I first began to indulge in this delicacy when I was in my 20s, during my flying days with Singapore Airlines. This is one of the courses served to the first-class passengers, accompanied by Vodka or the Dom Pérignon Champagne.
Although I've posted quite a few Caviar Recipes previously, I shall now touch more on the traditional way of serving this gourmet starter for the benefit of those who are new to this dish.
That being said, my hubby commented that the portion of the caviar was too small, which I felt likewise. I shall put aside more time next round, and ensure the entire pie is well covered with caviar.
Before the caviar service, always place the serving plates or bowls in the refrigerator 1 hour before serving the caviar. This will ensure the plates are thoroughly chilled by serving time.
*Tip: Don't pig out if you're a guest just because caviar is expensive. You definitely won't like to be considered gauche to be eating more than the ample serving.
1 tin Caviar (50g)
6 McVitie's Digestive Biscuits
4 Hardboiled Eggs
2 big Onions
2 slices of Lemon
A bunch of Scallions
2 tbsp Sour Cream
2 tbsp Mayonnaise
2 tbsp Butter
Pepper to taste (optional)
- Diced eggs and mix with pepper, sour cream and mayonnaise.
- Put biscuits in a plastic bag and seal. Using a roller, smash the biscuits.
- Mix biscuit crumbs with butter. Using a mini cake ring, pressed the crumbs onto a chilled serving plate to form the base.
- Next, layer garnishing according to your preference of order to get your gorgeous-looking Caviar Pie for Christmas!
Here are couple of places in Singapore to buy good caviar: Delicia and Douvet Caviar Shop.
Other Caviar Posts:
- Chilled Crabmeat Ceviche Caviar
- Chinese New Year Caviar Delight
- Flower Garden Aglio OIio With Caviar
- Jyunka Boto Caviar Serum For Beautiful Skin