By Zuza Zak
A classic combination. Most Eastern European countries have their own local caviars, which I always love to try. With so many kinds of fish roe available, there’s no need to go for the really expensive stuff.
This topping is fairly self-explanatory: butter the bread, then top with salad leaves, tomatoes (salt) and egg (more salt) and a teaspoon of caviar. Inevitably it all falls apart as it reaches your mouth ...