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Caviar canapes for a New One year

Caviar Canapés for New Year's

An unusually tasty and hearty canapé of caviar and omelet. This little appetizer wins over both the eyes and the taste buds! Caviar canapés will dress up any holiday table — give them a try, you won't be sorry!

Ellisa

Recipe author

Composition / ingredients

Servings:

Sour cream

Eggs

Green onion

Salt

Pepper

Sliced white bread (a sliced loaf)

400

Olive oil

Butter

Sour cream

Vegetable oil

Green Onion

Red caviar

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 9 g

Fats 39 % 19 g

Carbohydrates 43 % 21 g

281 kcal

GI: 5 / 0 / 95

Cooking method

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Start by making four thin omelets. Lightly beat an egg, add a tablespoon of sour cream and a tablespoon of finely chopped green onion. Season with salt and pepper and stir. Fry the omelet in vegetable oil, covered with a lid. Then transfer it onto parchment and cover it so it doesn't dry out. Fry the other 3 omelets the same way. Roll the first one into a tight roll. Wrap the second one tightly around the first — you'll get a double roll. Do the same with the third and fourth omelets. Wrap the rolls in plastic wrap and chill in the refrigerator for an hour to an hour and a half. Next, cut 1½–2 inch (4–5 cm) rounds from the bread slices — the rounds should be slightly wider than the omelet roll. Stir the olive oil into the melted butter and brush the bread rounds with the mixture. Arrange them on a parchment-lined baking sheet and bake for 20–25 minutes at 350°F (180°C). Take the omelet roll out and slice it crosswise into pieces — you'll get 10. Spread the bread rounds with sour cream, set a slice of omelet roll on each, and top with red caviar. Finish with a sprinkle of finely chopped green onion.