ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Caviar Tartlets

James Carrier
Yield Makes 45 tartlets
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.

Ingredients

  • 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

Nutrition Information

  • calories 35
  • caloriesfromfat 57 %
  • protein 1.1 g
  • fat 2.2 g
  • satfat 0.7 g
  • carbohydrate 2.8 g
  • fiber 0.0 g
  • sodium 64 mg
  • cholesterol 17 mg

How to Make It

  1. 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.

  2. Nutritional analysis per tartlet.