ReceptnaptárButtered bread with caviar
The caviar buttered bread is one of the simplest items of cold starters and festive entertaining: caviar or fish roe goes on buttered bread with a little paprika. The effect rests on the contrast between the soft, rich flavour of the butter and the salty, sea-like taste of the caviar.
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Ingredients
Method
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- Spread the slices of roll or bread thinly with butter.
- Sprinkle them with a pinch of paprika and a little salt.
- Spoon caviar or cheaper fish roe on top.
- Serve at once, cold.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Leave the butter to soften at room temperature, so it spreads thinly and evenly.
- Cheaper fish roe (trout, salmon or cod roe) works excellently instead of caviar.
- Lightly toast the bread so it does not turn soggy.
- A lemon slice, chives or a boiled egg yolk complete it.
- Assemble just before serving, because the roe moistens the bread.
Frequently asked questions
Which roe is suitable?
Real caviar (sturgeon) is expensive, so for everyday use salmon, trout or cod roe is fine too.
Can it be prepared in advance?
At most 1 hour ahead; the bread turns soggy.
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