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Mini Egg Sliders with Creme Fraiche and Pink Fish Roe

Salmon Caviar and Egg Cracker

Tis the season that things can be a bit stressy in the kitchen.

Lately I’ve been dabbling in new recipe concepts that I’ve unfortunately not been able to photograph because of the timing. Some have been great and others have been a flat out disaster.

For example I’ve discovered I don’t really do well with good ole American desserts (at this point). Especially if they require leaf lard as a pie crust. That pretty much equals disaster for me. But if you want a nice traditional French Apple Pie baked with rum then I am your gal!

Here’s one of my concepts for an appetizer that’s sort of a quiche but not really since there is no crust. It’s sort of an egg shell or flat egg biscuit that you use as a base. Let’s call them sliders for the sake of this recipe.

I used mini muffin trays to create the egg sliders that you top off with creme fraiche and pink fish (salmon) roe. I think it’s a nice holiday appetizer that looks a little upscale without having to purchase an expensive jar of caviar.

Note: There are some great domestic caviar options that are budget friendly. But I think this works out fine.

Mini Egg Sliders with Creme Fraiche and Pink Fish Row

Mini Egg Sliders
6 Large Eggs
2/3 cup (160 ml) heavy cream
2/3 cup finely grated parmigiano cheese
Optional to put dill in your egg batter

For the Topping
Creme fraiche or Sour cream
Pink fish roe also called salmon roe
Chopped dill for garnish

1. Preheat oven to 350 degrees. Oil the mini muffin pans with cooking spray and set aside.

2. In a bowl beat the eggs and add the heavy cream and the cheese.

3. Fill the mini muffin pan about tree-quarters of the way full, place in the oven and bake for about 12 to 15 minutes until they puff up a bit.

Egg Cracker

Egg Cracker

4. Note they will deflate once out of the oven which is what we want. Next unmold them and let them cool.

Egg Mixture in Mini Muffin Pan

Egg Mixture in Mini Muffin Pan

Assemble: Now that you have the egg sliders ready to go. Stir up your creme fraiche and dabble a bit of it on the egg slider and top with a bit of pink fish roe. Sprinkle with dill and you are ready to serve.

Hint: I use a plastic spoon to apply toppings. Plastic spoons are lighter and easier to manage when you are trying to arrange tiny appetizers.

Inspired By: 
My grandmothers Crab Omelet with Creme Fraiche and Salmon Roe
La Tartine Gourmande 
Irish Pub Cooking


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