CookEat Recipe
Stuffed Olives with Caviare
Large Queen olives filled with chilled sturgeon caviar and arranged with fresh lettuce leaves.
Method
Steps
Step 1
Use commercially prepared, ready-to-eat farmed Osietra sturgeon caviar (Acipenser gueldenstaedtii) with traceable origin and CITES labelling. Keep it refrigerated at 0–4°C and follow the pack’s storage and after-opening limits. Carefully remove the stones from twelve large ready-to-eat Queen olives, keeping the olives whole. Fill each cavity with the chilled caviar, using only what the cavities hold.
Step 2
Wash and dry a few lettuce leaves. Arrange the filled olives on a hors d’oeuvres dish with the leaves and serve promptly, keeping any olives awaiting service refrigerated at 0–4°C.
Cooked it? Rate it.
Cooked 0 times