Caviar on Pumpernickel with Sour Cream

Caviar on Pumpernickel with Sour Cream
Caviar on Pumpernickel with Sour Cream
Tartines de Caviar à la Crème Aigre Active time: 25 min Start to finish: 25 min
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 36 hors d'oeuvres
Dairy Egg Fish Cocktail Party Quick & Easy Fall Gourmet
  • 1/2 cup sour cream
  • 1/4 cup minced white onion
  • Carbohydrate 6 g(2%)
  • Cholesterol 36 mg(12%)
  • Fat 2 g(3%)
  • Fiber 0 g(2%)
  • Protein 3 g(5%)
  • Saturated Fat 1 g(4%)
  • Sodium 122 mg(5%)
  • Calories 50

Preparation Force eggs through a sieve into a small bowl and gently toss with onion. Trim 36 pumpernickel slices to 1 1/4-inch squares, then top each with 1/2 teaspoon sour cream, 1/2 teaspoon egg, and 1/2 teaspoon caviar. Cooks' notes:• Eggs can be boiled 2 days ahead and chilled. Mince onion and add to egg within 1 hour of serving. • Pumpernickel squares can be cut 1 day ahead and kept, wrapped tightly in plastic wrap, at room temperature.

Preparation Force eggs through a sieve into a small bowl and gently toss with onion. Trim 36 pumpernickel slices to 1 1/4-inch squares, then top each with 1/2 teaspoon sour cream, 1/2 teaspoon egg, and 1/2 teaspoon caviar. Cooks' notes:• Eggs can be boiled 2 days ahead and chilled. Mince onion and add to egg within 1 hour of serving. • Pumpernickel squares can be cut 1 day ahead and kept, wrapped tightly in plastic wrap, at room temperature.