Caviar On Pumpernickel With Sour Cream Recipes

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EGG, SOUR CREAM AND CAVIAR SPREAD



Egg, Sour Cream and Caviar Spread image

This puts the luxe in deluxe! From the Woman's Day magazine, 1985. Refrigeration time not included in preparation time.

Provided by Molly53

Categories     Spreads

Time 15m

Yield 12 serving(s)

Number Of Ingredients 9

12 eggs, hard-cooked and chopped
1/4-1/3 cup mayonnaise (use a good quality, such as Hellmann's)
2 tablespoons green onions, minced
1/2 teaspoon salt
1/8 teaspoon black pepper
2 dashes hot pepper sauce (Tabasco preferred)
1/2 cup sour cream
2 ounces red caviar
crackers or toast points

Steps:

  • Mix first six ingredients together with a fork just until mixture holds together.
  • Spoon into a serving bowl, cover and chill several hours or overnight.
  • When ready to serve, garnish with sour cream and caviar.
  • Spread on crackers or toast points.

Nutrition Facts : Calories 125.4, Fat 9.5, SaturatedFat 3.2, Cholesterol 244.8, Sodium 279.1, Carbohydrate 2.2, Sugar 0.7, Protein 7.8

CAVIAR DIP



Caviar Dip image

Provided by Ina Garten

Categories     appetizer

Time 30m

Yield 1 pint

Number Of Ingredients 9

8 ounces cream cheese, at room temperature
1/2 cup sour cream
2 teaspoons freshly squeezed lemon juice
2 tablespoons freshly minced dill, plus sprigs for garnish
1 scallion, minced (white and green parts)
1 tablespoon milk, half-and-half, or cream
1/4 teaspoon kosher salt
Freshly ground black pepper
100 grams good salmon roe

Steps:

  • In the bowl of an electric mixer fitted with a paddle attachment, cream the cream cheese until smooth. With the mixer on medium speed, add the sour cream, lemon juice, dill, scallion, milk, salt, and pepper. With a rubber spatula, fold in 3/4 of the salmon roe. Spoon the dip into a bowl and garnish with the remaining salmon roe and sprigs of fresh dill.
  • Serve with chips, toasts, or crackers.

CAVIAR SOUR CREAM DIP WITH POTATO CHIPS



Caviar Sour Cream Dip With Potato Chips image

This simple snack is a slightly fancier version of the time-honored practice of topping potato chips with sour cream and caviar. Here, the sour cream gets zipped up with scallions, chives and white pepper and the caviar - preferably bright orange beads of salmon roe - glow like jewels on top. One of the easiest hors d'oeuvres to put together, it's also one of the most festive.

Provided by Melissa Clark

Categories     dips and spreads, finger foods, appetizer

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 8

1 cup sour cream
1 1/2 tablespoons thinly sliced scallions, white and green parts
1 tablespoon chopped fresh chives
1/4 teaspoon ground white pepper
Kosher salt, to taste
About 2 ounces salmon roe or other caviar, for garnish
Potato chips, for serving
Celery sticks, for serving

Steps:

  • In a small bowl, mix together sour cream, scallions, chives, pepper and salt to taste. Let sit at room temperature for at least 10 minutes so the flavors can meld (or chill for up to 24 hours before serving).
  • Spoon caviar on top and serve with potato chips and celery sticks.

SHRIMP TART



Shrimp Tart image

Categories     Food Processor     Bake     Lunch     Buffet     Mayonnaise     Shrimp     Summer     Chill     Sour Cream     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 to 12 Servings

Number Of Ingredients 15

For pumpernickel crust
9 ounces dense pumpernickel (about eight 4-inch-square slices; preferably Wild's multigrain Danish)
5 tablespoons unsalted butter, melted and cooled
For shrimp filling
1 1/4 pounds medium shrimp (about 36)
3 tablespoons golden or red lumpfish caviar (from a 2-ounce jar)
2 cups sour cream
1/2 cup mayonnaise
1/2 cup heavy cream
2 teaspoons unflavored gelatin
3 tablespoons fresh lemon juice
1 tablespoon water
1 tablespoon finely chopped fresh chives
freshly ground white pepper to taste
Garnish: coarsely chopped fresh chives

Steps:

  • Make crust:
  • Preheat oven to 350° F. and lightly oil rim of a 12-inch tart pan with removable fluted rim.
  • Tear pumpernickel into pieces and in a food processor pulse until coarse crumbs. In a bowl stir together bread crumbs and butter until combined well and press onto bottom of tart pan. Bake crust in middle of oven 15 minutes, or until golden brown, and cool in pan on a rack.
  • Make filling:
  • Shell shrimp and if desired devein. In a saucepan of boiling salted water cook shrimp until just cooked through, about 1 minute, and drain in a colander. Rinse shrimp under cold water and pat dry. Coarsely chop shrimp.
  • If using red lumpfish caviar, in a fine sieve rinse and drain well. In a large bowl stir together shrimp, caviar, sour cream, mayonnaise, and heavy cream. In a small saucepan sprinkle gelatin over lemon juice and water and let stand 1 minute to soften. Heat gelatin mixture over low heat, stirring, until gelatin is dissolved. Cool mixture slightly and stir into shrimp mixture with chives, white pepper, and salt to taste.
  • Pour filling into crust, spreading evenly. Chill tart, loosely covered with plastic wrap, at least 6 hours, or until filling is set, and up to 1 day. Garnish tart with chives.

"TWICE BAKED" BABY POTATOES WITH CAVIAR



These special occasion-worthy bite-sized spuds are crowned with sour cream and caviar. Tip: these melt-in-your-mouth morsels pair especially well with a glass of bubbly-cheers!

Provided by Greg Lofts

Categories     Food & Cooking     Appetizers

Time 1h30m

Yield Makes about 35

Number Of Ingredients 8

1 1/2 pounds baby red potatoes (about the size of cherry tomatoes)
Kosher salt and freshly ground pepper
1/4 cup cream cheese, room temperature
2 tablespoons unsalted butter, melted
1/4 cup whole milk
2 tablespoons finely chopped chives, plus more for serving (optional)
Sour cream, for serving
Caviar or trout roe, for serving (optional)

Steps:

  • Preheat oven to 425°F. In a pot, cover potatoes with about 2 inches of cool water; bring to a boil. Season generously with salt and cook until potatoes are easily pierced with the tip of a knife but still holding their shape, 8 to 10 minutes; drain. When cool enough to handle, trim and discard 1/4 inch from top of each potato. (If necessary, trim bottoms flat so potatoes stand upright.)
  • Using a small paring knife, the smaller side of a melon baller, or a demitasse spoon, carefully scoop flesh from potatoes, leaving 1/4 inch flesh intact all around bottom and sides. Transfer hollowed potatoes to parchment-lined baking sheets.
  • For the smoothest texture, press potato flesh through a ricer into a bowl. Stir in cream cheese, butter, milk, and chives to thoroughly combine (or, if not using a ricer, mash to combine until smooth); season with salt and pepper.
  • Transfer potato mixture to a piping bag fitted with a plain tip, or a resealable plastic bag with a corner snipped. Pipe mixture into hollowed potatoes and bake until they are heated through and browned in places on top, 20 to 22 minutes. Let cool a few minutes; dollop with sour cream and top with caviar, trout roe, or more chives. Serve warm.

CAVIAR PIE



Caviar Pie image

Make and share this Caviar Pie recipe from Food.com.

Provided by Magicshell

Categories     < 4 Hours

Time 2h

Yield 12 serving(s)

Number Of Ingredients 10

10 hard-boiled eggs
3/4 cup mayonnaise
1 small red onion, small dice
12 ounces cream cheese
16 ounces sour cream
1/2 cup fresh parsley
salt & pepper
2 (4 ounce) jars black caviar
2 (4 ounce) jars red caviar
1 (4 ounce) jar orange caviar

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.

EGGS CAVIAR



Eggs Caviar image

Serve this old-school fancy brunch recipe of tender, fluffy eggs with briny caviar at any holiday brunch or anniversary party.

Provided by Nick Korbee

Categories     HarperCollins     Brunch     Egg     Caviar     Breakfast     New Year's Day

Yield Makes 1 serving

Number Of Ingredients 6

2 eggs
1 teaspoon Cognac (Pierre Ferrand 1840 is our go-to, but a little Hennessey never hurt nobody)
1 teaspoon unsalted butter
2 tablespoons sour cream or labneh
2 grams of your favorite caviar or roe
1 slice sourdough or pumpernickel rye bread, toasted and buttered

Steps:

  • Gently whip the eggs with a fork.
  • Heat a saucepan over medium heat, then add the Cognac and butter (they should sizzle/simmer immediately). Add the eggs and whisk constantly-working on and off the heat in order to develop the curds little by little and prevent the eggs from sticking or otherwise overcooking at the base of the pan-until the eggs begin to resemble a soft scramble. Add 1 tablespoon of the sour cream and stir to incorporate, letting the eggs sputter and pop a few times on the heat. Barely fold in the remaining sour cream (some streaks should still be visible).
  • Top the buttered toast with plenty of soft scrambled eggs and a heaping spoon of the caviar. Or pour eggs in a bowl and top the whole thing with the caviar, use the toast as a spoon, and knock yourself out.

CAVIAR TART



Caviar Tart image

Categories     Egg     Fish     Appetizer     No-Cook     Cocktail Party     Quick & Easy     Sour Cream     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes serves 8 to 10

Number Of Ingredients 13

3/4 cup sour cream
8 hard-boiled large eggs, finely chopped
1/2 cup finely chopped onion (1 medium)
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
2 tablespoons finely chopped fresh dill
2 teaspoons finely grated fresh lemon zest
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons finely chopped fresh chives
7 oz black lumpfish caviar (see cooks' note below)
Accompaniments: lemon wedges; 16 thin slices whole-wheat toast, buttered, then halved or quartered diagonally
Special Equipment
a 9-inch nonstick springform pan; a small offset spatula

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.

EGGS WITH CAVIAR



Eggs with Caviar image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 6

6 hard boiled eggs split longways
2 tablespoons sour cream
2 tablespoons chopped chives
1 tablespoon capers
2 tablespoons beluga caviar
2 bunches watercress

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.

ANGEL HAIR PASTA WITH CAVIAR AND LEMON



Angel Hair Pasta with Caviar and Lemon image

"The combination of bright citrus with salty caviar is so simple and fun to serve around the holidays," says Alex.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 30m

Yield 4 servings (as an appetizer)

Number Of Ingredients 7

1 cup heavy cream
1 cup sour cream
Kosher salt and black pepper
Grated zest and juice of 1/2 to 1 lemon
4 ounces angel hair pasta
1 1/2 to 2 ounces American caviar or trout roe
1 small bunch chives, minced

Steps:

  • Make the sauce: Whisk the heavy cream and sour cream in a large skillet and season with salt and pepper. Simmer over medium heat, whisking, until the mixture thickens and all the sour cream melts, 2 to 3 minutes. Add a few grates of lemon zest and some of the lemon juice. Taste for seasoning. At this point the sauce should be thick enough to coat the pasta.
  • Meanwhile, cook the pasta: Bring a large pot of water to a boil. Add 2 tablespoons salt and bring the water back up to a boil. Add the pasta to the pot and cook until al dente, stirring occasionally to make sure it doesn?t clump or stick to the bottom, about 2 minutes. Drain the pasta in a colander, reserving 1/2 cup of the cooking water.
  • Add the pasta to the skillet and toss to coat with the cream sauce. Shut off the heat and allow the pasta to rest in the sauce for 2 minutes, tossing to coat from time to time. If the sauce is too thin, simmer over low heat for 2 additional minutes. If it is too thick, simply thin it out with some of the reserved pasta water. Taste for seasoning. Add more salt or lemon juice, if needed.
  • Spoon a small amount of caviar onto 4 serving plates. Use a fork to twirl the pasta and make a large forkful. Use your index finger to gently coax the pasta off the fork and on top of the caviar on the plate. Repeat with the remaining plates. Spoon any leftover sauce over the pasta. Note: The sauce thickens quickly, so keep it loose with a little pasta water, if needed, as you plate. Sprinkle with the chives and a touch more grated lemon zest.

SALMON CAVIAR TORTE



Salmon Caviar Torte image

Categories     Cheese     Dairy     Egg     Fish     Fall     Gourmet

Yield Serves 12

Number Of Ingredients 14

6 tablespoons mayonnaise
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
8 hard-cook large eggs, chopped fine
1/2 cup finely chopped celery
1/3 cup finely chopped red onion
1 1/2 tablespoons fresh lemon juice, or to taste
1/4 cup finely chopped scallion greens
1/4 cup minced fresh chives
1/4 cup minced fresh dill
8 ounces cream cheese, softened
1/2 cup sour cream
6 ounces salmon caviar
Garnish: dill sprigs
Accompaniments: pumpernickel and rye toast points

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.

SALMON, CREAM CHEESE AND CAVIAR ON PUMPERNICKEL ROUNDS



Salmon, Cream Cheese and Caviar on Pumpernickel Rounds image

Categories     Bake     Cream Cheese     Salmon     Winter     Bon Appétit

Yield Makes about 50

Number Of Ingredients 11

Olive oil
1 1-pound center-cut skinless salmon fillet (about 1 1/2 inches thick)
3 fresh fennel fronds (from 1 fennel bulb)
8 ounces smoked salmon, chopped
1 8-ounce package cream cheese, room temperature
1 tablespoon fresh lemon juice
3 tablespoons chopped fresh chives or green onion tops
2 8-ounce packages sliced Westphalian-style or Danish-style pumpernickel bread (about 20 slices)
3 2-ounce jars red salmon caviar
Additional fresh fennel fronds or chopped fresh chives
Lemon wedges

Steps:

  • Preheat oven to 350°F. Place large piece of foil on baking sheet; brush with oil. Place salmon fillet in center of foil; sprinkle with salt and pepper. Place 3 fennel fronds atop salmon. Enclose salmon in foil. Bake until salmon is just opaque in center, about 30 minutes. Unwrap salmon; cool completely.
  • Remove any bones from salmon. Place salmon in processor. Add smoked salmon, cream cheese and lemon juice. Blend to coarse puree using on/off turns. Transfer to bowl. Mix in 3 tablespoons chives. Season with salt and pepper.Using 1 1/2- to 1 3/4-inch-diameter cookie cutter or biscuit cutter, cut out rounds from pumpernickel bread. (Salmon spread and pumpernickel rounds can be made 1 day ahead. Cover and chill salmon spread. Store pumpernickel rounds in sealed plastic bag at room temperature.)
  • Spread 1 tablespoon salmon mixture atop each pumpernickel round. Top with 1/4 teaspoon salmon caviar. Garnish with additional fennel fronds or chives. Place on platter. Surround with lemon. (Can be made 4 hours ahead. Cover and chill.)

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