The caviar used here is from French farmed sturgeon - delicate,
low in salt and in full production - instead of wild sturgeon,
which is now endangered.
50 gmcaviarTo serve:crème fraîche and finely chopped Spanish onionHerb sandwichesFor spreading:Echiré butter, softened6 slicessoft white bread, crusts removed½ cup each(loosely packed) dill and flat-leaf parsley, finely chopped½ bunchchives, finely chopped
For herb sandwiches, lightly butter the bread slices. Combine herbs in a bowl, then scatter herbs over half the buttered slices. Sandwich with remaining bread and cut four rounds from each sandwich using a 5cm-diameter cutter. Cover sandwiches with a dampened piece of absorbent paper until required and serve with caviar over ice, crème fraîche and onion to the side.