Caviar Star Recipe - SMOKED TROUT CAVIAR TOAST POINTS

– by Chef Gwen Gulliksen

Caviar Star Recipe - SMOKED TROUT CAVIAR TOAST POINTS

This appetizer is not just beautiful but really delicious! Italian style egg salad sets off our smoky, snappy trout roe via buttery toast points and fresh dill. Perfect for spring cocktail parties and brunches, a great match with bubbly.

Serves 8

Ingredients:

Smoked Trout Roe x 1oz

Buttered Brioche Toast Points x 24 pieces

Hard Boiled Egg Yolk x 3

Olive Oil x 3 TBS

Salt & Pepper to taste

Fresh Dill for garnish

  1. Cut bread into triangles and toast lightly then butter and set aside.
  2. To make the Italian egg salad, combine the hardboiled egg yolks and olive oil, blend with a hand blender to make fluffy.Season with salt and pepper to taste
  3. Use a piping bag to pipe rosettes of Italian egg salad on to the tip or each buttered toast point
  4. Add ½ tsp of Smoked Trout Caviar to each toast point
  5. Garnish with fresh dill and serve immediately.