The prominent Finnish evening paper Ilta Sanomat has published a caviar recipe from the cookery book Kala - pinnan alta pannulle (Fish - under the surface in the pan) by Mika Remes, Mikko Takala and Sami Rekola.
Ilta Sanomat´s editor Janiko Kemppi decided to explore a classical Smörebröd in transformation with the Finnish Carelian Caviar - it worked out great!
Caviar bread, 4 persons
- 4 slices of white bread
- 2 tbl spoons of butter for frying
- 300 g of inne fillet
- 50 g Carelian Caviar
- 2 tablespoons of charlotte onion, fine chopped
- 4 tablespoons of chives, fine chopped
- 4 egg yolks
- Salt and black pepper
Place the inner fillet in the freezer for 20 minutes and then cut into thin slices. Heat the frying pan and brown the butter, bake the bread slices fast on both sides. Place the fillet slices on the roasted breads and add the caviar in a ring layer. Separate the egg yolks and bring them over the caviar. Finnish with chopped charlotte onion and chives. Season with salt and pepper. Enjoy.