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Quick Find |
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| Caviar Recipes |
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- Russian Blinis
- Pasta & Caviar
- Caviar Dip for Crudite
- Potato Paties with Caviar
- Smoked Salmon & Caviar Canapes
- Caviar Appetizers
- Brunch Ideas
Blinis: Small pancakes which are a perfect compliment to serving caviar.
4 large eggs, separated
2 tbs. granulated sugar
3 cups all-purpose flour
1 tsp. salt
1/2 lb. (8 tablespoons) unsalted butter, melted
3 cups whole milk
1 tbs. baking powder
Prepare the blinis: in a food processor or with a mixer beat together the egg yokes and the sugar. Add the flour, salt, melted butter and milk and mix together until thoroughly incorporated. Add the baking powder and set batter aside.
In a bowl, whisk the egg whites into soft peaks. Lighten the batter by mixing in about _ of egg whites, then add remaining batter to remaining egg whites and fold together.
To cook blinis: coat the bottom of a 7-inch crepe pan or cast iron skillet, with some of the butter for coating. Ladle about _ cup to make large blinis and
1 tbs. of batter for cocktail size blinis. Cook, until top is bubbly, turn over and cook until golden brown. Serve warm blinis with crème fraiche and with your choice of caviar
Buckwheat Blinis:
1/2 cup warm water
1 package active dry yeast
1 cup plain yogurt, room temperature
1 tsp. sugar
1 tsp. salt
1 tbs. oil
12 cup buckwheat flour
1 cup warm water
2 large egg whites
Sprinkle yeast over _ cup warm water, stir and allow to rise and get bubbly.
Blend yogurt with sugar, salt and oil. Stir into yeast mixture. Add buckwheat flour and beat until smooth. Cover bowl and allow to stand in a warm spot for 20 minutes.
Beat egg whites until soft peaks form. Stir q cup water into buckwheat batter. Fold in egg whites and let stand 10 minutes.
Spray a non-stick crepe pan with cooking spray. Heat the pan over medium heat. Pour _ cup batter in the pan and cook until top is bubbly, turn over and cook until golden brown, about five minutes. Hold in a 250F oven until ready to serve.
Heat a 12-inch nonstick skillet, brush with remaining butter. Place 1 tbs. batter into skillet for each blini, cook on both sides, about two minutes, keep warm in oven.
Pasta & Caviar:
2 cups heavy whipping cream
2/3 pound capellini or angel hair pasta
2 tbs. unsalted butter
4 oz. Sevruga or American caviar
In a 3 quart sauce pan, bring the cream to a boil over medium heat. Stirring constantly, boil the cream gently until it is thick enough to coat the back of the spoon; about 20-25 minutes.
Meanwhile bring a 5-6 quart sauce pan to boil, add salt. Cook the pasta until al dente. Drain immediately and toss in a large bowl with the butter.
When the cream has thickened, remove from heat, allow to cool for a minute and add the caviar, reserving 2 tbs. for garnish. Swirl the pan to incorporate the caviar. Toss immediately with the pasta and serve topped with the remaining caviar for garnish.
Caviar Dip for Crudite:
1 cup sour cream
1 cup crème fraiche
2 large bunches chives, chopped finely
6ozs American caviar (or Salmon Roe)
Juice of one lemon
2 hard cooked eggs, grated
Black pepper and dash of tobasco
Place ingredients in a serving bowl, mix to taste and refrigerate 2-3 hours. It will set in the refrigerator. Serve with your favorite vegetables.
Potato Paties with Caviar:
Large grated pieces of potato (use a baking potato), after grating do not rinse the potato. Form the grated pieces into thin paties lightly salting. Brown paties on both sides in butter in a pan and then drain on a paper towel. Transfer the paties onto individual plates, top with crème fraiche or sour cream and your choice of Caviar. Criss-cross with finely chopped chives.
Smoked Salmon & Caviar Canapes:
4oz smoked salmon
4oz unsalted butter, softened
1 tbs. chopped fresh dill
2 tsp. vodka
1 tsp. finely grated lemon zest
8 slices very thin white bread, lightly toasted
8 tsp. Sevruga or caviar or your choice
2-3 thin slices of lemon (for garnish)
In food processor, puree salmon to a paste. Gradually add the butter and process until smooth. Add the dill, vodka and lemon zest and process to incorporate.
Spread each slice of toast evenly with the salmon butter and place in refrigerator to chill. When salmon-butter is firm spread each slice of toast with caviar. Trim edges, cut into 4 canapes and garnish with lemon.
Caviar Appetizers:
Traditonally served on thin white bread, lightly toasted with sweet butter
Boil small red skin potatoes, carve out the inside of the potato, fill with either crème fraiche or sour cream and top with your choice of caviar
Fresh endive or cucumber, dab of crème fraiche or sour cream and caviar on top
Use caviar to garnish cold soups
Brunch Ideas:
Smoked Salmon is a perfect compliment with caviar, either on a bagel and cream cheese for brunch
Scrambled eggs served with salmon roe
Baked potato topped with sour cream and caviar
Caviar Direct would love to hear from their customers with their own recipes of serving caviar, please email us.
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