Thinly sliced tomatoes with black caviar in a silver dish shaped like an octopus

No. 11

Paper-thin ripe tomatoes with olive oil, lemon zest, chives and caviar.

Caviar
20 g
Steps
4
Energy
75 kcal

Ingredients

Tick each ingredient as you gather it.

Method and serving

  1. Slice the ripe tomatoes as thinly as possible with a sharp knife or a mandoline.

  2. Arrange the slices in a single, even layer on a chilled serving plate.

  3. Season lightly with salt and freshly ground black pepper. Drizzle with extra-virgin olive oil and finely grate fresh lemon zest over the tomatoes.

  4. Carefully spoon the black caviar over the tomatoes and finish with finely chopped chives.

Nutrition Per 100 g

Energy
75 kcal
Protein
2 g
Fat
2.9 g
Carbohydrates
3.3 g

Next recipe · No. 12

Chilled Cantaloupe with Black Caviar

Chilled melon with olive oil and lime zest, topped with caviar.

A neat block of cantaloupe topped with black caviar in a white bowl
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