1. Boiled Eggs and Caspiran Caviar
Ingredients:
- Boiled eggs: 6
- Caspiran caviar: 50 grams
- Mayonnaise: 2 tablespoons
- Dijon mustard: 1 teaspoon
- Lemon juice: 1 teaspoon
- Salt and pepper: to taste
- Chopped chives: 2 tablespoons
Instructions:
- Boil the eggs and let them cool. Cut them in half and remove the yolks.
- Mix the yolks with mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
- Fill the egg whites with the yolk mixture using a spoon or piping bag.
- Top each filled egg with a portion of Caspiran caviar.
- Garnish with chopped chives and serve.
2. Sour Cream and Caspiran Caviar
Ingredients:
- Sour cream: 1 cup
- Caspiran caviar: 50 grams
- Small toast slices: 12
- Chopped red onion: 2 tablespoons
- Chopped fresh dill: 1 tablespoon
- Grated lemon zest: 1 teaspoon
Instructions:
- Toast the bread slices in an oven or toaster until golden and crispy.
- Spread sour cream on each toast slice.
- Top each toast with an equal amount of Caspiran caviar.
- Garnish with chopped red onion, dill, and grated lemon zest.
- Serve this appetizer immediately.
3. Avocado and Caspiran Caviar
Ingredients:
- Ripe avocados: 2
- Lemon: 1 (juice and zest)
- Caspiran caviar: 50 grams
- Small toast slices: 12
- Salt and pepper: to taste
- Olive oil: 1 tablespoon
- Fresh cilantro leaves: for garnish
Instructions:
- Peel and pit the avocados, then mash the flesh in a bowl using a fork.
- Add the lemon juice to the mashed avocados and mix well to prevent browning. Season with salt and pepper and stir to combine.
- Toast the bread slices in an oven or toaster until golden and crispy.
- Spread the avocado mixture evenly on each toast slice.
- Top each avocado-covered toast with an equal amount of Caspiran caviar.
- Drizzle a bit of olive oil over each toast and garnish with fresh cilantro leaves.
- Serve this appetizer immediately.