Name: Arepas with Creme Fraiche and Caviar
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 8 servings
Ingredients: 2 1/2 cups warm water; 1 teaspoon kosher salt; 2 cups cooked white cornmeal (masarepa); 8 tablespoons lard (can substitute vegetable oil if desired); 1 cup creme fraiche; 2 hard-cooked large eggs, peeled and finely chopped; 1/2 cup minced chives; 1/2 cup minced shallot; 2 ounces caviar

Directions

Combine warm water and salt and stir until dissolved. Slowly mix in cornmeal until a sticky dough is formed. Divide dough into 8 equal portions and form each portion into a small dough ball. Roll out each ball to form a 1/2-inch-thick disk.
In a medium skillet over medium heat, heat 1 tablespoon lard until it starts to move and pop. Add one dough disk. Cook until golden brown, 3 to 4 minutes per side. Remove arepa from pan and place on a paper towel. Repeat with remaining lard and dough.
Top each arepa with creme fraiche, egg, chives, shallot, and caviar and serve.

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Arepas with Creme Fraiche and Caviar

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