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Ingredients
2 hard-cooked eggs
¼ cup finely chopped onion
4 slices black Russian, dark pumpernickel, or Danish-style hard rye bread, about 4 to 5 inches in diameter
6 tablespoons (about 3 ounces) salmon caviar
4 tablespoons sour cream
1 tablespoon chopped chives
4 lemon wedges
Nutritional analysis per serving (4 servings)
7 grams carbs; 223 milligrams cholesterol; 143 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 9 grams fat; 1 gram fiber; 431 milligrams sodium; 10 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Shell the eggs and separate the whites from the yolks. Push the whites and the yolks separately through a sieve and set aside in individual bowls.
- Step 2
Rinse the chopped onion in a colander under cold water. (Rinsed onion is milder in flavor and will not discolor.) Drain, transfer to a kitchen towel and press to remove any excess water.
- Step 3
Trim the crust from the bread slices. Spoon some caviar around the edges of each slice, spreading it gently to create a ½-inch border of caviar. Inside this border, right next to the roe, spread the sieved egg white on the bread to form a ring that is ½ inch wide. Inside this ring, spread the sieved egg yolk to form another ½-inch ring. Inside that, spread the chopped onions to form a ½-inch ring. In the center of each slice, place 1 tablespoon of sour cream.
- Step 4
Garnish each slice with a few grains of caviar and the chives. Serve immediately with lemon wedges.
Private Notes