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Written by Kathy Gunst
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November 19, 2008 |
Makes about 1 cup
Red caviar, which comes from salmon, is relatively inexpensive (compared to black sturgeon caviar) and makes a delicious dip. Serve with toast triangles, crackers, or assorted raw vegetables like steamed asparagus spears, thinly sliced fennel, radish halves, celery, or endive spears. The dip can be made up to eight hours ahead of time.
1 cup sour cream
2 scallions, very thinly sliced
1 tablespoon fresh lemon juice
1 tablespoon plus 1 teaspoon chopped fresh chives
1⁄4 cup plus 3 tablespoons fresh salmon caviar
Mix the sour cream, scallions, lemon juice, and the 1 tablespoon of chives in a medium serving bowl. Gently fold in the 1⁄4 cup caviar. Sprinkle the dip with the remaining chives and caviar and serve cold.
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