Quick Amazing Appetizers With Caviar
Christmas tartinki with caviar
portions - 12
INGREDIENTS
White bread 1 piece
Sour cream 150 g
Red bow 1 head
Red caviar to taste
Black caviar to taste
Vegetable oil 70 ml
PREPARATION INSTRUCTION
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White bread (it is better to use baguette) cut into neat slices and fry in vegetable oil in a pan on both sides. Put on a napkin, let drain excess oil and cool slightly.
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Cut red onions into thin rings. For each slice of bread, lay out 2 onion rings, a teaspoon of sour cream and a teaspoon of any caviar (any kind of inexpensive sturgeon caviar such as American Hackleback or American Paddlefish).
Baked Potatoes with Sour Cream and Caviar
4 servings
INGREDIENTS
Finger potatoes 1.5 kg
Olive oil 3 tsp
Fresh rosemary 1.5 tsp
Sour cream 20% 250 g
Black caviar 200 g
PREPARATION INSTRUCTION
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Preheat oven to 190 degrees.
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Cut the potatoes in half and mix with olive oil and rosemary, add salt and pepper to taste.
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Grease a large baking sheet with 1 teaspoon of oil.
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Spread the cut potatoes down evenly.
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Bake until potatoes are golden, crispy and fully cooked - about 35 minutes.
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Chill the potatoes for 10 minutes.
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On each half, first lay out a small amount of sour cream, and then - caviar.
Scallop with baked melon
4 servings
INGREDIENTS
Scallops 400 g
Melon 240 g
Black caviar 4 g
Cress Daikon 8 g
Green basil oil to taste
Melon sauce 80g
PREPARATION INSTRUCTION
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Baking melons in the oven at 180 degrees until its internal temperature reaches 70-80 degrees.
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Then send the scallop to the oven for 5 minutes to warm up.
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Put scallops on the plate, decorate with melon sauce and melon, top with black caviar and basil oil.
Advice
For melon sauce, you first need to boil the broth: 50 ml of water bring to a boil, add 0.5 grams of dashi and 2.5 grams of tuna chips. Finely chop 170 grams of melon, mix with 3 grams of green chilli, lightly fry in 50 grams of butter, add broth and punch in a blender until a homogeneous consistency.
For basil oil, blend 160 ml of grape seed oil with 10 grams of basil, 1 gram of garlic and a pinch of salt in a blender.