Caviar Tartlets

Caviar Tartlets
Photo by James Carrier


  • Fresh chervil leaves or small sprigs fresh dill (optional), rinsed
  • About 4 ounces caviar or other fish roe (see notes)
  • About 8 ounces sour cream
  • 3 packages (2.1 oz. each) frozen small filo pastry shells, thawed (see notes)

Spoon about 1/2 teaspoon sour cream into each filo shell, then 1/2 to 1 teaspoon caviar. If desired, garnish each tartlet with a leaf of chervil or a small sprig of dill. Nutritional analysis per tartlet.

View full recipe at My Recipes


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