Print Options:

“Love Potion No. 9” Chilled Caviar

Yields1 ServingPrep Time20 mins

Caviar is a very elegant, glamorous, and delicious appetizer. Impress your ‘special guest’ with this caviar plate. A small jar of fine caviar can go a long, long, long way…did I say long?

Kitchen Confidence Rating Scale:

Budget Rating Scale:

 3 hard-cooked eggs
 1 lemon, cut into wedges 
 1 small red onion, finely minced
 1/4 cup chopped fresh chives 
 1/4 cup crème fraiche (recipe below)
 Toast Points
 Crème Fraiche: (recipe makes extra, keep for your next caviar date.)
 1 cup heavy cream
 1 tablespoon plain yogurt
 Toast Points: 1 loaf, good quality, thin sliced white bread
 Unsalted butter, room temperature

Caviar: Peel hard-cooked eggs and separate the whites and yolks. Finely chop yolks and whites separately.


Allow refrigerated caviar to sit (unopened) at room temperature for 5-10 minutes prior to serving. Place the caviar tin or jar in a small decorative caviar server or small bowl with ice underneath to keep it cold.


To serve, place the bowl with the caviar tin on a large platter and surround with small bowls of chopped egg yolks and egg whites, lemon wedges, red onion, chives, crème fraiche and Toast Points. Serve with chilled Champagne!


Crème Fraiche: In saucepan over very low heat combine heavy cream and yogurt and warm, stirring constantly, just until mixture reaches body temperature. Pour into metal or glass bowl; cover with plastic and place in warm spot. Let thicken for 24-48 hours. It should look like yogurt. Refrigerate until ready to use (it will thicken more in the refrigerator).


Toast Points: Preheat oven to 350 degrees F. Trim the crusts off and slice the bread in halves on the diagonal, twice, to form 4 triangles; place the bread on a baking sheet, brush one side with the butter. Toast the bread until it’s golden brown and crisp on top, about 1 to 2 minutes. Turn over and cook the other side until golden, about 1 minute. Remove from oven and cool the "points" on a baking rack.