Directions:

Potato Cake
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.

Egg Mixture
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.

Dill Oil
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.

To Assemble
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

Directions:

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.

Directions:

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 pepper.

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.

Directions:

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.

Directions:

·  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.

Directions:

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.

This recipe puts an original twist on classic soft boiled eggs

Directions:

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 relish.

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.

Directions:

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.

Directions:

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.

Directions:

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 completely.

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.

Directions:

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.

Directions:

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.

Directions:

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.

Directions:

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.