Caviar Sandwich, Recipe from the Prague Restaurant
16 servings
15 minutes
The canonical version of serving salmon caviar, which was practiced at important Soviet banquets - as well as sterlet with mayonnaise roses, glazed pork and sandwiches like these. The trick is that the butter is not spread on them, but grated and lies on the bread in these fancy curls, which is pleasing to the eye and does not disturb the harmony of taste.
1
Prepare all the ingredients.
2
Put the butter in the freezer to harden well.
- Butter: 90 g
3
Slice the baguette diagonally.
- French baguette: 1 piece
4
Grate frozen butter on each slice of bread so that it lays in swirls.
- Butter: 90 g
5
Wash the lemon thoroughly and cut it into very thin slices.
- Lemon: 1 piece
6
Cut each segment into four sectors.
- Lemon: 1 piece
7
Place 1/4 lemon wedge on each slice of baguette.
- Lemon: 1 piece
8
Spoon out the caviar.
- Red caviar (salmon roe): 140 g
9
Tear off the leaves of dill and parsley.
- Dill: 1 sprig
- Parsley: 1 sprig
10
Decorate sandwiches with them.
- Dill: 1 sprig
- Parsley: 1 sprig
