I have no shame in admitting I have champagne taste. In fact, I love champagne and adore caviar. I always have. Unfortunately, my budget does not always keep pace with my desires.
However, on New Year's Eve, I make allowances. We're talking reasonable allowance -- not Beluga caviar and Dom Perignon, rather lumpfish roe and Chandon. No complaints. Tonight I'm having a small family party and can't wait to serve some of our favorite dishes. The recipe below is always in my repertoire.
Lumpfish roe or other inexpensive caviar can be found near the canned tuna fish in the supermarket, and I always have a jar in the pantry. I've been making this dip longer than I can remember and it's incredibly versatile.
So raise a glass of champagne -- or whatever floats your new year's boat -- and enjoy this time honored recipe.
3/4 cup whipped cream cheese, at room temperature
3/4 cup sour cream or plain yogurt
squeeze of lemon juice
2 tbsp. chopped fresh dill, or to taste
freshly ground pepper
1 small jar (2 ounces) lumpfish roe -- red or black
additional sprigs of fresh dill for garnish
1. Blend the whipped cream cheese with the sour cream or yogurt.
2. Add a squeeze of fresh lemon juice and stir together until smooth.
3. Stir in chopped dill and pepper
4. Gently fold in the lumpfish roe until blended into the spread. The color will change depending on whether you use red or black roe (the pink color from the red is arguably slightly more appetizing).
5. Garnish with additional dill sprigs.
For my hors d'oeuvres, I put a small dollop of the spread on a cucumber round and top it with a small dill sprig.