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.
Ingredients
Herb sandwiches
Method
Main
1.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.
