2 caviar recipes

Easy Caviar Dip

Serves 8 to 12.

This is a very easy -- and delicious -- recipe that uses the inexpensive black caviar sold in glass jars at most markets. While you can substitute moderately expensive fresh caviar, don't use very expensive fresh caviar, whose subtle, complex flavor will be overwhelmed by the other ingredients. From "Fast Appetizers" by Hugh Carpenter and Teri Sandison (Ten Speed Press, 112 pages, $17.95).

3 tbsp. mayonnaise

6 hard-cooked eggs, chopped

1½ c. chopped red onion

1 (8-oz.) pkg. cream cheese, room temperature

1 (4-oz.) jar black lumpfish caviar

Crackers, thinly sliced baguette, or endive cups, as accompaniments

In a small bowl, stir together the mayonnaise and the hard-cooked eggs. Spread the mixture over the bottom of an 8-inch springform pan. Layer the onion on top. Combine the cream cheese and sour cream, and spread evenly over the onions. Sprinkle with the caviar. Refrigerate. The recipe can be completed to this point up to two days before serving. To serve, remove the sides of the springform pan. Transfer the bottom of the pan to a round serving plate. Serve chilled with crackers, baguette slices, or endive cups.

Nutrition information per 1/12 serving:

Calories184

Protein8 g

Fat16 g

including sat. fat7 g

Cholesterol193 mg

Sodium250 mg

Dietary fiber0 g

Diabetic exchanges per serving: 1 med-fat meat exch., and 2 fat exch.

Baby Red Potatoes With Caviar Thrones

Serves 8 to 12.

It's the contrasts of black against white, starchy sweetness vs. the slight ocean briny taste, and the soft texture accenting the little crunchy topping that makes potatoes and caviar an ideal combination. Also from "Fast Appetizers."

2 tbsp. flavorless cooking oil

2 oz. fresh caviar, good to best quality

2 tbsp. chopped fresh chives

Preheat the oven to 375 degrees. Rub the potatoes with the oil. Place them on a sheet pan and roast in the oven until they feel tender when prodded with a fork, about 30 minutes. Cool to room temperature. Using a paring knife, cut a tiny section off the bottom of each potato so that it will sit upright when served. Cut a little hole in the top of each potato. Fill with caviar and sprinkle with chives. As an option, you can also make an X on the potato, squeeze the potato slightly, and then place caviar and chives on the top. Refrigerate. The recipe can be prepared up to 8 hours before serving. Serve chilled.

Nutrition information per 1/12 serving:

Carbohydrates16 g

Protein3 g

Fat3 g

including sat. fat1 g

Cholesterol28 mg

Calcium20 mg

Dietary fiber2 g