Renny Darling's

Buffet Supper a la Russe
________________

Caviar with Creme Fraiche
& Toast Points

My favorite way to relish caviar is simply to spread it on Toast Points. Toast points are delicate and do not interfere with the taste of the caviar. Chopped chives and Creme Fraiche are optional but a nice addition.

To Serve 6:
4 ounces caviar in an iced caviar server
1/4 cup chopped chives in a small bowl
1 cup creme fraiche in a small bowl
24 toast points, made with 6 slices very thinly sliced bread

Creme Fraiche:
1/2 cup sour cream (can use low-fat sour cream.) Do not use on-fat sour cream.
1/2 cup cream (can use half and half)

In a glass jar, stir together sour cream and cream until blended. Allow to stand at room temperature for 2 hours or until slightly thickened. Cover and refrigerate overnight. Can be prepared 3 days earlier. Yields 1 cup.

To Make Toast Points:
Use thin slices of white bread. Remove crusts and cut bread into 4 slices on the diagonal. Spread with the thinnest smidgeon of softened butter and toast in a 350° oven until lightly crisped but do not allow to brown.

To Serve 6:
Smoked Salmon with Toast Points:
Smoked salmon slices often run about 2-inches wide, so cut 1/2 pound smoked salmon into 2-inch squares; then cut each square on the diagonal. Place triangles of salmon on a platter and sprinkle top with a faint sprinkling of dill. Serve with the same accompaniments as the caviar.

Menu Place an Order