Salmon and whitefish caviar make good, inexpensive alternatives to extravagant osetra and sevruga.Plus: More Appetizer Recipes and Tips

Grant Achatz
February 1999

Gallery

Recipe Summary

Yield:
MAKES 32 CANAPES
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. Using a 1 1/2-inch round biscuit cutter, cut out 4 rounds from each brioche slice. Butter both sides of the rounds. Set them on a baking sheet and bake for about 15 minutes, or until golden and crisp.

    Advertisement
  • In a medium bowl, combine the crabmeat with the chopped chives, shallot, lemon zest and salt. Whip the cream until firm. Gently fold the cream into the crab. Spoon the crab mixture onto the croutons. Garnish with the caviar and 1-inch chive pieces and serve immediately.

Make Ahead

The croutons can be stored at room temperature in an airtight container for up to 3 days.

Suggested Pairing

Start a celebratory dinner with a glass of Champagne.

Advertisement
Advertisement