Pickled Turnips with Caviar

This is an adaptation of a popular hors d’oeuvre served at

cocktail parties in Japan. Daikon radishes are normally

used as the base there but are quite fiery for Western

tastes. You’ll be surprised at how well the tart and crunchy

pickled turnips complement the caviar.


1 pound of small turnips

½ cup of rice vinegar

3 tablespoons of dry sherry

1 tablepoon of garlic, minced

1 teaspoon of sea salt

1 teaspoon of red pepper sauce

red caviar


Slice the turnips into one quarter inch rounds and marinate in the next

five ingredients. Place in the refrigerator overnight and drain well before

topping each slice with a generous dab of caviar.


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