METHOD
1. Prepare the red onion:
- Peel the red onion. Cut it in half lengthwise to create two halves.
- Carefully remove the inner layers of the onion, leaving only 2-3 outer layers to form "boats." If the onion is too large, you can cut each half in half again to create smaller, portion-sized "boats."
2. Prepare the filling:
- In a bowl, mix the mascarpone with lemon juice. Add salt and pepper to taste. If the mixture is too thick, you can add a little cream for a smoother consistency.
- Gently fold in the salmon caviar, stirring lightly to keep the caviar intact.
3. Fill the "boats":
- Using a teaspoon, carefully fill the onion "boats" with the mascarpone and caviar mixture.
4. Garnish the dish:
- Sprinkle with fresh herbs (dill, parsley, or green onions).
- For a glossy finish, you can lightly drizzle with olive oil.
5. Serving:
- Arrange the "boats" on a serving platter decorated with lettuce leaves or herbs. Serve chilled.
Notes:
- For a richer flavor, you can add finely chopped dill or capers to the filling.
- If the onion is too sharp, you can marinate it in a mixture of water, vinegar, and sugar for 10–15 minutes, then rinse and pat dry
Enjoy your meal!
