Eggs ala Russe
by Sue Lau | Palatable Pastime
I suppose that Russia is a harsh climate, although I have never been there. I have heard rumors about how cold a Russian winter can be. In the midst of all that chill, it seems to me that a bit of festive eating could be just the ticket to lift the spirits of those weary of winter.
Not that it is always winter. But does one really need an excuse to celebrate with food? I suppose not.
But in Russia, the vodka flows like the Volga. With all that, it seems perfectly sensible to have foods to go with it, much in the same way that the Spanish have tapas for their cerveza, although probably not for the same reasons (tapas ward off fruit flies hanging around beer).
In Russia, these tapas-like appetizers are referred to as "zakusky" which means simply "to beserved with vodka."
For this particular appetizer, Eggs ala Russe, which means eggs in the Russian style, the eggs are cooked, then chilled, sliced, and covered with a creamy sauce rich with the flavor of herbs and caviar.
The caviar in this recipe is not the uber-expensive beluga caviar, but that of lumpfish instead, which is a good economy version. It has a fresh, salty flavor with a little bit of a crunch. Reminds me a little bit of the orange-colored flying fish roe that is sometimes in or around sushi rolls.
The caviar itself is not too fishy, and adds the right saltiness to bring out the flavor of the eggs.
We loved it and I hope you do too.
3 large pastured organic eggs, hard cooked and peeled
1/4 cup sour cream
1 tablespoon fresh lemon juice
1 tablespoon black lumpfish roe (caviar)
1 tablespoon chopped fresh chives
1/4 teaspoon black pepper
additional caviar and chives to garnish (if desired)
Slice eggs in half and place yolk-side down on a salad plate.
Stir together the sour cream, lemon juice, caviar, chives and black pepper.
Spoon sauce over the eggs.
Garnish with additional caviar and snipped fresh chives if desired.
Time: 20 minutes (including time to cook and cool eggs)
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