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Caviar with herb sandwiches


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.

You'll need

50 gm caviar To serve: crème fraîche and finely chopped Spanish onion   Herb sandwiches For spreading: Echiré butter, softened 6 slices soft white bread, crusts removed ½ cup each (loosely packed) dill and flat-leaf parsley, finely chopped ½ bunch chives, finely chopped

Method

  • 01
  • 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.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Nov 2009

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