Sauce

• 1/4 cup creme fraiche
• 3/4 cup vinaigrette
• 1 tablespoon each sturgeon, whitefish caviar and salmon roe

1. Whisk the creme fraiche with the vinaigrette to blend completely.
2. Gently fold in the caviars with a spoon or rubber spatula.
3. Season with salt and pepper if desired.
4. (If you do not wish to use sturgeon caviar, you may use more of the other two.)

creme fraiche, vinaigrette, sturgeon

Taken from cooking.nytimes.com/recipes/2711 (may not work)