place a strip of red caviar on the cheese.
5. We make the next strip of thinly sliced ​​red fish, then alternate layers until the very edge of the pita bread.
6. Roll the pita bread into a roll and place it in a plastic bag. Place in the refrigerator for 2 hours.
7. After 2 hours, remove the roll and cut into portions. All is ready.

Pancake rolls with caviar

Ingredients:

• 500 ml milk
• 1 egg
• 1 tablespoon sugar, or to taste
• a pinch of salt
• 1 tablespoon vegetable oil into the dough
• 1.5 cups (225 g) flour, or according to dough consistency
• vegetable oil for frying pancakes
• 1 jar of red (salmon) caviar
• 100-150 grams of processed cheese
• parsley

Cooking method:

1. We prepare pancakes as standard - we make liquid pancake dough in warm milk (you can use a mixture of milk and water), let the dough rest for 15-20 minutes and fry the pancakes in a well-heated frying pan, greasing it with vegetable oil.
2. You can cook pancakes according to your favorite recipe. The sweetness of the caviar pancakes is up to your taste; we like them a bit sweet. It is better if the pancakes are light - do not fry until the color changes.
3. Let the finished pancakes cool and proceed to forming the rolls. Simply spread each pancake with a thin layer of melted cheese and roll it up.
4. Or you can roll the rolls thicker, placing two pancakes on top of each other, and add chopped parsley for flavor.
5. Cut the rolls into pieces - 4 pieces each. Uneven ends can be trimmed.
6. And put the caviar on top - a jar is just enough
7. This is such a cute way to enjoy red caviar.
8. You have to pick up the rolls with your hands, but for some reason no one complains. The snack should not be stored for a long time, even in the refrigerator, but this is unlikely.

Appetizer with caviar and butter

Recipe for thin pancakes with caviar and butter. Products should not be lubricated while they are hot, so that the oil does not melt and there is a visible layer. You can use any caviar. A lot of eggs are added, the dough does not break.

Ingredients:

• 3 eggs;
• 250 g flour;
• 0.4 liters of milk;
• salt;
• 20 g sugar;
• 150 g red caviar;
• 180 g butter;
• spoon of vegetable oil.

Preparation:

1. Making dough for thin pancakes. To do this, beat the eggs with sugar and a pinch of salt, add milk and flour. The dough is easily and simply kneaded with a mixer. The amount of flour can be adjusted.
2. Add a spoonful of vegetable oil and stir.
3. Heat up the frying pan. The first time, be sure to lubricate it.
4. Pour the dough into a ladle and spread the pancake with a shaking motion. Bake on both sides and place on a plate. Cook all the pancakes in the same way until the dough runs out.
5. Grease the pancakes with butter. It is desirable that it does not melt and a thin layer appears.
6. Place a strip of red caviar at a distance of 3-4 cm from the nearby edge. Roll up the roll with the filling inside. Cut into several pieces, depending on the diameter of the pancake. The optimal length of the pieces is 3-5 cm.
7. We fill all pancakes in a similar way. Place on a plate so that the filling shows through. Let's serve!

Salmon appetizer with caviar

Ingredients:

• Rye crackers – 10 pcs.
• Salmon fillet – 300 g
• Cucumbers – 1 pc.
• Red caviar – 50 g
• Red onion – 1 pc.
• Zest of one lemon
• Sunflower oil – 2 tbsp.
• Creamy horseradish – 2 tsp.
• Sugar and salt - to taste
• Ground white pepper - to taste
• Greens - to taste

Preparation:

1. In a separate container, mix salt, sugar, chopped herbs and grated lemon zest. Sprinkle the mixture over the salmon fillets, wrap in film and refrigerate for 2 hours.
2. Cut the finished salmon into small cubes. Peel the cucumber, remove the seeds, and cut the rest into cubes. Peel the red onion and chop finely.
3. Finely chop the thin feathers of green onions. Mix creamy horseradish with sunflower oil, red caviar, onion and cucumber.
4. Finally add the salmon cubes and season with white pepper. Place the finished mixture on crackers and garnish with red caviar.

Tartlets with caviar and butter

Recipe for a delicious appetizer of tartlets with caviar. The correct way to fill the basket, proportions, features. Both red and black caviar are suitable for appetizers. The number of products is not indicated.

Ingredients:

• oil;
• caviar;
• tartlets;
• dill greens.

Preparation:

1. Butter should not be hard. It is very important to remove it from the refrigerator in advance so that the product softens. Otherwise, the butter will lie crookedly, and when trying to distribute it inside the basket, the tartlet can easily be damaged.
2. We take half a teaspoon of butter for a standard tartlet. Spread it in an even layer along the bottom of the product.
3. Now a layer of caviar. It should be thicker. Place a full teaspoon into each tartlet. You can add 1.5 spoons. Gently spread over the surface.
4. Now dill. We wash the greens with cold water, shake off the droplets, and place them on a small branch on top of the caviar. You can also use parsley, but dill has a milder taste and goes better with caviar.
5. We transfer the tartlets to a plate; you can arrange the remaining greens between them. Cool and serve.

Tartlets with caviar and soft cheese

For such tartlets, you can use cottage cheese or any other soft cheese. To make the filling fatty and ideally combined with caviar, oil is also added to it.

Ingredients:

• 120 g cheese;
• 30 g butter;
• 15-20 small tartlets;
• a little dill;
• 100 g caviar.

Preparation:

1. Beat cheese and softened butter until smooth. If the cheese is fatty, you can cook it without oil, but it will still taste better.
2. Add 0.5 tsp to the cheese. chopped dill. Chop the greens very finely and mash everything together.
3. Place the cheese filling into the tartlets so that it fills them 2/3 full. Level the top with a teaspoon.
4. Now we make a layer of caviar, distribute it so that there are as few gaps as possible.
5. Place a small sprig of dill on top.
6. Transfer the tartlets to a plate. If the cheese filling remains, you can put it in a pastry syringe or bag, squeeze small flowers onto the caviar, write letters or draw any pattern.

Tartlets with caviar, cheese and eggs

For these tartlets with caviar, you can use any cheese; by default, the recipe specifies hard cheese. The amount of mayonnaise needs to be adjusted. The filling should be thick, use a good sauce.

Ingredients:

• 2 eggs;
• 100 g hard cheese;
• 100 g caviar;
• tartlets;
• 1 clove of garlic;
• greenery for decoration.

Preparation:

1. Cook the eggs. Peel the shells, finely chop, pour into a bowl. The eggs need to be cooled well; you can put them in the freezer for a few minutes while you prepare the rest of the ingredients.
2. We grate hard cheese on a grater with the smallest meshes. You can chop a clove of garlic right along with the cheese.
3. Mix everything together. You can add a little greenery.
4. Add mayonnaise. Add one spoon at a time, mix well each time, and monitor the consistency.
5. We taste the filling, you can add black pepper and other spices, but do not add salt.
6. Place the minced cheese into tartlets, leaving room for the caviar.
7. Apply a layer of eggs, decorate the appetizer with herbs, and place on a dish.

Tartlets with caviar and shrimp

A chic snack option with amazing taste and royal appearance. You can use any shrimp, but small ones work best here. It is better to use baskets that are not small, so that everything can be placed in them.

Ingredients:

• 150 g mayonnaise;
• 10-12 tartlets;
• 2 eggs;
• 120 g cheese;
• 100 g caviar;
• 250 g shrimp;
• clove of garlic.

Preparation:

1. Hard-boiled eggs are used. We chop them finely in the fall.
2. Add grated garlic and cheese, season with mayonnaise. The amount of sauce indicated is approximate.
3. If you want to make a richer filling, add softened butter.
4. Boil the shrimp in salted water, remove the shell, and cool well.
5. Open the jar of caviar and prepare the tartlets.
6. Fill the baskets with salad.
7. Lay out a layer of red caviar. You can make an economical option or apply the product from the heart.
8. Now we stick a shrimp into each tartlet so that the tail sticks up. Distribute all the shrimp.
9. We transfer the tartlets to a dish with herbs; they do not need further decoration.

Classic appetizer with caviar

Ingredients:

• Tartlets – 10-12 pieces;
• Processed cheese – 2 pieces (180 g);
• Garlic – 2 cloves;
• Fresh dill – 0.5 bunch;
• Mayonnaise – 4 tablespoons;
• Red caviar – 80 g.

Cooking method:

1. It is advisable to use regular processed cheese used in the recipe, without additional additives (mushrooms, ham, etc.). By the way, the number of tartlets may vary depending on their size. Read more:
2. Also prepare a blender with a bowl and a knife attachment, because in the process of preparing the holiday snack, the ingredients will need to be chopped.
3. If such kitchen appliances are not available, use a regular grater. So, remove the cheese from the package, cut it into 6-8 pieces. Place the cheese pieces into a blender bowl.
4. Our filling for tartlets with red caviar will have a garlic flavor. Peel a couple of garlic cloves. Cut each clove into 3-4 slices. Place the garlic into the blender bowl with the cheese.
5. Rinse several sprigs of fresh dill under running cold water. Pat the greens dry using a paper towel. Then chop the dill and add to the ingredients in a blender. Leave one sprig to decorate the finished tartlets.
6. For the filling we need mayonnaise. Any one can be used. Transfer the mayonnaise to a blender.
7. All the necessary ingredients for the filling are in the blender; turn it on to grind the products. As a result, the ingredients should “turn” into a dense mass, similar to a pate.
8. Take the tartlets and fill them with the resulting filling of processed cheese, garlic, herbs and mayonnaise. Flatten the top of the filling with a small spoon.
9. Open a jar of red caviar. However, black caviar will also work; use the one you have available at the time of preparing tartlets with filling for the New Year
10. The final culinary touch in preparing appetizers for the holiday table is decorating tartlets filled with herbs. Place a small sprig of dill or parsley on each tartlet.
11. Appetizing and beautiful New Year's tartlets with filling are ready.

Learn how to prepare and decorate delicious and unusual sandwiches with red caviar.

Sandwiches with red caviar are a traditional appetizer for a festive table or buffet.

All you need for the simplest (yet very tasty) sandwiches with red caviar is:

• caviar itself
• white unsweetened pastries: loaf, baguette, city bun
• butter

You can also diversify the appetizer and present it beautifully by using additional products with which red caviar is combined, these are:

• vegetables (cucumber, tomato, avocado, etc.)
• greenery
• seafood (black caviar, shrimp)
• fish (lightly salted salmon, trout)
• chicken and quail eggs
• cream and hard cheeses
• fruits and berries (lemon, orange, blueberry)
• mayonnaise and mayonnaise sauces
• olives and olives

IMPORTANT: Red caviar does not go well with meat, sausages, or mushrooms. Obviously, a sandwich with sausage and this delicacy is tasteless and ugly

Even more original sandwiches are obtained if you use not bread as the basis for them, but:

• profiteroles
• tartlets
• pancakes
• omelette
• halved boiled eggs
• cucumber slices

IMPORTANT: Sandwiches with unusually shaped red caviar or with skewers look very nice

VIDEO: Sandwiches with caviar

Sandwich with red caviar: calorie content

Sandwiches with red caviar cannot be called a dietary product, because white bread is a source of simple carbohydrates, and butter is pure fat.

The energy value of the caviar itself is relatively small, only 204 kcal per 100 g, and you need to eat it with spoons to gain weight (and this is not done even today). But together with bread and butter, 100 g of snack adds up to 350 kcal, so you need to control yourself and limit yourself to a couple of burgers, nothing more.

Sandwiches with red caviar and butter: recipe and design

If someone thinks that the taste of salmon caviar is so exquisite that it should not be diluted or supplemented with anything else, he should use its classic combination with butter and white bread. The sandwiches turn out soft and tender, very presentable despite their simplicity.

To prepare the snack you need:

• jar of salmon caviar – 140 g
• French baguette – 1 pc.
• butter – 100 g
• parsley

If you plan to eat sandwiches for breakfast with tea, cut the bread, brush with slightly melted butter, and then with caviar. If, however, the appetizer will be served on the festive table, it is recommended to prepare it as follows:

1. Let the butter melt slightly; it will be piped onto the bread through a pastry bag.
2. Slice the baguette slightly at an angle so that the pieces are oblong.
3. Spread a small amount of soft butter in a wave about half the length of the sandwich.
4. Place salmon roe in a mound or triangle on the second half of the sandwich.
5. Decorate the appetizer with sprigs of herbs.

You can spread the butter onto the sandwich in a wave using a pastry bag.

A simple option for presenting a delicious snack.

VIDEO: Sandwiches with red caviar

Sandwiches with red caviar and kiwi: recipe and design

The sweet and sour taste of exotic kiwi perfectly complements the saltiness of seafood, including red caviar. The presentation of the sandwiches benefits from the contrasting combination of bright green and red.

1. Sandwiches with red caviar and kiwi can be served on a loaf, baguette, or city roll.
2. As a base you can use butter, cream cheese, curd cream, mayonnaise sauce.
3. Peeled kiwi is placed on sandwiches in rings, half rings or neat triangles, depending on the size of the pieces of bread.

Sandwiches with red caviar and cheese: recipe and design

To replace butter with cream cheese in sandwiches with red caviar, you need to take:

• 0.5 cans of caviar (70 g)
• baguette
• 100 g cream cheese or processed cheese with creamy taste
• small shrimp - according to the number of sandwiches
• dill greens

Caviar is combined with cream cheese.

1. The baguette is cut into rings. If there is none, but there is a loaf, you need to cut out circles from its crumb
2. Spread slices of bread with cheese
3. Sprinkle sandwiches with chopped dill
4. They lay out the caviar. It is smeared in an even layer or placed in a mound
5. Finish the appetizer with peeled boiled shrimp.

Shrimp complements the appetizer.

Egg canapés combining salmon caviar and hard cheese.

Sandwiches with red caviar and avocado: recipe and design

Another beneficial combination is seafood and avocado. For caviar sandwiches it can be used in two ways.

RECIPE: Sandwiches with red caviar and avocado slices

• 70 g caviar
• baguette
• 100 g butter or cream cheese
• 1 avocado

1. Bread cut into pieces of the required shape and size is greased with butter or cheese.
2. Avocados are peeled and cut into small pieces, placed on top of the sandwich
3. Red caviar is laid out in a heap

RECIPE: Sandwiches with red caviar and avocado oil

• 70 g caviar
• baguette
• 100 g butter
• 1 avocado
• juice of a quarter of a lemon
• greenery

1. First, prepare the avocado oil: soften the butter, peel the avocado, crush it with a fork or chop it with a blender. Combine the oil with avocado, add lemon juice, chopped herbs and salt.
2. The pieces of bread of the desired shape and size are greased with avocado oil.
3. Red caviar is beautifully laid out on top.

Sandwiches with red and black caviar: recipe and design

Both red and black caviar are delicacy products. They look royal on the holiday table. It is recommended to combine them, but not mix them, because:

• red caviar is larger than black
• black caviar is less fatty than red caviar
• black caviar has a more pronounced fishy taste than red caviar

• make separate sandwiches with red and black caviar, serve them on one dish
• spread one half of the sandwich with red caviar, the other with black

IMPORTANT: A very beautiful way of presentation is to serve sandwiches with black and red caviar in the form of a chessboard. To do this, prepare the same number of square sandwiches with different types of caviar; these will be the squares of the board. Lay them out one by one, 8 pieces in 8 rows.

Black and red caviar: sandwich design idea.

Black and red caviar: snack presentation idea.

Sandwiches with red caviar and fish: recipe and design

To make holiday sandwiches original and refined, you can combine red caviar with fish. Obviously, herring won't do. A delicacy needs a delicacy to pair with: trout, salmon or salmon fillet.

• 70 g caviar
• 150 g red fish fillet
• soft unsweetened sandwich buns
• 100 g butter
• greens for decoration

The sequence of preparing the appetizer is as follows: cut the bread, spread it with butter, lay out thinly sliced ​​fish and a certain amount of caviar. But you can present the sandwiches as shown in the photo.

Simple and tasty: red caviar and red fish.

Canapes with olives, red caviar, fish fillet and herbs.

How to beautifully serve sandwiches with red caviar?

Sandwiches with red caviar will be delicious in any case. They will turn out beautiful if:

1. Make them in different shapes: round, triangular, square, curly, for example, in the shape of a heart.
2. Use any products compatible with red caviar for decoration.
3. Use different sandwich bases and combine them when serving. For example: tartlet, toast and pancake.
4. Beautifully present dishes or sandwich racks.

How to beautifully decorate and decorate holiday sandwiches with red caviar: photo

An elegant appetizer with red caviar, fish fillet and cucumber.

A dish with sandwiches is a mushroom meadow.

VIDEO: Festive decoration of sandwiches with caviar

Caviar is a very delicate product, the taste of which is affected by temperature, the container in which it is served, and accompanying snacks. To get the most out of this delicacy, it is important to serve it correctly. Below we will look at the basic serving rules and the most successful combinations of caviar with food and drinks.

3 secrets of competent presentation

Here are the main rules for beautiful presentation:

1. Let the caviar stand for a while at room temperature. After opening the jar and transferring the caviar into a special bowl, leave the caviar for 10-15 minutes. This way the taste of the delicacy will be fully revealed, and its temperature will be comfortable for dining.
2. Never serve caviar in metal containers: the product quickly oxidizes and acquires a metallic taste. Choose glass or ceramic caviar bowls to maintain the same taste. The rule also applies to small spoons for caviar: they are made of bone or silver for the same reason.
3. How to calculate the amount of caviar on the holiday table? Use the traditional formula of 30 grams per person: this amount is considered the minimum. For example, 250 grams of black caviar is enough for a company of 8 people.

It is more convenient to store caviar in small portions in the original packaging. This way, the product can sit in the refrigerator for several weeks or months, and as soon as the time comes, you can serve your guests a fresh treat.

What is black caviar served with: the best drinks and snacks

You can try caviar in its pure form - you don’t need anything other than a caviar bowl and a small spoon. But often caviar is an element of a more complex appetizer or combined with alcohol, and here it is important to choose the right “company” for the delicacy.

The best drinks to go with black caviar are semi-sweet white wine or sparkling wines that do not overpower the taste of the delicacy. Another traditional option is to drink caviar with vodka.

If you combine caviar with other snacks, pay attention to:

• Tartlets are light dough baskets where you can add any filling.
• Crackers and dry biscuits.
• Homemade pancakes.
• Quail eggs.
• A fresh baguette with a thin layer of butter - combined with caviar you get a classic sandwich.

Proper serving, properly selected dishes and drinks to go with caviar will allow you to truly enjoy this delicacy. Apply these simple rules, and the taste of black caviar will be fully revealed.

How to serve caviar at the holiday table? Recipes for appetizers with caviar

Caviar, black and especially red, has become an everyday dish for many. But even many of these lucky ones cannot imagine a holiday without caviar. And what can we say about those for whom salmon caviar on a weekday is a luxury. Although caviar is not in short supply, it is still considered a delicacy that can decorate any, even the most luxurious table. And if you try, you can surprise your guests not with the caviar itself, but with its original presentation. So,

Sandwiches with red and black caviar

The most common and traditional way to serve caviar is in sandwiches. Classical sandwich with caviar : a slice of white loaf is spread with butter, caviar is placed on top in a thin layer. However, even such a simple dish as sandwiches with caviar, you can diversify.

Firstly, instead of a fresh soft loaf, you can take crispy toast or toasted slices of bread (croutons).

Secondly, instead of butter, you can use thick cream as a “substrate” for the caviar - it is not as fatty as butter, so you can use more of it. By the way, the cream can be colored with the juice of fresh herbs or carrots. And if you grind, for example, tuna with cream, you will get the most delicate fish pate as a base for caviar. Another option: grind the cream with cottage cheese, salt and herbs. Almette type curd cheese is also suitable.

Thirdly, you can get creative with the shape of the bread slices by cutting the loaf into hearts, circles, triangles, etc.

Well, fourthly, it’s worth working on the decoration of caviar sandwiches. More often sandwiches with red and black caviar decorated with lemon (this is also a very tasty combination), olives, and herbs. The taste of caviar goes well with the taste of fresh and lightly salted cucumbers, while cucumber slices will liven up the sandwich.

You can complement a sandwich with caviar with a strip of omelette or even a whole fried egg - eggs with caviar, as you know, form a completely harmonious tandem. can be made tall - two or three layers. The sides should be coated with oil and sprinkled generously with herbs - it turns out bright and beautiful. The layer between the loaf slices can be, for example, red fish or herring oil.

Caviar on crackers. You can serve caviar in the form of small sandwiches, but do without bread, replacing it, for example, with unsweetened crackers. You can use the following cream as a base for caviar: take equal amounts of softened butter and Almette-type curd cheese, add curry to taste, mix thoroughly. Grease the crackers with cream, put a teaspoon of red or black caviar on top - both beautiful and tasty! True, you need to leave these mini-sandwiches for at least an hour to soak, and then serve.

Sandwiches are, of course, not the only way to beautifully serve caviar to the holiday table. There are various appetizers with caviar- tasty and original.

How to serve caviar at the holiday table? Prepare appetizers with caviar!

1. Tartlets with caviar: recipe. Tartlets are small baskets baked from shortcrust pastry. Tartlets are used precisely to serve various snacks, usually cold ones, beautifully, tasty and conveniently. Including caviar.

A simple recipe for tartlets for salty snacks: take a pack of butter or creamy margarine (a pack, as a rule, has a mass of 200-250 grams), soften, add 3-5 full tablespoons of sour cream, an egg, a pinch of salt. Mix everything. Gradually add flour in small portions (you can add a little baking powder to the flour first), kneading the dough. The result should be a not very soft, but plastic shortbread dough. After kneading the dough until it has a homogeneous consistency - so that it stops sticking to your hands and the table - you need to put it in the refrigerator for at least an hour, covering the bowl with the dough with a lid to prevent it from getting too windy.

After an hour or two, the dough is taken out and rolled out into a very thin layer. Then circles are cut out of the dough to fit the molds. The molds can be carefully greased with vegetable oil or butter using a brush. The mugs are placed in molds, pressed against the bottom and walls, and then pierced in several places with a thin toothpick or fork. To ensure that the tartlet retains its shape during baking, you should fill it with peas. After this, place the molds on a baking sheet and into the oven. Tartlets are baked at a temperature of about 220 degrees for about 10 minutes. They should be slightly browned.

The baked tartlets need to be removed from the molds, the peas should be poured in, then the baskets should be left to cool, and then filled. In tartlets, “cream” is usually placed first, and caviar is placed on top. The cream used is butter or salted cream cheese or cream cheese mixture. You can add chopped herbs or chopped boiled yolks, chopped fish, etc. to butter or cream. Caviar is carefully placed on top.

The recipe is quite simple, but how it will diversify the holiday table! If you are used to serving caviar on bread slices, next time be sure to prepare tartlets with caviar.

2. Serving caviar on cucumbers. Fresh cucumbers are cut into thick circles or columns and laid out on a plate in a vertical position. A notch is made in the top of the cucumber pulp using a teaspoon. After this, the cucumbers need to be salted. The recesses are filled with salted sour cream with fresh chopped herbs, and caviar is placed on top - it’s tasty, healthy, and beautiful! You can combine the filling for cucumbers, taking not only caviar, but also slices of red fish. However, fantasize!

3. Vol-au-vents with caviar: recipe. Vol-au-vents are French round (although modern housewives make them triangular and square) puff pastries that are baked separately, cooled, and then filled with cold filling. To accompany the caviar, the French women baked very miniature vol-au-vents, with one teaspoon of caviar placed in each of them.

Puff pastry for vol-au-vents You can prepare it this way: take 150 g of butter or margarine and chop it with a knife, constantly sprinkling it with flour. When the butter becomes soft and homogeneous, prepare the liquid for the dough: take half a glass of cold boiled water, add half a teaspoon of citric acid or vinegar, a pinch of salt, and mix. Beat 1 egg into the water and mix again. Add the liquid to the butter and flour. Add the rest of the flour little by little (as much as the dough will take), knead everything - first with a knife, then with your hands. When the dough becomes thick, start kneading it on the table. The main thing is to achieve uniformity, plasticity and elasticity. Roll the dough into a ball and put it in the refrigerator.

Lightly soften 100 g of butter and sprinkle it with flour to make it thick and viscous. Roll out or mold the butter into a flat square and also put it in the refrigerator. After an hour, take out the dough, roll it out thinly, and put our butter and flour in the center. After this, fold the dough into an envelope so that the butter is inside. Now roll out the dough, but only in one direction. Fold it several times again and put it in the refrigerator for 15-30 minutes. Take it out of the refrigerator again, roll it out thinly (move the rolling pin in one direction only), fold it into an envelope and put it in the refrigerator again for 15-30 minutes. Let's repeat this three times. After this, we will begin directly molding the vol-vents.

To do this, roll out the dough into a thin layer and cut out small round cakes from it. Make round holes in the center of half the cakes, turning the circles into rings. By the way, they sell special molds for cutting dough into vol-au-vents. Grease a baking sheet with vegetable or butter, place our dough circles on it (not rings, but flat cakes without holes!). Lightly beat one raw egg with a fork and coat our circles with it. Then place rings (cakes with holes) evenly on top of each circle. They do not need to be pressed or fastened - you just need to lay them flat. Grease the rings with egg too. Place the baking sheet in a well-heated oven and bake until the dough is browned.

Vol-au-vents can be made tall by placing several rings on one circle. If you cut out squares rather than circles, it’s a snack “Vol-au-vents with caviar” it will turn out square. Fill the cooled vol-au-vents with softened butter with chopped herbs or cream cheese cream, and put caviar on top. French appetizer with caviar is ready!

4. Cold appetizer “Caviar with onions.” Cut the sweet red onion into boats. Salt sour cream or thick cream, add spices to taste, chopped herbs. Place the resulting cream in onion boats and place caviar on top - red or black. Place the boats on a large flat plate.

5. Red fish rolls with caviar. Cut lightly salted or smoked red fish into long thin strips, place a tablespoon of whipped butter on the edge of each, roll the rolls and place them vertically on a flat plate. Place a teaspoon of red caviar on top of each roll.