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    Chopped Egg Salad & Salmon Caviar Toasts

    Source of Recipe

    From "Wine Bites" by Barbara Scott-Goodman

    Recipe Introduction

    "Simple chopped egg salad becomes something very special when it's topped with red salmon caviar. A platter of these beautiful, tasty toasts served with flutes of Champagne or sparkling wine hits just the right festive note."

    List of Ingredients

    pound watercress, plus sprigs for garnish
    6 large eggs
    2 green onions, white and tender green parts, minced
    2 Tbsp good-quality mayonnaise
    1 tsp fresh lemon juice
    Kosher salt
    Buttered toasts for serving
    3 ounces salmon caviar


    Remove the large stems from the watercress and rinse well in several changes of cold water. Spin dry in a salad spinner or pat with a clean towel. Chop the watercress and transfer to a large bowl.

    Put the eggs in a large pot with cold water to cover by about 1 inch. Bring to a boil over high heat. Remove from the heat, cover, and let stand 25 minutes. Drain the pot and fill it again with cold water. Let the eggs stand in the water until they're completely cooled.

    Peel the eggs, chop, and add to the bowl with the watercress. Add the green onions, mayonnaise, and lemon juice. Season with salt and mix well. Taste and adjust the seasoning, adding a bit more mayonnaise, if necessary. Serve on the buttered toasts topped with a small spoonful of caviar and a small sprig of watercress for garnish.

    Serves 8 to 10




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