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Caviar with herb sandwiches

Australian Gourmet Traveller recipe for caviar with herb sandwiches.

By Lisa Featherby
  • Serves 12
  • 20 mins preparation
Caviar with herb sandwiches
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.


  • 50 gm caviar
Herb sandwiches
  • 6 slices soft white bread, crusts removed
  • ½ cup each (loosely packed) dill and flat-leaf parsley, finely chopped
  • ½ bunch chives, finely chopped


  • 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.
  • Author: Lisa Featherby