Tartlets Of Red Caviar Recipes

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SEAFOOD SALAD TARTLETS



Seafood Salad Tartlets image

A simple, homemade seafood salad becomes a special snack in just 15 minutes.

Provided by Betty Crocker Kitchens

Categories     Snack

Time 15m

Yield 30

Number Of Ingredients 9

1 can (6.5 oz) lump crabmeat, drained
1 jar (6.5 oz) marinated artichoke hearts, well drained, finely chopped (about 1 cup)
1/4 cup chive-and-onion cream cheese spread (from 8-oz container)
2 tablespoons mayonnaise or salad dressing
2 tablespoons chopped red onion
1/2 teaspoon seafood seasoning
2 packages (2.1 oz each) frozen mini phyllo dough shells (30 shells)
30 tiny shrimp (from 4-oz can), rinsed, patted dry
Fresh parsley sprigs

Steps:

  • In medium bowl, mix crabmeat, artichoke hearts, cream cheese spread, mayonnaise, onion and seafood seasoning.
  • Just before serving, spoon 1 scant tablespoon crabmeat mixture into each phyllo dough shell. Garnish each tartlet with shrimp and parsley.

Nutrition Facts : Calories 35, Carbohydrate 3 g, Cholesterol 10 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Tartlet, Sodium 80 mg, Sugar 0 g, TransFat 0 g

CLASSIC TEXAS CAVIAR



Classic Texas Caviar image

Don't bother with soaking and cooking beans for Classic Texas Caviar - the canned variety works well. But skip the bottled dressing, and take a little extra time to measure your own vinegar, oil and spices.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Yield 40

Number Of Ingredients 13

2 (15.8 ounce) cans black-eyed peas, drained
1 (14.5 ounce) can petite diced tomatoes, drained
2 fresh medium jalapenos, stemmed, seeded and minced
1 small onion, cut into small dice
½ yellow bell pepper, stemmed, seeded and cut into small dice
¼ cup chopped fresh cilantro
6 tablespoons red wine vinegar
6 tablespoons olive oil (not extra virgin)
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
1 teaspoon dried oregano
1 ½ teaspoons ground cumin

Steps:

  • Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl.

Nutrition Facts : Calories 39.9 calories, Carbohydrate 4 g, Fat 2.2 g, Fiber 0.9 g, Protein 1.2 g, SaturatedFat 0.3 g, Sodium 112.4 mg, Sugar 0.4 g

CAVIAR TORTE



Caviar Torte image

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

6 hard-boiled eggs, very finely chopped
3 tablespoons mayonnaise
salt and pepper
1 sweet onion, very finely chopped
8 ounces cream cheese
2/3 cup sour cream
black caviar
20 crackers, to serve

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

TARTLETS OF RED CAVIAR



Tartlets Of Red Caviar image

Provided by Jacques Pepin

Categories     appetizer

Time 20m

Yield 24 tartlets

Number Of Ingredients 8

1 cup all-purpose flour
1/2 stick (2 ounces) unsalted butter
1/4 teaspoon sugar
1/8 teaspoon salt
1 egg yolk
1/2 cup sour cream
8 tablespoons salmon caviar
2 tablespoons minced chives

Steps:

  • Preheat the oven to 400 degrees.
  • To make the dough, place the flour, butter, sugar and salt in the bowl of a food processor. Process for about 10 to 15 seconds. Add the egg yolk and 2 tablespoons of water. Process for another 10 seconds just until the mixture pulls away from the sides and begins to form a ball.
  • Place the dough between 2 sheets of plastic wrap and roll it out to a thickness of about 1/8 inch. Cut with a 2-inch circular cookie cutter. Press the circles of dough into 24 small, round or oval tartlet shells. Arrange on a cookie sheet and bake for 10 to 12 minutes until nicely browned. Remove from the molds.
  • To make the filling, place 1 teaspoon of the sour cream in each tartlet shell. Top each with 1 teaspoon of the caviar. Sprinkle with the chives and serve immediately.

Nutrition Facts : @context http, Calories 61, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 83 milligrams, Sugar 0 grams, TransFat 0 grams

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.

PHYLLO TARTLETS WITH SMOKE SALMON RILLETTES



Phyllo Tartlets with Smoke Salmon Rillettes image

Provided by Food Network

Yield 24 servings

Number Of Ingredients 12

100 phyllo tartlett shells
1 side smoked salmon, minced
1 small red onion, chopped fine
1 bunch chives, chopped very fine
1 cup capers, rough chopped
2 cups aioli
1 jar domestic osetra caviar
2 cups plain yogurt, drained
2 Tbs. fresh dill, chopped fine
fresh juice from 2 lemons
salt and pepper to taste
dill to garnish

Steps:

  • Preheat oven to 400 F. Place tartlett shells on a sheet tray and bake until golden brown. Let cool.
  • Mince salmon in a food processor. In a medium bowl, mix salmon, onion, chives, capers, aioli and a touch of lemon. Season with salt and pepper to taste. Refrigerate until use.
  • In a small bowl, mix yogurt, dill, lemon, salt and pepper. To serve, fill each shell with a spoon of salmon mixture. Top with a refined amount of caviar and tiny dollop of yogurt. Garnish with dainty dill sprig.

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 chopped chives
2 tablespoons sour cream
1 tablespoon capers
2 bunches watercress
2 tablespoons beluga 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.

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