Herbed caviar roulade
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sour cream |
| ½ | cup | Purple onion; finely chopped |
| 3 | Eggs; hard cooked, minced | |
| ¼ | teaspoon | Pepper; freshly ground |
| 2 | ounces | Black caviar |
| 8 | Dill sprigs; fresh | |
| 8 | Lemon wedges | |
| 2 | Crepes | |
Directions
In a medium bowl, combine sour cream, onion, eggs and pepper.
With a small rubber spatula, gently fold caviar into sour cream mixture.
Spread mixture evenly over crepe, leaving a 1 inch border around edges.
Beginning at short end, carefully roll crepe.
To Serve: With a serrated knife, cut crepe into 1¼ inch slices and garnish with a sprig of dill and a wedge of lemon. Arrange in the center of individual plates.