Caviar and Cheese Stuffed Snow Peas
36 fresh snow peas
1/4 cup crème fraiche (see Note)
1 tablespoon fresh dill, minced
3 tablespoons cream cheese
1 lime, juice and zest
¼ tsp. Salt
¼ tsp. freshly ground black pepper
2 ounces caviar (salmon or lumpfish)
Red lettuce leaves
• Bring a pot of salted water to a boil and blanch the snow peas for two minutes.
• Drain and plunge into cold water to stop the cooking process.
• Using a sharp paring knife, carefully make a slit along the length of one side of each snow pea to make a pocket.
• In a bowl, combine crème fraiche, dill, cream cheese, lime zest, and lime juice.
• Mix thoroughly.
• Season to taste with salt and pepper.
• Gently fold in the caviar.
• Carefully pipe or stuff the snow peas with the cheese/caviar mixture.
• Arrange stuffed peas on a platter lined with red lettuce leaves.
Note: Sour cream or plain yogurt may be substituted for the crème fraiche.
Yield: 10
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