Caviar Torte Recipes
CAVIAR AND SALMON BLINI TORTES
Provided by Lillian Chou
Categories Egg Fish New Year's Eve Salmon Winter Sour Cream Whole Wheat Gourmet
Yield Makes 2 servings
Number Of Ingredients 17
Steps:
- Make egg salad:
- Stir together all ingredients and a pinch of salt.
- Make blini:
- Whisk together dry ingredients in a bowl. Add milk and yolk and whisk until smooth. 3Beat egg white with a clean whisk in another bowl until it just holds soft peaks. Fold into batter along with 2 tablespoons melted butter.
- Brush a 12-inch nonstick skillet with some of remaining melted butter, then heat over medium heat until hot. Working in batches of 6 or 7, drop 1 level tablespoon batter per pancake into skillet and cook until bubbles appear on surface and undersides are golden, 45 seconds to 1 minute. Flip over and cook 1 minute more. Brush blini on both sides with some of remaining melted butter, then transfer to a plate and keep warm, covered with foil. Brush skillet with butter between batches.
- Fill tortes:
- Drape smoked salmon on 6 blini and top with egg salad. Spoon caviar onto 6 more blini, then stack on egg-salad-topped blini.
CAVIAR TORTE
Served at my wedding and it was the biggest hit. People cannot quite identify what is in it, but they love it.
Provided by Gay Gilmore
Categories For Large Groups
Time 12h20m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Mix the bottom layer ingredients and put in an 8 inch springform pan.
- Put middle layer on top of that; and then mix top layer ingredients and put on top.
- Chill overnight.
- Use a cookie cutter on top and fill with caviar to make a nice design.
- We used a heart shape at the wedding and filled it with salmon roe and made a nice design of salmon roe around the border-- one of our colors was orange for the wedding so it looked lovely.
- I've also seen this with small red caviar in the middle in a heart shape with black caviar all around the edges-- gorgeous.
- remove the sides of the springform pan to serve with crackers.
Nutrition Facts : Calories 105.2, Fat 8.7, SaturatedFat 4.2, Cholesterol 80, Sodium 97.5, Carbohydrate 3.7, Fiber 0.1, Sugar 0.6, Protein 3.3
CAVIAR TART
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
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 AND CRèME FRAîCHE TARTLETS
It doesn't get simpler-or more elegant-than crème fraîche and caviar tartlets alongside a glass of sparkling wine.
Provided by Union Square Events
Categories Appetizer Party Caviar Milk/Cream Christmas New Year's Eve Oscars Anniversary Valentine's Day Cocktail Party Hors D'Oeuvre Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 12 mini-tarts
Number Of Ingredients 4
Steps:
- Arrange tart shells on a serving platter. Spoon crème fraîche into a small resealable plastic bag and snip a 1/4" opening in the corner. Pipe about 1/2 tablespoon crème fraîche onto one side of tart shells and spoon 1/2 teaspoon caviar onto the other side. Garnish with chives and serve immediately.
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.
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- In a small saucepan, bring the milk to a boil over moderately high heat. Immediately remove from the heat, stir in the salt and let cool to warm.
- Preheat the oven to 325 and butter an 11-by-7-inch glass or ceramic baking dish. In a medium saucepan, bring 1 quart of water to a simmer.
- In a large bowl, whisk the cooled milk with the eggs until smooth. Pour the mixture into the prepared baking dish and cover tightly with aluminum foil. Set the dish in a roasting pan and pour enough of the simmering water into the roasting pan to reach about halfway up the side of the baking dish. Transfer the roasting pan to the middle of the oven. Bake the custard for about 30 minutes, until a knife inserted into the center comes out clean. Transfer the baking dish to a rack and remove the foil. Let the custard cool completely, then refrigerate for about 1 hour, until chilled.
- Spread the crème fraîche in an even layer over the cooled custard. Spoon the onion, the red caviar and the black caviar over the crème fraîche in alternating diag-onal rows. Sprinkle the caviar cake with the dill, season with pepper and serve.
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