Caviar Anyone!
Anne McLaughlin came to Canada at the age of 15 from her home of Lennoxtown, Scotland. In the 35 years since, Anne’s love for the beauty of Canada’s land and its people has only deepened. Of Canada she says “Multiculturalism is part of what defines us as Canadians. It is a peaceful place where we can appreciate and learn from each other’s cultures.”
Anne’s Eggs and Caviar
12 hard-boiled eggs, chopped
1 Tbsp./15 mL chopped fresh dill
1/4 cup/60 mL chopped green onions
1 Tbsp./15 mL Dijon mustard
1/4 cup/60 mL mayonnaise
1 small bunch of parsley or rosemary sprigs
salt and pepper to taste
caviar for topping
24 small flaky-pastry shells, already cooked, or prepare according to package directions
Add smoked salmon for a tasty variation
Mix all the ingredients together except the pastry shells and caviar (or smoked salmon variation). Use the mayonnaise as needed for a creamier blend. Place the shells on a serving platter. Fill each shell to the top with the egg mixture. Top with a 1/2 tsp./2 mL of black or red caviar.
Garnish the platter with sprigs of parsley or rosemary.