To make these easy, stylish appetizers, use domestic red, black, or golden caviar or fish roe, or some of each, for visual contrast. Crisp filo pastry shells, about 1 inch in diameter, are available in well-stocked supermarkets.
About 8 ounces sour cream
3 packages (2.1 oz. each) frozen small filo pastry shells, thawed (see notes)
About 4 ounces caviar or other fish roe (see notes)
Fresh chervil leaves or small sprigs fresh dill (optional), rinsed
How to Make It
Spoon about 1/2 teaspoon sour cream into each filo shell, then 1/2 to 1 teaspoon caviar. If desired, garnish each tartlet with a leaf of chervil or a small sprig of dill.