Caviar Hors d'Oeuvres

Caviar Hors d'Oeuvres Recipe from Norway - Delicious Appetizer

Region / culture: Norway | Preparation time: 15 minutes | Cooking time: 5 minutes | Servings: 4

Introduction

Caviar Hors d'Oeuvres is a luxurious and elegant appetizer that is perfect for special occasions or gatherings. This dish features the delicate and briny flavor of caviar, paired with creamy egg yolks and crispy fried bread rounds.

History

Caviar has been enjoyed as a delicacy for centuries, with its origins dating back to ancient times when it was considered a food fit for royalty. Hors d'oeuvres, meaning "outside the work," are small dishes served before the main meal to stimulate the appetite. The combination of caviar, egg yolks, and bread in this recipe creates a perfect bite-sized appetizer that is sure to impress.

Ingredients

4 people: a small jar of caviar, 8 people: a large jar of caviar
egg yolks
slices of white bread
lemon sections
a rather large onion
parsley

How to prepare

Separate the eggs and place the yolks into individual egg cups.
Slice the onions and section the lemon.
Cut the bread slices into rounds with a diameter of approximately 2.5 inches.
Garnish the dishes with a section of lemon and parsley on two sides.
Prior to serving, fry the bread rounds in a pan with butter.
Place the fried rounds on the dishes and top them with caviar.
Position an egg yolk inside an onion ring on the top.

Variations

Substitute the egg yolks with crème fraîche for a creamier texture.
Use blinis or crackers instead of bread rounds for a different presentation.

Cooking Tips & Tricks

Be sure to use high-quality caviar for the best flavor and texture.

- Frying the bread rounds in butter adds a rich and crispy texture to the dish.

- Garnishing with lemon and parsley adds a fresh and bright flavor to the dish.

Serving Suggestions

Serve Caviar Hors d'Oeuvres on a decorative platter with additional lemon wedges and parsley for garnish.

Cooking Techniques

Frying the bread rounds in butter adds a crispy and buttery texture to the dish.

Ingredient Substitutions

Use smoked salmon or trout as a substitute for caviar.

- Substitute chives or dill for parsley for a different flavor profile.

Make Ahead Tips

Prepare the egg yolks and bread rounds in advance, but assemble the dish just before serving to maintain the freshness of the caviar.

Presentation Ideas

Arrange the Caviar Hors d'Oeuvres on a silver platter with a decorative garnish of fresh herbs or edible flowers.

Pairing Recommendations

Serve Caviar Hors d'Oeuvres with a glass of champagne or sparkling wine for a classic and elegant pairing.

Storage and Reheating Instructions

Store any leftover Caviar Hors d'Oeuvres in an airtight container in the refrigerator for up to 24 hours. Reheat the bread rounds in a toaster oven before serving.

Nutrition Information

Calories per serving

Each serving of Caviar Hors d'Oeuvres contains approximately 200 calories.

Carbohydrates

Each serving of Caviar Hors d'Oeuvres contains approximately 10 grams of carbohydrates.

Fats

Each serving of Caviar Hors d'Oeuvres contains approximately 15 grams of fats.

Proteins

Each serving of Caviar Hors d'Oeuvres contains approximately 8 grams of proteins.

Vitamins and minerals

Caviar is a good source of vitamins and minerals, including vitamin B12, vitamin D, and omega-3 fatty acids.

Alergens

This recipe contains eggs and gluten from the bread, which may be allergens for some individuals.

Summary

Caviar Hors d'Oeuvres is a rich and decadent appetizer that is high in fats and proteins, making it a satisfying and indulgent treat.

Summary

Caviar Hors d'Oeuvres is a sophisticated and indulgent appetizer that is perfect for special occasions. With its combination of creamy egg yolks, crispy bread rounds, and luxurious caviar, this dish is sure to impress your guests.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl, eager to learn the art of cooking from my mother. We were visiting a fancy restaurant in the city, celebrating a special occasion. As we sat at our table, I couldn't help but admire the elegance of the place and the delicious looking dishes being served to the other patrons.

I watched in awe as the waiters brought out trays of hors d'oeuvres, each one more tantalizing than the last. And then, I saw it - a platter of caviar hors d'oeuvres, small bites of luxury that seemed to shimmer in the dim candlelight. I had never tasted caviar before, but something about it called to me.

I asked our waiter what it was, and he explained that it was a delicacy made from the roe of sturgeon fish, known for its rich, briny flavor. I was intrigued, and asked if he could tell me how it was made. He smiled and said it was a closely guarded secret of the chef, but he would see what he could do.

To my surprise, a few moments later he returned with a handwritten recipe on a napkin, telling me it was a gift from the chef himself. I was overjoyed, clutching the napkin to my chest as if it were a precious treasure. And so began my journey into the world of caviar hors d'oeuvres.

I studied the recipe carefully, committing each step to memory. It called for a base of thinly sliced cucumber, topped with a dollop of crème fraîche, a spoonful of caviar, and a sprinkle of chives. It seemed simple enough, but I knew the key to success would be in the quality of the ingredients.

I set out to find the best caviar I could, visiting specialty shops and speaking with experts to learn about the different varieties and their unique flavors. I eventually settled on a tin of Russian Ossetra caviar, known for its buttery texture and nutty finish. It was pricey, but I saw it as an investment in my culinary skills.

Next, I turned my attention to the crème fraîche, opting for a homemade version that would be thick and tangy, the perfect foil to the salty caviar. I whisked together heavy cream and buttermilk, letting it ferment for a few days until it was just right.

With all my ingredients in hand, I invited my family over for a special dinner, eager to showcase my newfound recipe. As they sat down at the table, I proudly presented the caviar hors d'oeuvres, garnished with fresh chives from my garden.

The first bite was a revelation. The cool, crisp cucumber provided a refreshing contrast to the creamy crème fraîche and the burst of briny caviar. My family oohed and aahed, savoring each bite as if it were the most luxurious thing they had ever tasted.

From that moment on, the caviar hors d'oeuvres became a staple of our family gatherings, a symbol of celebration and indulgence. I shared the recipe with friends and neighbors, passing on the gift that had been given to me by the generous chef.

And now, as I sit in my kitchen, preparing a platter of caviar hors d'oeuvres for a special occasion, I can't help but feel grateful for that serendipitous moment in the fancy restaurant all those years ago. It was the beginning of a culinary journey that has brought me so much joy and satisfaction, and I can only hope that my grandchildren will carry on the tradition, sharing the recipe and the memories with their own loved ones.