By Michael Mina
2 oz Osetra caviar
1 cups Smoked salmon (cold smoked), Minced
2 ea Russet potatoes
1/2 bu Fines chopped
1 ea Egg
1 T Salt
1 T Potato starch
Peanut oil for frying
7 ea Eggs, hard-boiled
2 tsp Parsley, chopped
2 tsp red onion, minced
Salt and pepper to taste
Whipped Crème Fraîche
1 c Crème fraîche
2 t Lemon zest chopped
2 t Chives chopped
Salt and pepper to taste
1 bu Dill, Stems removed
1 cup Canola oil
2 T Salt
Bake the potatoes in 375∞ oven until tender but not soft, approx 20 minutes. Let cool. Peel and grate the potatoes using a hand grater, and mix in the herbs, egg, salt and potato starch. Mix well. Shape cakes into 1 " diameter molds about 1/2" high. (Cookie cutters or PVC pipe works well) If cakes are not wet enough to stick together then add more eggs. Chill for at least 1 hour before frying. Deep fry at 360∞ until golden to order.
Push eggs through a mesh strainer. Be sure that the mesh isn’t too fine. Add in parsley, red onion. Mix well and season to taste. Reserve 1/8c for garnish.
Whipped Crème Fraîche
Put all ingredients into a metal bowl and whip until stiff. A kitchen aid can be used. Refrigerate.
Bring a small pot of water to a boil add in the salt. Add in the dill, stir to immures. Boil the dill for 45 seconds. Strain and shock in an ice bath. This will help ensure a bright green color. Squeeze all of the water out of the dill and chop roughly. Place in the blender along with the oil. Blend on high speed for 1_- 2 minutes, until the oil takes on a bright green color and the dill is well blended.
Using 1 _” diameter ring molds that are a 2” tall. Spray the molds lightly with pan spray. Starting with the egg mix, measure in 2 T (loosely scooped) into each mold. Using a small glass or the handle of a whisk gently press the egg mixture into a flat layer. Repeat the same process with the salmon, then the crème fraîche. Refrigerate for at least 1 hour. Preparation up to this point can be done the day before if molds are covered tightly with plastic. When you are ready to serve, fry the potato cakes in a 360° fryer until golden brown. Hold in a warm oven if needed. Working gently spread _ oz of caviar atop each parfait. Sprinkle about 1 T of the reserved egg salad on each plate. Place a potatoes cake in the center of the plate. Working gently, press the bottom of the parfait to “release” the seal. Then gently shake the parfait out through the bottom of the mold. Be sure to work close to the plate. Garnish with the dill oil and serve.
Beverage suggestion: Chilled Champagne
The original blini (the word literally means ''yeast pancakes'') were
made with buckwheat flour. Today, as in this recipe, white flour is
often added to yield lighter blini.
1 1⁄4 tsp. active dry yeast
1 cup lukewarm milk
1⁄2 cup buckwheat flour
1⁄2 tsp. sugar
1⁄4 tsp. salt
2⁄3 cup all-purpose flour
2 tbsp. sour cream
1⁄4 cup heavy cream
2 eggs, lightly beaten
1 tbsp. unsalted butter, melted
1. Combine yeast and milk in a large bowl. Mix well, then add
buckwheat flour, sugar, and salt. Mix thoroughly, cover with plastic
wrap or a clean dish towel, and set aside to rise until bubbles appear
on surface, about 1 hour.
2. Add all-purpose flour, sour cream, heavy cream, eggs, and butter.
Mix well, cover, and set aside to rise for 2 hours more.
3. Heat 1 tbsp. oil in a large nonstick skillet over medium heat. Cook blini a few at a time (adding oil as necessary). Spoon batter, 1 tbsp. at a time, into hot pan and smooth with back of spoon (blini will flatten as they cook). Cook until edges brown and bubbles appear on surface, about 1 minute. Flip blini; cook for 30 seconds more. Transfer finished blini to a plate and cover with a clean dish towel while finishing cooking. Serve blini warm, brushed with melted butter if desired, and topped with caviar.
The chef who introduced us to this delightful delicacy, Alsatian-born Hubert Keller, served them to us as an amuse-gueule—an amusement for the mouth.
1⁄4 cup jumbo lump crabmeat
1⁄4 tsp. minced peeled shallot
1⁄2 tsp. fresh lemon juice
1 ripe hass avocado, halved lengthwise and pitted
1 1⁄2 oz. osetra caviar
Salt and freshly ground white pepper
1. Gently mix together crabmeat, shallot, 1/4 tsp. of the lemon
juice, and salt and pepper to taste in a small bowl; set aside.
2. Scoop out pulp from avocado halves into a small bowl and coarsely
mash with a fork. Add lemon juice and season to taste with salt and
3. For each serving, spoon 1 tbsp. of the avocado into a 1 1/2"-round cookie cutter set on a chilled salad plate, add 1 tsp. of the crabmeat, and cover with 1 tbsp. of the avocado, smoothing surface with the back of a small spoon. Spread 1 tsp. of the caviar evenly over avocado. Carefully lift off cookie cutter to unmold timbale. Repeat process with remaining avocado, crabmeat, and caviar to make three timbales on each of four plates. Garnish timbales with a sliver of lime and edible flower petals, if you like.
Juice of 2 Meyer lemons
2 tablespoons of creme fraiche
1/2 teaspoon lecithin
1/4 cup extra virgin olive oil
2 tablespoons butter
Salt to taste
River Beluga Caviar
Melt butter in a skillet until foamy. Rinse the scallops and pat them
dry. Sprinkle with salt. Sear the scallops for 1-2 minutes per side
until golden brown.
Meanwhile, add Meyer lemon juice, creme fraiche and lecithin into a mixing cup. Blend with immersion blender pouring oil a little a time (this will be a thin emulsion). Gently fold in the caviar (1-2 mother of pearl spoonfuls for each 1/4 cup of emulsion or to taste).
Arrange the scallops on the plates and pour the emulsion carefully over the scallops so that the caviar is on top of each scallop.
Submitted by RecipeTips.com
A distinctive addition to any appetizer or buffet table, this treat combines the slightly salty and buttery flavor of caviar with eggs for a tasty spread for crackers or small toasts.
- 3 eggs
- 4 green onions, chopped fine (including green parts)
- 1 tablespoon unsalted butter, room temperature
- 3 teaspoons fresh dill, finely chopped
- 1 teaspoon to 2 teaspoons mayonnaise (adjust to hold eggs together)
- 1/8 teaspoon Kosher salt & freshly ground pepper to taste
- 1 pinch onion powder
- 1 teaspoon dried chives
- 1 ounce hackleback caviar
Container: 4 to 5 inch tart pan with removable bottom.
Prep Time: 30 minutes
Cook Time: 15 minutes
· Fill a small sauce pan ½ full with water. Add eggs and bring
to a rolling boil. Reduce heat to simmer and cover for 10 minutes.
· Remove from heat and immediately submerge in ice cold water until completely cooled. Peel off shells and chop the eggs.
· In a medium bowl, combine chopped eggs, onions, soft butter, dill, chives, and mayonnaise. Season to taste.
· Lightly spray the inside of tart pan with cooking oil. Firmly press egg mixture into pan. Cover with plastic wrap and refrigerate
for 2 to 3 hours.
· To serve, remove from tart pan and place on a serving plate. Garnish top of egg mixture with caviar.
· Serve with crackers.
Recipe from the February 2007 issue of Kodukiri
2 to 3 slices of dark rye bread
100 - 200 ml sour cream
1 small red onion, finely chopped
100 grams fish roe (I used salmon, but trout roe would be fine)
Cut the rye bread slices into cubes and crisp them by putting into a
hot oven for a few minutes, or dry-roast on a frying pan.
Divide the rye croutons between four glasses, spoon sour cream (or creme fraiché) on top. Sprinkle with finely chopped onion, a spoonful of salmon roe. Garnish with dill.
Recipe from the womanandhome.com
30 small asparagus tips
4 slices smoked salmon
2 tbsp double cream
2 tbsp horseradish relish
4 medium eggs
120g sevruga caviar
12 round brioche bread toasts, 1cm thick, 3-5cm wide
This recipe puts an original twist on classic soft boiled eggs
1. Peel the asparagus and trim to 4cm lengths. Cook in boiling salted
water until just tender (this will take about 5-7 minutes). Immediately
refresh in ice cold water and drain.
2. Cut the smoked salmon into 18 rounds, using a cutter the same
diameter as the brioche. Whip the cream and add to the horseradish
3. Cook the eggs in boiling water for 3½ minutes, hold under cold
running water for 10 seconds and then peel while still hot. Put the eggs
in a warm dish and break them up with a fork (the yolks should be runny
and the whites solid). Season with a little pepper and gently fold in
the caviar. Reheat the asparagus in boiling salted water, drain and roll
in a little olive oil to make them glossy.
4. Put a small dollop of horseradish cream in the centre of each plate, then a smoked salmon round, more horseradish and then the lightly toasted brioche slice. Repeat to finish with two brioches and three smoked salmon rounds on each plate. Arrange the asparagus on top and spoon the egg and caviar mixture around.
By David Waltuck
This hors d'oeuvre, excerpted from the Chanterelle cookbook, is an elegant take on an American classic. Don't worry: You don't have to peel enough tiny quail eggs to make the filling, which uses larger chicken eggs. You can find quail eggs at some gourmet markets or order them from D'Artagnan.
2 large chicken eggs
12 quail eggs
2 Tbs. mayonnaise
1/2 tsp. Dijon mustard
1/8 tsp. finely grated lemon zest
1 Tbs. American black caviar, such as paddlefish or hackleback
Bring a medium heavy-bottomed saucepan of generously salted water to
a boil. Fill a large bowl halfway with ice water.
Carefully add the chicken eggs to the boiling water and cook until
hard-cooked, about 11 minutes. Use a slotted spoon to transfer them to
the ice bath to cool. Carefully add the quail eggs to the boiling water
and cook for 1-1/2 minutes. Remove to the ice bath to chill.
Once cooled, carefully peel the eggs and cut each in half lengthwise.
Remove the yolks from the egg halves and transfer them to a food
processor fitted with a steel blade, reserving the whites of the quail
eggs and discarding the whites of the chicken eggs (or saving them for
another use). Add the mayonnaise, mustard, and lemon zest, and process
the mixture to a fine paste. Season carefully to taste with salt,
bearing in mind that the quail eggs will be topped with caviar.
Transfer the deviled yolks to a pastry bag fitted with a small star
tip and pipe the filling into the quail egg white halves. Top each with
a scant amount of caviar and transfer to a platter before serving.
Make Ahead Tips
The eggs can be made up to 1 hour ahead of time, covered loosely with plastic wrap, and refrigerated. Serve cold.
1/4 cup of White balsamic vinegar
1/8 cup of Champagne
Juice from 1 lemon
1/2 cup of Olive oil
1/2 cup of Canola oil
1 teaspoon of Fresh dill, chopped
1 teaspoon of Beluga caviar
Place vinegar, champagne and lemon juice in a tall container. With an emulsion blender(can use regular household blender), blend slowly while adding both oils. Blend until emulsified; vinaigrette will be slightly foamy but ingredients will not mix. Fold in caviar and fresh dill.
Recipe courtesy Emeril Lagasse,
2000 Show: Emeril Live Episode: Summer Fruit Specials
1 cup water
1 cup granulated sugar
1 medium honeydew Simple syrup (equal amounts of sugar and water simmered until sugar dissolves)
1/2 to 1 cup vodka
4 cups rock or sea salt
1 container edible flowers
4 dozen raw oysters
4 ounces Sevruga caviar
2 tablespoons finely chopped fresh parsley leaves
In a small saucepan, over medium heat, combine the water and sugar.
Bring to a boil and cook for 2 minutes. Remove from the heat and cool
Using a sharp knife, remove the outer skin of the melon. With a
spoon, scrape out the seeds and discard. Dice the melon into small
pieces. In the cup of a blender, combine the melon and simple syrup, to
taste. Process until smooth.
Add the vodka and process until smooth. Pour the mixture into
nonreactive cake pan and freeze until firm. Remove from the freezer and
allow to sit for a couple of minutes. Using a knife, scrape the melon
mixture back and forth, spoon the mixture into a plastic container with
a lid. The consistency of the mixture should be slushy. An electric ice
cream machine can also be used. Cover and freeze until ready to use.
Place the rock salt on the large oval platter. Lay the oysters on top of the salt. Place the flowers around the oysters. Spoon some of the Melon/Vodka Granita over each oyster. Top the granita with some of the caviar. Garnish with parsley.
Pinch of salt
1/2 cup flour
3/4 cup milk (whole, low-fat or non-fat)
Butter or margarine to grease the pan
Beat eggs well and combine with salt and flour. Mix to a creamy
consistency. Add milk gradually and mix until smooth. If lumps remain,
strain after mixing. Set mixture aside or refrigerate. (May be prepared
one-two days in advance and kept in the refrigerator until ready to use.
Return mixture to room temperature and mix well before making blini.)
To prepare the blini, grease a 6-inch skillet. Heat skillet over medium-high heat. Pour about 3 T. of batter into a ladle or pitcher and quickly pour contents into the skillet. Quickly tilt and rotate the skillet so the batter is lightly and evenly spread over the bottom of the pan. Heat until the edges start browning and come away from the pan easily and the top is set and dry. Turn the blini onto a towel, uncooked side down. Repeat process to cook more blini, lightly re-greasing the skillet every two - three blini. Add milk if the mixture seems too thick.
To serve, arrange warm blini on a tray lined with a starched linen napkin. Put a small dollop of sour cream in the center of each, then place a few grains of caviar atop the sour cream.
3 baking potatoes, peeled
1/4 cup chives, chopped
pepper, fresh ground
1/4 cup parsley, chopped
vegetable oil for frying
1/2 cup sour cream
2 oz salmon caviar
1/4 cup chives, chopped
Grate potatoes with grater or food processor.
Add chives, parsley, salt and pepper.
Do not soak potatoes or starch will be lost.
In a large skillet, heat a film of oil on high heat.
For each crisp, drop about 1 tablespoon of the potato mixture into oil and flatten.
Fry on one side until crisp, about 2 minutes.
Turn and fry on second side.
Drain on paper towel.
Repeat using remaining all mixture.
At serving time, either reheat cakes in 375F (190C) oven for 5 minutes or serve at room temperature.
Garnish with sour cream, caviar and a sprinkling of chives.
Top these crisp potato pancakes with sour cream and caviar, or try these alternatives: sour cream and apple sauce, sour cream and smoked salmon, olive paste, or a dab of anchovy paste.
10 slices firm white sandwich bread, sliced very thin
2 tablespoons unsalted butter, melted
1/2 cup sour cream
100 g (3 1/2 oz) caviar
2 inch crescent-moon cookie cutter
Preheat oven to 350°F. Brush bread with melted butter and use cookie
cutter to cut about 40 moons out of bread slices. Arrange, buttered
sides up, on a large baking sheet and bake in middle of oven until pale
golden, about 10 minutes. Cool completely.
Serve toasts topped with sour cream and caviar.
Cooks' note: Toasts may be made one day ahead and kept in an airtight container at room temperature.
6 hard boiled eggs
2 tsp Dijon mustard
2 tsp white wine vinegar
6-8 oz. black lumpfish caviar
1 cup chopped green onion tops
6 oz. cream cheese
1/2 cup sour cream
In food processor mix until smooth 6 hard boiled eggs 2 tsp Dijon
mustard 2 tsp white wine vinegar Spread on a dish.
Cover and chill for 1 hour.
Blend together: 1 cup chopped green onion tops 6 oz. cream cheese 1/2 cup sour cream Spread on top of egg mixture.
Cover and chill overnight.
Top with 6-8 oz. black lumpfish caviar that has been rinsed and drained. Serve with pumpernickel slices.
Best served at room temperature.
- River Beluga Caviar
- Imperial Osetra 000
- Venezia Baerii
- Baerii Française
- Osetra Caviar
- Sevruga Platinum
- Hackleback Caviar
- Spoonbill Caviar
- White Sturgeon
- Salmon Caviar
- American Black
- Trout Caviar
- Caviar Tradition
- Caviar Osetra
- Caviar American
- Servers & Spoons
- Baerii - France
- Osetra - Israel
- Siberian Sturgeon
- Venice - Baerii
- White Sturgeon
- Cheese Assortment
- French Cheese
- Italian Cheese
- Imported Butters
- Iced Tea Collection
- Loose Tea
- Martini Infusers
- Pyramid Infuser
- Tea Forte Gift Sets
- Fine Oils
- Imported Vinegar
- Spices & Specialty
- Assorted Chocolates
- Elegant Box & Hearts
- French Foie Gras
- Fine Smoked Salmon
- Cured Imported Meats
- Seafood Delights