Preparation

Process bread in a food processor to fine crumbs. Transfer to a bowl and stir in butter until combined. Press into base and side of a shallow 23 cm tart pan with removable base, then refrigerate for 15 minutes to firm.
Combine mustard and sour cream in a large bowl. Add ½ tsp salt, ¼ tsp ground white pepper, eggs, salmon and chives, carefully folding through sour cream mixture. Spoon mixture into tart shell, cover surface with plastic wrap and refrigerate for 2 hours or until firm. Keeping tart on the base, remove from pan. Just before serving, top with a layer of caviar and scatter with extra chives.

Ingredients

  • 200 g (about 4 slices) dark bread
  • 50 g butter, melted
  • 2 tbsp mustard
  • 200 ml light sour cream
  • 5 hard-boiled eggs, chopped
  • 200 g smoked salmon, chopped
  • 2 bunches chives, chopped, plus extra, to serve
  • 100 g black or red caviar