Happy New Year Caviar Board
(pictured above)
Serves 8
INGREDIENTS Quick Pickled Onions (recipe below) About 4 cups black grapes
1lemon
1 large English cucumber ½ cup red onion
1 pound wild Alaskan lox Fresh dill to garnish 4ounces salmon caviar
4 ounces red lumpfish caviar 4 ounces sturgeon caviar
½ cup capers
½ cup creme fraiche
36 mini toast crackers
DIRECTIONS
Prepare the Quick Pickled Onions (below) and place them in a small bowl.
Prepare the fruit and vegetables: Snip the grapes into clusters of 4to 6. Cut the lemon into 8 wedges. Using a mandoline or very sharp knife, slice the cucumber at a slight angle to achieve oval-shaped pieces. Finely mince the red onion. Assemble the board: Lox usually
comes sliced, so separate each piece, then gently pile them on the board and garnish with dill.
The caviar should be served ice-cold and on ice. Place the containers in a bowl of ice — shaved or crushed ice will mold better, but melt faster than cubed — or a frozen Himalayan salt block. Tip: Never use metal spoons with caviar. Mother-of-pearl, wood or glass spoons work great. Serve the minced red onion, capers and creme fraiche in small bowls. Arrange the bowls and other components — pickled onions, grapes, lemon, cucumbers, mini toasts — in the style that works best for you, on or next to the board. Serve.
QUICK PICKLED ONIONS Makes 1½ cups
INGREDIENTS
1 medium red onion
¾ cup white wine vinegar ¼ cup water 1tablespoon granulated sugar 1 teaspoon flaked sea salt
DIRECTIONS
Using a sharp knife or mandoline, finely slice the red onion. Place the onions in a clean, ½-pint Mason jar. Add the vinegar, water, sugar and salt. Seal the lid tightly and shake the jar vigorously for 1 minute. Place in the fridge for at least 4 hours before eating. Keep in an airtight container in the fridge for up to 2 weeks.
— From “On Boards: Simple & Inspiring Recipe Ideas to Share at Every Gathering” by Lisa Dawn Bolton