30 G | PER PERSON

Leave the caviar in its pot. Chill, and stand it on a napkin. Serve 1 teaspoon on each individual plate, and offer, from another platter, wedges of lemon, chopped hardboiled egg white and sieved yolk (in separate piles), chopped fresh parsley and very finely chopped raw onions. Serve with hot toast or blinis.

Wine: CRISP DRY WHITE

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Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]