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Eggs with Brown Butter and Salmon Caviar
Instead of the usual deviled egg, F&W’s Grace Parisi tops hard-boiled eggs with julienned radish, salmon caviar and brown butter for a refined but tempting hors d’oeuvre.
Greek Salad Skewers with Anchovy Aioli
For a playful presentation, slide a fat, flat slice of cucumber onto the bottom of each skewer so these hors d’oeuvres can stand upright on a serving platter.
In this version, chef John Besh places the oysters in mini tartlet shells, then tops them with a creamy horseradish sauce and crispy bread crumbs.