Notes: Look for fresh salmon caviar (ikura) at Japanese markets and specialty food stores. Or use canned salmon caviar.
Gently rinse caviar in a fine wire strainer under cold water; drain thoroughly.
Spread sour cream in the bottom of a small, shallow bowl. Mound caviar over cream and sprinkle chives. Nestle dish in a bowl of ice.
To eat, spoon caviar and sour cream onto toasted bread slices or onto Belgian endive leaves.
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