Cooking Appetizer with Caviar Ingredients

Cooking Appetizer with Caviar Ingredients

Caviar Crown

• 1 jar (4 ounces) salmon caviar 
• 1 jar (3½ ounces) whitefish caviar 
• 2 packages (8 ounces each) cream cheese, softened 2 tablespoons lemon juice 
• 2 tablespoons chopped green onion 
• 1 teaspoon Worcestershire sauce 
• Parsley 
• Assorted party breads or melba toast 

Drain caviars. 

Cream the cheese and seasonings. 

Place cheese mixture in center of serving plate. 

Shape into circle about 7 inches in diameter and I inch thick similar to a layer cake. 

Cover a 4-inch circle in th; center with salmon caviar. 

Cover the remaining 1 ½ inches on top and sides with whitefish caviar. Place small sprigs of parsley around edge of salmon caviar. 

(A ring of overlapping slices of tiny stuffed olives or a ribbon of cream cheese put through pastry tube can be substituted for parsley.) 

Garnish base of cheese mixture with parsley. 

Serve with party breads or melba toast. 

Note: For large parties, fix several small crowns, using ½ recipe/ or each one.

Divide cheese mixture in half. 

Make 2 cheese circles about 31/2 inches in diameter and I inch thick. 

Cover 2-inch circle in center of each with salmon caviar and remaining outside edges with whitefish caviar. 

Proceed as directed above. 

Yield approximately 2 cups. 

Caviar Pie 

• 3 hard-cooked eggs, finely chopped 
• 5 tablespoons unsalted butter 
• 1 tablespoon finely chopped Bermuda onion 
• 1 jar (41/2 ounces) red or black caviar, drained 
• 1 cup dairy sour cream 
• Assorted crackers 
• Lemon wedges 

Stir together eggs, butter, and onion. 

Line small shallow dish or soup plate with plastic wrap. Press mixture into it. Refrigerate until mixture hardens. 

Turn out mold; cover with caviar. Frost with sour cream. 

Serve with crackers and lemon wedges. 

Yield: 8 to 10 servings as cock tail spread; 4 as first course. 

Caviar Rounds 

• 2 cups sifted flour 
• ¾ teaspoon salt 
• 21/2 teaspoons baking powder 
• 1/3 cup shortening 
• 1/2 cup Sourdough Starter (see Index)
• 1/2 cup milk (approximately)
• 1 cup caviar 

Sift dry ingredients together. 

Cut in shortening until mixture is like coarse cornmeal.

Add sour­dough starter and enough milk to form a soft dough. 

Roll or pat dough on floured board to ½ inch thick. 

Cut it with 1 ¼-inch-round biscuit cutter. Place half of biscuits on ungreased cookie sheet. 

With ¾-inch biscuit cutter cut centers from re­maining circles. 

Place rings on tops of biscuits.

Bake rounds in 450 °F oven 10 to 12 minutes or until golden brown. 

Remove from oven; fill center wells with caviar. Yield 20 rounds. 


Caviar and Salmon Checkerboard 

• Brown-bread slices, ¼ inch thick 
• White-bread slices, Y4 inch thick 
• Softened unsalted butter 
• 8 ounces blac.k caviar (sturgeon or cod) 
• ¼ ounces very thinly sliced smoked salmon 
• I lemon, cut in half 

Trim crusts evenly from brown and white bread. 

Butter slices. 

Cut forty I ¼-inch squares from brown bread and forty-one 1 ¼-inch squares from white bread. 

Spread caviar on each brown bread square. 

Cut forty-one 1 ¼-inch squares from smoked salmon. 

Place I salmon square on each white bread square.

Arrange squares on large serving platter as shown in illustration. 

Garnish edges of checker­board with parsley. 

Squeeze lemon juice over all squares just before serving.

Small checkerboards can be formed on small salad plates and served as a first course. 


When serving the caviar and smoked salmon, do not forget to squoze lemon juice over the checkerboard just before serving.

Yield 81 appetizers. 

Cooking Appetizer with Caviar Ingredients