Caviar Service Recipe

Servings: 8


  • 4 ounces malossol caviar
  • 8 slices light rye or pumpernickel bread, toasted with crust removed and cut into 2 ½ inch long triangles
Condiments (each to be served chilled)
  • 1 cup cornichons
  • 1 cup sour cream
  • chopped yolks of 4 hard-boiled eggs
  • chopped whites of 2 hard-boiled eggs
  • 2 tablespoons of capers
  • 1/3 cup of finely minced shallots


Serve the caviar in an appropriate serving bowl, centered on a caviar relish tray, with toast points and chilled condiments arrayed round about it. Optionally serve with small glasses of chilled Vodka.

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