Caviar Recipes

Recipes

CRACKERS WITH COLD SMOKED STURGEON & CAVIAR

Preparation & Presentation:

Ingredients: 6 multi-grain thin crackers, Small package of cold smoked sturgeon, 1/4 cup of creme fraiche, 1 small cucumber and fresh chives, 30 gm of your favorite Sterling Caviar.

    1. Arrange crackers in a desired pattern on the plate (to keep them from sliding just tap each one with some cream on the bottom before placing them on the plate :) ).
    2. Cut sturgeon into 2 inch ribbons, roll into a tube and place atop crackers.
    3. Put a small dollop of crème fraiche on top of the sturgeon and top it with your favorite Sterling Caviar.
    4. Slice the cucumber into tin discs and arrange around the plate.
    5. Decorate with chives.

Serves 8. Champagne is the best pairing. However, vodka, tequila, etc. will work too.

DEVILED EGGS WITH CAVIAR

Preparation & Presentation:

Ingredients : 4 eggs, 2 tb. spoons of crème fraiche, 1/2 tea spoon of powdered red chilli peppers, pinch of salt, 30 gm of Sterling Caviar, 1 branch of fresh dill

  1. Boil 4 eggs for 5 minutes and then chill them under cold water until they feel cool to the touch
  2. Carefully peel the eggs to preserve the shiny appearance of the whites
  3. Using a long knife cut the eggs in two and carefully scoop out the yolks with a small spoon into a separate bowl
  4. Add 2 table spoons of crème fraiche or sour cream and 1/2 tea spoon of "Barberre" (red Ethiopian pepper powder) to the yolks and mix together until soft and creamy.
  5. If you have a chefs bag, then transfer the mix there, if not, then use a zip lock bag.
  6. Arrange the egg halves on the plate and fill them with the yolk mix. Top with 1/2 of tea spoon of desired grade of Sterling Caviar and sprinkle with Barberre for color if you like. Tear off small leafs of dill and insert into the yolk mix next to caviar. For contrast use Royal or Classic grades.

Serves 4. Pairs well with white and red wines alike.

BLINIS & CAVIAR

This could be pre-plated for the guests or the guests can help themselves. As far as I know, small blinis & caviar is the most traditional way of enjoying caviar. The blinis are like small pancakes which are first topped with crème fraiche and then caviar. Edible decorations like chives and quartered cherry tomatoes were always a good addition . The crème fraiche is easily made at home and will taste better than any store bought. The usual appetizer serving is three blinis. I recommend good sparkling wine (chilled ahead of time of course) or a light iridescent beer as a pairing.

Preparation & Ingredients:

Small Blinis

  1. Mix 1 egg, 2tbs sugar, 1tsp baking soda, 1 ½ cup buttermilk, ½ water, pinch of salt
  2. Mix in 2 cups of unbleached flour until batter is thick and smooth
  3. Lightly coat the pan with butter and then pour little mounts of batter with a table spoon. Butter will help make the light brown rims on the blinis and also make them more tasty.

P.S. if first batch doesn't come out good just add a little bit more baking soda and some flour for thicker batter consistency... some brands mix different from others.

Crème Fraiche
  • 1 quart of heavy whipping cream (un-whipped)
  • 2 table spoons of buttermilk

Add buttermilk to the cream and mix it vigorously by hand. Leave it out at room temperature for at least 24 hours. Check if consistency turned to a thick cream and that's how you know it is ready. Place it in the refrigerated area and use within a week. The cream will continue to thicken as the days go by and it perfectly normal. Serves about 7 with about 30 blinis accompanied with either 30 gm or 60gm of Caviar depending on the generosity of the host.

ROSTI POTATOES WITH STERLING CAVIAR

As prepared by Executive Chef Ken Frank, Chef/Owner of La Toque Restaurant in Napa California. "I'm very spoiled, I only use the best, and this Caviar is world class".

Serves 4

  • ¼cup crème fraîche (see below)
  • juice of ¼ fresh lemon
  • 1 heaping teaspoon chopped fresh chives, or 3 turns freshly ground white pepper
  • 2 medium russet potatoes
  • ½ cup peanut oil
  • 4 ounces Sterling caviar (or more or less to taste or to fit your budget)
  1. Mix together the crème fraîche, lemon juice and chives or pepper in a small bowl. Let rest for 1-2 hours at room temperature to allow crème fraîche to thicken.
  2. Scrub the potatoes – they needn't be peeled – and grate them on the coarsest side of your cheese grater. Form the shredded potatoes into 4 patties – loosely, don't press them – about ½ inch thick, the size of a homemade hamburger. Prepare right away, as shredded potatoes will blacken.
  3. Heat 1/8-inch peanut oil in a sauté pan over moderate heat so that a test shred of potato sizzles. Using a spatula, carefully place the 4 patties in the hot oil and fry them – never using more than a moderate flame – until they are golden brown on both sides. It should take 2 to 2½ minutes per side. Remove the patties and blot any excess oil on a paper towel.
  4. Top each potato patty with the crème fraîche, top with caviar and serve immediately.

Making Crème Fraîche

Stir together 1 part fresh buttermilk and 4 parts heavy cream. Let it sit and cure for 8 hours at room temperature, then refrigerate overnight to allow it to thicken. The crème fraîche will keep for 10 days to 2 weeks in the refrigerator.

Substitutions: If you haven't time to make crème fraîche, use Devon cream or sour cream.

Recipe courtesy of Sterling white sturgeon caviar

COLD-SMOKED FISH ON ENDIVE AND APPLE SALAD WITH STERLING WHITE STURGEON CAVIAR

As prepared by Craig Von Foerster, Sierra Mar Restaurant, Big Sur, California

  • 12 ounces unflavored, soft goat cheese
  • 4 ounces Oregon Hazelnuts, toasted, peeled and coarsely chopped
  • 2 Washington State Gala, Fuji or Braeburn apples, cored
  • 2 teaspoons canola or vegetable oil
  • 2 teaspoons sugar
  • 2 endive, leaves cut lengthwise into thin strips
  • Apple Vinaigrette (recipe follows)
  • 12 slices (about 10 oz.) cold-smoked fish (such as sturgeon or salmon)
  • 1-1/2 ounces Sterling® White Sturgeon Caviar
  1. Form goat cheese into 6 round patties. Coat on all sides with chopped hazelnuts. Refrigerate until serving.
  2. Cut 1 of the apples into 6 slices. Lightly brush with oil and sprinkle with sugar. Grill or sauté apples in nonstick skillet until golden on one side, about 2 minutes. Turn, cook on second side until crisp-tender, about 2 minutes.
  3. Cut remaining apple into thin strips. Toss with the endive and 3/4 cup of the vinaigrette.
  4. For each serving, place 1 cup apple and endive mixture on salad plate. Arrange 1 apple slice, 1 goat cheese patty and 2 slices smoked fish on endive mixture. Sprinkle with about 1 teaspoon caviar. Drizzle some of the vinaigrette around the edge of the plate.
  5. If desired, garnish plate with additional toasted hazelnuts, apple slices and whole endive leaves.

Six servings

APPLE VINAIGRETTE

  • 2 cups apple juice
  • 1/4 cup apple cider vinegar
  • 1 shallot, finely chopped
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup canola oil
  • 2 tablespoons hazelnut or pumpkin seed oil

In a saucepan, cook apple juice until reduced to 1/2 cup (about 20 minutes). While syrup is warm, stir in vinegar, shallots, salt and pepper. Gradually whisk in oils. Taste and adjust seasonings.

Makes 1 cup

CAVIAR WITH TRADITIONAL ACCOMPANIMENTS & BLINIS
  • 2 eggs
  • 2 tablespoons of finely chopped parsley
  • 1 large red onion, very finely chopped
  • 4 – 5 teaspoons STERLING CAVIAR per person
  • 2/3 cup sour cream
  • 1 lemon, quartered (optional)

First make your blinis, following the recipe of your choice. These may be made in advance and kept covered in the refrigerator or frozen until about 1 hour before using. Heat just before serving. Put the eggs in a saucepan of cold, salted water. Bring to a boil, reduce the heat and simmer for 10 minutes, then drain, cool under cold running water and drain again. Set aside.

Shell the eggs and carefully remove the yolks. Chop the whites and yolks finely, keeping them separate. Arrange the hard-cooked egg whites, yolks, parsley and onion around the rim of four individual plates, leaving the center free for the caviar, which should be added just before serving. The sour cream may be put on the plate or passed around in a bowl. If you must, add a lemon wedge to each portion. Pass around the warm blinis, allowing several per person, depending on the size.

BLINIS

Nice and easy for busy working people; you do not need a blini pan to make these big thick blinis.

  • 1 ¾ cups all-purpose flour, sifted
  • ¼ teaspoon salt
  • 3 eggs
  • 1 ¾ cups 2% milk
  • ¼ cup / ½ stick butter
  • STERLING CAVIAR to serve

Prepare the batter. Combine the flour, salt, eggs and milk in a blender or food processor. Process for 1-2 minutes until smooth. Alternatively, combine the dry ingredients in a large bowl, make a well in the center and add the beaten eggs and milk to the well. Gradually incorporate the flour, stirring until smooth. Whichever method you choose, strain the batter into a pitcher and let stand for 30 minutes.

Melt the butter in a small saucepan, and pour a little into a large nonstick skillet. Pour enough of the batter into the pan to make four blinis (small pancakes), each about ¼ inch thick. Allow them to cook for about 10 minutes on each side over a moderate heat. When the blinis are cooked, transfer them to a wire rack, piling them loosely on top of each other to keep them moist. Keep them ewarm in a low oven while making four more blinis, remembering to add a little more melted butter to the pan when necessary. Serve the blinis warm, with STERLING CAVIAR.

Makes 8

Recipe from: CAVIAR - A True Delicacy

Book By: Susie Boeckmann & Natalie Rebeiz-Nielsen

A great book with lots of color pictures of great caviar serving ideas.

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