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Caviar Recipes

Eggs Squared

  • 1 dozen small chicken eggs
  • Tsar Nicoulai Naturally Flavored and Colored Whitefish Roes
  • cellophane noodles
  • creme fraiche

Here's a new spin on an old classic and an amusing way to open your Easter festivities: 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

  • 1 cup sour cream
  • 1/2 cup creme fraiche
  • 1/4 cup fresh chives, finely minced
  • 4 oz. Golden Caviar
  • juice of 1 lemon
  • 3 hard boiled eggs, sieved
  • 1 Tablespoon crushed green peppercorns
  • salt and pepper to taste

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 2 cups.


Crepes with Golden Pearl Salmon Caviar

Crepe batter:

  • 2 eggs
  • 1 cup flour
  • 2 cups milk
  • 1 teaspoon cornstarch
  • 1 tablespoon oil

Filling:

  • creme fraiche
  • salmon caviar
  • chopped chives

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

  • 8 sea scallops
  • 6 tablespoons unsalted butter
  • 1/4 cup brandy
  • 2 cups heavy cream
  • 4 teaspoons black caviar
  • 4 teaspoons golden salmon caviar
  • salt, freshly ground pepper
  • Nasturtium blossoms for decoration

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

  • 1 Tablespoon mild olive oil
  • 1 cup julienned yellow onion
  • 2 cups thin-sliced crimini mushrooms
  • 1 large minced garlic clove
  • 2 large bunches spinach
  • 1 cup creme fraiche
  • 2 oz Tsar Nicoulai Gold Pearl Trout Caviar
  • Kosher salt to taste

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

  • 4 oz American Golden Caviar
  • 1/2 cup vegetable oil
  • 1/2 cup sour cream
  • 2 tablespoons chopped chives or scallions (green part only)
  • 1/2 teaspoon crushed allspice
  • 2 teaspoons lemon juice
  • 2 tablespoons vodka
  • 2 teaspoons catsup

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

  • 2 four oz Ahi tuna filets
  • 4 tablespoons black and white sesame seeds
  • 2 tablespoons peanut oil
  • 1 tablespoon Tsar Nicoulai Naturally Colored and Flavored Whitefish Roe
  • salt and pepper to taste

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:

  • 1/2 tablespoon Dijon mustard
  • 1/2 tablespoon rice wine vinegar
  • 1/4 cup canola oil
  • 2 tablespoons Tsar Nicoulai Wasabi Whitefish Roe

Mix mustard, vinegar and oil together. Fold in the whitefish roe.

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Recipes courtesy of Tsar Nicoulai Caviar.