Mini Caviar Pies

Mini Caviar Pies


With a round cookie cutter, make two “pies” per slice of bread.

Brush each “pie” with olive oil on each side. I did not have access to an oven, so I toasted the pies on a griddle for about 2 minutes per side. Chop the eggs and combine with the mayo, herbs and salt, to make a nice egg salad.

To Assemble: Layer egg salad, frost with crème fraiche and finish with concentric circles of three colors of caviar. Your palette is small, but with a little time, your finished product is not only beautiful but delicious.


Yield: 12 mini pies

6 slices white sandwich bread
Desert Miracle Olive Oil
4 large eggs hard-boiled
¼ cup Best Foods Mayonnaise
Fresh Dill
Fresh Chives
Russell’s Salt
¼ cup Bellwether Farms Crème Fraîche
1 ounce Golden Whitefish Caviar
1 ounce Salmon Ikura Caviar
1 ounce Paddlefish Caviar


Products Used: Crème Fraîche, Golden Whitefish Caviar, Salmon Ikura Caviar, Paddlefish Caviar, Desert Miracle Olive Oil

← Older Post Newer Post →


Deviled Quail Eggs with Caviar

Deviled Quail Eggs with Caviar

Instructions Carefully place the quail eggs in a saucepan and fill with enough water to cover the eggs. Bring to a boil. Once the water...

Read more
Blini with Buckwheat

Blini with Buckwheat

Instructions In a small saucepan, heat the milk and sugar until small bubbles appear around the edges of the pan. Remove the pan from the...

Read more