Caviar with herb sandwiches

AT A GLANCE

  • Serves 12 people

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
  • 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
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.

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

KIRSTEN BOOKALLIL AND LISA FEATHERBY

FEATURED IN

Nov 2009

Nov 2009

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