Caviar-Topped Deviled Eggs and Caviar and Smoked Salmon Tartare

Caviar-Topped Deviled Eggs

Ingredients:

• 6 hard-boiled eggs, peeled and halved
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Oscietra Royal Caviar for topping
• Dill or parsley for garnish

Instructions:

1. Remove the yolks from the eggs and mix them with mayonnaise, mustard, salt, and pepper.
2. Pipe or spoon the mixture back into the egg whites.
3. Top each with a small amount of Oscietra caviar.
4. Garnish with dill or parsley before serving.

Caviar and Smoked Salmon Tartare

Ingredients:

• 200g smoked salmon, finely chopped
• 1 tablespoon capers, rinsed and chopped
• 2 tablespoons red onion, finely chopped
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• Salt and pepper to taste
• Oscietra Royal Caviar for garnish
• Toast points or crackers for serving

Instructions:

1. Combine smoked salmon, capers, red onion, olive oil, and lemon juice. Season with salt and pepper.
2. Arrange the tartare on a serving dish or individual plates.
3. Top with a generous spoonful of Oscietra caviar.
4. Serve with toast points or crackers.