Here's a new spin on an old classic and an amusing way to open your
Hard boil the smallest eggs you can find. Shell, halve, remove the
yolks and reserve for another use. Fill the hollows with your choice of
Naturally Flavored & Colored Whitefish Roes....we like to use all 4
flavors because they are so colorful.
Create a 'nest' of cooked and cooled cellophane noodles (look for these in the Asian section of your supermarket), artfully arrange the filled eggs in the nest and garnish the platter with small bundles of chive fronds. Serve creme fraiche on the side.
Golden Caviar Dip
Place all ingredients in a
bowl and stir until well mixed. Refrigerate 2-3 hours, taste and adjust
seasoning to taste. Serve with raw vegetables or unsalted chips. Makes
Crepes with Golden Pearl Salmon Caviar
Mix the ingredients for the crepe
batter. Heat a pan. When hot, add a small click of butter, let melt
until almost golden brown. When fully melted and spread add 2-3
tablespoons of batter (the first 2-3 crepes will be the testers. The
amount of batter added depends on how thick you want the crepe as well
as the size of the pan). When the crepes are done top them with salmon
caviar, sprinkle with chives, roll and serve.
Scallops with Two Caviars
Slice each scallop
into 2 equal discs. Heat 2 tablespoons butter in a pan and saute the
scallops in the pan briefly until barely opaque. Add the brandy, ignite
and flame for several seconds. Cover to smother the flames and remove
the scallops from the pan.
Add the cream to the pan and boil until it reduces by half. Remove from the heat and whisk in the remaining butter in small dabs. Season the sauce to taste with salt and pepper and divide it among 4 warm plates. Arrange 4 scallop halves on top of the sauce on each plate.
Top each scallop with 1/2 teaspoon of caviar, alternating between black and golden caviar. Garnish each plate with a nasturtium blossom and serve.
Wilted Spinach Sautee with Golden Pearl Trout
Heat a large skillet on medium
high heat. Add oil until hot, but not smoking, then add onion and sauté
until translucent. Continue with mushrooms and sauté until all liquid
has been cooked off and the mushrooms have a nice caramelized color.
Lower heat to medium low and add spinach and then sprinkle in garlic .
Keep turning the spinach so that it just wilts. Next, stir in the crème
fraiche. Add Tsar Nicoulai Gold Pearl Trout for the finishing touch.
Use salt if needed.
Golden Caviar Sauce
Whisk the caviar in a medium bowl
until it becomes frothy and the eggs begin to break up. Add the oil
slowly, in a thin stream, whisking continually until thoroughly
incorporated. Fold in the sour cream. Whisk in the chives, allspice,
lemon juice, vodka and ketchup. Serve at room temperature.
Seared Ahi Tuna with Wasabi Whitefish Vinaigrette
Mix the sesame seeds with
salt and black pepper. Coat the Tuna with the mixture. Allow the pan to
get hot at medium high heat. Pour in the oil and heat right before
smoking. Sear the filets for 1 minute each side or whatever doneness is
preferred. Place the tuna on a plate and pour on the vinaigrette.
Garnish with additional Tsar Nicoulai Wasabi Whitefish Roe.
Wasabi Whitefish Vinaigrette:
Mix mustard, vinegar and oil together. Fold in the whitefish roe.
Recipes courtesy of Tsar Nicoulai Caviar.