Caviar Sandwich
I now prefer the caviar sandwich to all other more classic presentations at the holidays. All that caviar crammed into a sandwich makes me feel giddy and extravagant and very lucky to be alive the second I set eyes on it. Context is everything; what I could reasonably splurge for would feel forlorn if showcased on a proper silver trolley atop a mound of shaved ice with a mother-of-pearl spoon at the ready on its nearby velvet pillow, but here, by contrast, in the context of a lowly sandwich, it feels as decadent as if I were eating caviar straight out of the tin, like a midnight pint of ice cream. Buy the caviar you most prefer from a retailer you trust the most—the most expensive may by no means necessarily be your favorite-- and see if this luscious sandwich doesn’t make you feel pretty giddy, too.
- Total:
- Serves: 2 persons
Ingredients
- ½cup crème fraîche
- 3scallions, thinly slivered on the bias, about 4 tablespoons
- ¼teaspoon ground black pepper
- ½teaspoon kosher salt
- 3eggs
- 8slices white sandwich bread, preferably Pepperidge Farm “Very Thin”
- 2to 3 tablespoons soft butter
- 2ounces caviar
- 2tablespoons chives, minced
Instructions
Step 1
In a small bowl, mix the crème fraîche, scallions, black pepper and kosher salt. Stir aggressively with a rubber spatula until the ingredients are fully incorporated and the crème fraîche is smooth and spreadable. Set aside.Step 2
Bring a small pot of water to boil over medium-high heat. Carefully lower your eggs into the boiling water using a slotted spoon, taking care not to crack the shells. Cook the eggs for 7 minutes, adjusting heat as needed to maintain a gentle boil. Remove eggs to a bowl of ice water, and cool completely. Gently crack eggs all over, peel and roughly chop. Set aside.Step 3
Toast white bread until light golden brown. Remove from toaster, and butter each slice, as we say, wall to wall.Step 4
Repeat with the scallion crème fraîche so that both halves of each sandwich have an even schmear.Step 5
Spread an even layer of chopped egg on 4 slices (of the total of 8 slices) of toast.Step 6
Evenly dot the caviar on top of the chopped egg.Step 7
Sprinkle chives on top of the caviar.Step 8
Place the remaining 4 slices of crème-fraîche toast on top of the egg-caviar side. Press down very gently, and slice in half on the bias. Serve at once.