|It’s Caviar Day, but don’t worry—you can celebrate without taking out a second mortgage. Pressed caviar is made from the ripest beluga, osetra and sevruga eggs that were broken or otherwise damaged in handling. The eggs are pressed together until they become like a spread, and are sold for substantially less money than regular caviar. Because three pounds of eggs are made into one pound of pressed caviar, it is much oilier, saltier and more pungent than whole caviar eggs; but many people find it a good substitute for a pricier caviar fix. A bit of crème fraîche can diffuse the saltiness. Try some on toasted brioche, and see if you agree. Pressed caviar also works well in canapés (we like it with slices of foie gras terrine).|
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