For the uninitiated, caviar is the processed, salted roe (eggs) of certain species of fish. Usually, the eggs come from different species of sturgeon or their close relatives. For centuries, it has been considered a delicacy and served on special occasions. Although most (if not all) Islamic sects consider it halal (or acceptable to eat), sturgeon-derived caviar is not kosher (although some other roe-bearing fish are kosher and caviar from them is acceptable). Protestants have no problems on any front, save individual taste.
Where Does Caviar Come From?
True caviar comes mainly from the waters of the Caspian Sea and from large fresh water lakes, like Lake Sevan in Turkey. Today, over fishing and water pollution have made many of the finest roe-producing fish scarce, however, and many countries (as of 2008) have either severe restrictions or outright bans on caviar from fish such as the Beluga Sturgeon (from which comes the highest grade of black caviar). Russia, however, does have an active research program on artificially breeding several caviar-producing species.
The word "Caviar" is probably derived from the ancient Persian (Iranian) word for "egg" (khayak) and "bearing" (avya). But that is open to question. Some claim it actually has another Persian derivation, "chav-jar" or "cake of power." In ancient Persia, Caviar was eaten in a compacted stick or cake form, and was said to be a "rejuvenator."
`Whatever its origins, Iranians, Russians and Armenians have long been associated, not just with avidly consuming caviar, but with its commercial trade. Encounters with the best caviar (Beluga, Ossetra and Sevruga) have their own small rituals and are best eaten and enjoyed in their purest form. But this recipe (for red caviar) is a wonderful way to both stretch a tin or somewhat less expensive caviar, while still adding a nice touch of "glam" to a cocktail table or meze table. For those who aren’t real fish egg aficionadoes, the dish also seems to tone down caviar’s naturally strong, fishy flavor.
Ingredients:
- 1 small tin of red caviar (about ½ cup)
- 1 lemon, juiced
- 4 tablespoons of extra virgin olive oil (best quality you have)
- 1 boule (round loaf) of your favorite bread (dark breads, whole grain or even good qualities white breads all work well)
- 4 additional slices of a good white bread
- 2 or 3 tablespoons of minced, fresh parsley (to taste)
- freshly ground pepper, to taste
Method:
- Put the caviar in a shallow soup plate/dish and pour boiling water over it.
- Quickly strain the water off. This process not only removes any impurities in the caviar, but slightly "cooks" the eggs, giving it a milder flavor.
- Crumble the 4 bread slices into a mixing bowl.
- Add the caviar, lemon juice, olive oil and parsley and mix well with a fork, until the mixture becomes well-amalgamated. Set aside, covered in a refrigerator to chill.
- Cut the top from the bread boule and carefully removed the soft inside of the loaf, taking pains to keep the crust intact – you are creating a "bread bowl" for serving the caviar spread.
- Take the cut top of the loaf and the insides and cut them into dipping pieces (about 1 square inch or so big).
- Remove the caviar spread from the refrigerator and spoon into the bread bowl for serving.
To Serve:
Place the bread bowl/caviar on a large platter and surround it with the bread cubes for dipping
