Fisherman Mike Kelley & his wife Vickie present the catch from their boats on the freshwaters of Tennessee with this recipe.

Ingredients for 4 Servings

* 2 eggs
* 2 tbs. of finely chopped parsley
* 1 large red onion, very finely chopped
* 4-5 teaspoons of Kelley's Katch Fresh Paddlefish Caviar per person
* 2/3 cup sour cream
* 1 lemon quartered (optional)

Preparation

1. In a saucepan of cold, salted water, bring eggs to a boil, reduce heat and simmer for 10 minutes.
2. Drain eggs, cool under cold running water and drain again.
3. Shell eggs and carefully remove the yolks.
4. Finely chop both the whites and the yolks separately.
5. Arrange the egg whites, yolks, parsley, and onion around the rim of four individual plates.
6. Add the caviar to the center of the plates just before serving.
7. Sour cream and lemon wedges can be placed in bowls for passing along with a basket of toast points or blinis.

Serves 4

If you'd like to try the great American caviar from Kelley's Katch go to: Fresh Paddlefish Caviar

If you'd like to find out what makes Mike Kelley's caviar so special go to: Kelley’s Katch