Russian Caviar Sandwiches Food

CAVIAR SANDWICH

Steps:

• In a small bowl, mix the crème fraîche, scallions, black pepper and kosher salt. Stir aggressively with a rubber spatula until the ingredients are fully incorporated and the crème fraîche is smooth and spreadable. Set aside.
• Bring a small pot of water to boil over medium-high heat. Carefully lower your eggs into the boiling water using a slotted spoon, taking care not to crack the shells. Cook the eggs for 7 minutes, adjusting heat as needed to maintain a gentle boil. Remove eggs to a bowl of ice water, and cool completely. Gently crack eggs all over, peel and roughly chop. Set aside.
• Toast white bread until light golden brown. Remove from toaster, and butter each slice, as we say, wall to wall.
• Repeat with the scallion crème fraîche so that both halves of each sandwich have an even schmear.
• Spread an even layer of chopped egg on 4 slices (of the total of 8 slices) of toast.
• Evenly dot the caviar on top of the chopped egg.
• Sprinkle chives on top of the caviar.
• Place the remaining 4 slices of crème-fraîche toast on top of the egg-caviar side. Press down very gently, and slice in half on the bias. Serve at once.

RUSSIAN CAVIAR SANDWICHES

Steps:

• 1. If desired, spread optional butter or mayonnaise on bread. Spread with caviar. Top with second slice of bread. Enjoy!

RUSSIAN BLINI WITH CAVIAR

Steps:

• Whisk together in a large bowl the egg, milk, and salt, until the egg is well beaten. Sift together the flour and baking powder and whisk into the egg mixture. Whisk until the batter is super smooth and free of clumps.
• Preheat a griddle or large frying pan over medium heat. Add a little bit of oil or nonstick spray, if necessary. Use about 1 tablespoon of batter for each blini. Cook the pancakes on the first side for about 1 minute, then turn and cook for another 30 seconds.
• Place the hot pancakes onto a wire rack to cool.
• Combine the sour cream and dill in small bowl. Add a small amount of the sour cream onto each pancake and top with a spoonful of caviar. Garnish with a sprig of fresh dill.
• Enjoy immediately or keep refrigerated.

OPEN-FACED FINGER SANDWICHES

Steps:

• Toast the bread. Trim the crusts. Halve the slices into 1 1/2-by-3-inch pieces.
• For the prosciutto and ricotta: In a small bowl, mix together the ricotta, olive oil, lemon zest and salt. Spread the mixture on 6 pieces of bread. Ribbon a piece of prosciutto on top and garnish with 2 arugula leaves.
• For the avocado: Place 2 slices of avocado on 6 pieces of bread. Sprinkle evenly with the quinoa, sea salt and chile flakes.
• For the smoked salmon: In a small bowl, mix together the creme fraiche and capers. Spread evenly over the remaining 6 pieces of bread. Ribbon a piece of salmon over the top and garnish with 1 or 2 batons of chive.

BLACK RUSSIAN SANDWICHES

Steps:

• Preheat oven to 350.
• Arrange almonds on a cookie sheet and toast for 5 minutes.
• Mix mayonnaise and ketchup together.
• Toast Pumpernickel bread.
• Spread mayonnaise mixture on the toasted bread.
• Layer turkey& bacon.
• Top with toasted almonds.
• Optional: Lettuce and Tomato can also be added.

CAVIAR EGG SALAD APPETIZER

Steps:

• Mix together eggs, onion, mayonnaise and pepper.
• Mound onto a festive plate.
• Spread each caviar across each half of the mound.
• Arrange toast around the mound.
• Serve using a plastic or porcelain spreader.
• Caviar and metals don't mix.

AUTHENTIC RUSSIAN SALAD 'OLIVYE'

Steps:

• Bring a large pot of water to a boil; add potatoes and carrot. Return mixture to a boil and add eggs; cook until potatoes are tender, 20 to 30 minutes. Drain and slightly cool mixture. Chop potatoes and carrot; peel and chop eggs.
• Mix potatoes, carrot, eggs, pickles, peas, ham, and parsley together in a large bowl; stir in mayonnaise until salad is evenly coated.