Deviled Eggs with Sour Cream, Chives and Salmon Caviar
24 Large hard-boiled eggs, peeled, halved lengthwise
2/3 cup of sour cream
1/3 cup of mayonnaise
1/4 Cup of chopped fresh chives
1 tablespoon of dijon mustard
2 teaspoons of fresh lemon juice
3/4 teaspoon of halen môn sea salt
1/2 teaspoon of coarse black pepper
14oz jar of royal salmon caviar
Carefully scoop yolks from egg halves into large bowl. Finely chop 4 egg-white halves; add to bowl with yolks. Add sour cream and next 6 ingredients to yolks. Mash with fork until smooth.
Arrange egg-white halves on large platter. Spoon filling into each, mounding slightly. (Can be prepared 2 hours ahead. Cover and refrigerate.) Garnish each egg half with 1/4 teaspoon roe and serve.
Caviar with Bilinis
1 cup of buckwheat flour
1/2 teaspoon of halen môn sea salt
1 tablespoon of melted butter or vegetable oil
2/3 cup of milk (or water)
Caviar (to suit individual personal needs!)
Creme fraiche (to suit individual taste)
Finely chopped chives (to suit individual taste)
Minced red onion (optional)
Combine the pancake mix with the salt, egg, butter or oil, and milk or water. Lightly brush another tablespoon of melted butter onto a flat based frying pan over medium-high heat. When the pan is hot, spoon the batter into it a tablespoon at a time.
Cook the blinis until tiny bubbles appear, about 1 minute, then flip them and fry until golden brown on each side.
Transfer the blinis to a platter and serve warm with the caviar, crème fraîche, chives, and onion (if desired).