Caviar Tartlets
James Carrier
To make these easy, stylish appetizers, use domestic red, black, or golden caviar or fish roe, or some of each, for visual contrast. Crisp filo pastry shells, about 1 inch in diameter, are available in well-stocked supermarkets.
How to Make It
Step 1
1
Spoon about 1/2 teaspoon sour cream into each filo shell, then 1/2 to 1 teaspoon caviar. If desired, garnish each tartlet with a leaf of chervil or a small sprig of dill.
Step 2
2
Nutritional analysis per tartlet.
Ingredients
About 8 ounces sour cream
3 packages (2.1 oz. each) frozen small filo pastry shells, thawed (see notes)
About 4 ounces caviar or other fish roe (see notes)
Fresh chervil leaves or small sprigs fresh dill (optional), rinsed
Directions
Step 1
1
Spoon about 1/2 teaspoon sour cream into each filo shell, then 1/2 to 1 teaspoon caviar. If desired, garnish each tartlet with a leaf of chervil or a small sprig of dill.
Step 2
2
Nutritional analysis per tartlet.
Search All of Sunset's Recipes
The Latest
This Oakland Kitchen’s Makeover Was Inspired by the Homeowner’s Late Mother
