- 2 hot house or English cucumbers, cut into 1/2-inch-thick rounds
- Homemade Crème Fraîche*
- 1 jar of Petrossian Caviarcubes
- 1-2 sprigs fresh tarragon or dill, finely chopped
*Note: Any leftover crème fraîche can be added to a soup or atop smoked salmon.
Using a melon baller, scoop out some of the cucumber flesh, leaving the bottom intact, for all of the slices. Then add a dollop of crème fraîche inside each cucumber cup. Top with a caviar cube and then a pinch of tarragon or dill.
Serve immediately, or wrap loosely and store in the refrigerator.