Red and black caviar is still considered a delicacy that can decorate even the most luxurious table. Serve and eat it correctly, observing the simple rules of table etiquette.
It is necessary
- To prepare a banquet dish:
- - 0.5 kg of pike perch,
- - 50 g salmon caviar,
- - 100 g cream,
- - proteins of 2 eggs,
- - 5-6 pcs. bell pepper
- - white bread, salt and spices - to taste.
Instructions
Step 1
Place the caviar in a small glass dish before serving. It will be correct to put glassware in cupronickel or silver vase with crushed ice. Place a special cutlery - a spatula or a spoon - in front of the plate with caviar.
Step 2
Serve small tartlets or croutons with the caviar. You cannot take it with your spoon or fork, and also transfer it to your plate. It will be correct to immediately spread caviar on a toast or tartlet.
Step 3
Place soft butter on the table. According to the rules, each guest should make their own sandwich with butter and caviar to their liking. Such sandwiches are eaten by holding them with their hands.
Step 4
To make a sandwich with caviar correctly, take a crouton or a piece of bread in your left hand, hold a knife in your right hand. With its help, you need to spread a little butter on the bread, and put caviar on top.
Step 5
It is also allowed to eat caviar in this way: after making a sandwich with caviar, put it on a plate. Cut off small pieces from it, prick them on a fork and send them into your mouth. If the caviar is served with pancakes, place it with a spoon or spatula on the hot pancake and eat it using a dessert maker.
Step 6
You can serve caviar beautifully by preparing a banquet dish. Make the pike perch mince, add pepper, salt, cream, beaten egg whites, and white bread. Put part of the red caviar in the resulting mass, and leave the other part to decorate the dish.
Step 7
Wash the red bell pepper and soak it in boiling salted water for 2 minutes, then put it in ice cold water to preserve its color. Place the minced pike perch inside the peppers and bake them in the oven at 170-180 ° C. Chill the finished pepper, cut it into slices. Place caviar on each circle and serve.
