Downeast Maine Fried Spatzle with Smoked Sturgeon & Beluga Caviar (Canape for Cocktails)

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Fried Spatzle with Smoked Sturgeon & Beluga Caviar (Canape for an Organic Cocktail or an Organic Wine Tasting Party):

30 QTY Appetizers

Spatzle (Eastern European Dumpling) Ingredients:

Beat this together until you see bubbles forming on the surface:

5 cups water

5 cups organic, pasteurized, skim, goats' buttermilk, halal, from West Virginia, fair-wage

10 cups organic chestnut flour, halal, from West Virginia, fair-wage

10 qty Irish buttered, organic, heritage chicken eggs, fresh, large, double-yolked, beaten up, halal, from West Virginia, fair-wage

5 tsp organic white pepper, finely-ground, fair-trade, halal, from India

3 tsp organic sea salt, French, finely-ground, fair-trade, halal, from France

1 and a quarter cup organic brown rice bran oil butter substitute, melted, to toss with the formed, and cut spatzle, if boiling or steaming it

*Cut the spatzle into 1 and a half inch squares

Deep-fry it in:

1/4 ratio organic goose fat

3/4 ratio organic, Irish butter, unsalted, fair-trade

Allow the spatzle to drain and cool for ten minutes on a triple layer of organic, unbleached cotton paper towels.

Arrange the cooled spatzle on a platter. Then, place smoked sturgeon, cut to 1 and a 1/4 inch squares on top of each dumpling/spatzle. Finally, place a heaping tablespoon in the top centers of each dumpling of:

20 TBL organic, farmed, Beluga caviar, fair-trade, from Mexico

10 TBL organic quail egg yolks, hard-boiled, cooled, shells removed, finely-minced, mixed with the caviar, fair-trade from Mexico

10 TBL organic, fresh, flat-leafed parsley, cleaned, all stems removed, then finely- minced, fair-trade from Mexico