Tartines de Caviar à la Crème Aigre

Active time: 25 min Start to finish: 25 min

Makes 36 hors d’oeuvres.

INGREDIENTS

  • 2large eggs, hard boiled
  • 1/4cup minced white onion
  • 1cocktail pumpernickel loaf
  • 1/2cup sour cream
  • 150g caviar(5 oz; preferably osetra) garnish:fresh chervil or chopped fresh chives

    DIRECTIONS

    Force eggs through a sieve into a small bowl and gently toss with onion.

    Trim 36 pumpernickel slices to 1 1/4-inch squares, then top each with1/2 teaspoon sour cream, 1/2 teaspoon egg, and 1/2 teaspoon caviar.

    Cooks’ notes:
    • Eggs can be boiled 2 days ahead and chilled. Mince onion and add to eggwithin 1 hour of serving.
    • Pumpernickel squares can be cut 1 day ahead and kept, wrapped tightly in plastic wrap, at room temperature.