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Ingredients Edit

Directions Edit

  1. Sturgeon and salmon are boiled, cut in thin slices and laid out on a plate.
  2. Sprats without head are fried, rolled up in rings and laid out on circles of hard-boiled eggs.
  3. Caviar is laid out so as to form a small hillock or spread on a thin buttered slice of the long loaf.
  4. All this is decorated with fresh greens.
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