Recipes

Potato Roesti

Preparation & Presentation

Recipe courtesy of Chef Philip Tessier

Serves 4

Ingredients

1 pound Yukon Gold Potatoes
4 ounces Clarified Butter or Ghee
½ tsp Kosher Salt
⅛ tsp Ascorbic Acid
2 Tbsp Clarified Butter, for browning
4 ounces Smoke Sturgeon
1 ounce Sterling Caviar
as needed: Apples, sliced thinly
as needed: Creme Fraiche
as needed: Herbs

Method

For the Roesti
1. Peel the potatoes and place in a bowl of water to keep from oxidizing. Measure
the remaining ingredients.
2. Line a shallow casserole dish or small cookie sheet with parchment paper and
spray with non-stick spray. Preheat the oven to 300F.
3. Using a box grater, grate the potatoes into a large bowl. Place the grated potatoes
in ⅓’s into a clean kitchen towel and wring out the extra moisture.
4. Place the dry potatoes in a clean bowl and add the remaining ingredients. Mix
together thoroughly.
5. Place the potato mixture into the casserole dish and spread evenly across the dish
and pack the potatoes in firmly.
6. Cover the potatoes with another sheet of parchment and bake for 30 minutes in
the oven, or until fully cooked.
7. Place a flat weight on the potatoes and cool overnight.
8. Portion into even rectangles and reserve.

To Serve
1. Heat a medium, non-stick saute pan over medium-high heat.
2. Add the clarified butter and add the potatoes, being careful not to let them touch.
Brown the potatoes until golden brown, about 2 minutes each side.
3. Once the potatoes are brown, season lightly with kosher salt and place on a towel-
lined tray.
4. Place each potato on a plate and garnish with slices of smoked sturgeon, sliced
apples and creme fraiche.
5. Finish the dish with caviar and fresh herbs.

Roasted Sturgeon with Crispy Squash and Squash Puree

Preparation & Presentation

Recipe courtesy of chef Tony Mantuano.

Ingredients

To make the squash puree:

6 green and yellow baby squash, trimmed, whole
4 tablespoons extra-virgin olive oil
Sea salt
2 cloves garlic, chopped
1 small onion, diced
2 medium heirloom tomatoes, blanched, skinned, seeded and chopped
Juice of 1 lemon
Freshly ground black pepper

To make the herb squash pesto:

1 cup loosely packed flat-leaf parsley leaves
2 cups loosely packed fresh basil leaves
3 baby squash, trimmed and roughly chopped
¾ cup extra-virgin olive oil
3 tablespoons toasted pine nuts
½ cup grated Parmigiano-Reggiano
½ teaspoon sea salt
To make the crispy squash blossoms:
4 cups canola oil
Herb Squash Pesto
8 squash blossoms, stamens removed
½ cup flour
½ cup soda water

To serve:

4 6-ounce sturgeon fillets
Sea salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
Red vein sorrel and parsley (optional)
Squash puree
Herb squash pesto
Crispy squash blossoms

Method

To make the squash puree:

1. Preheat the oven to 350° F.

2. In a medium bowl, toss the squash with 2 tablespoons of extra-virgin olive oil. Season with salt. Roast until golden brown, 12 to 15 minutes. Remove from the oven and keep 4 squash warm, wrapped in foil for plating. Use the remaining 2 squash for the puree.

3. Meanwhile, in a medium pan set over low heat, add the remaining 2 tablespoons of olive oil. Add the garlic and onions and cook until the mixture is translucent 10 to 15 minutes. Add the tomatoes and cook for 5 minutes, stirring constantly, until the liquid has mostly evaporated.

4. Transfer the tomato mixture to a blender and add the 2 roasted squash and the lemon juice. Blend until smooth, taking care not to overfill the blender (hold the lid with a kitchen towel to protect against splashing). Season with salt and pepper to taste. Set aside until ready to use.

To make the herb squash pesto:

1. Prepare an ice bath in a medium bowl. Bring a small saucepan of water to a boil over high heat. Add the parsley and basil leaves and blanch for 10 seconds. Drain, and plunge into the ice bath to stop the cooking. When cold, drain and squeeze out any extra water by rolling the herbs in a towel.

2. Meanwhile, in a food processor, finely process the raw squash.

3. Pour the olive oil into a blender and slowly incorporate the blanched herbs and pine nuts. Process until finely chopped into a paste. Transfer the pesto to a bowl.

4. Fold in the grated Parmigiano-Reggiano and processed raw squash. Season with salt to taste. The mixture should be the consistency of a thick paste. Set aside until ready to use.

To make the crispy squash blossoms:

1. Heat the canola oil in a deep fryer or a heavy-bottomed pot to 375° F.

2. Place the squash pesto in a piping bag, and pipe pesto into each squash blossom to fill. Twist the points of the blossoms together to close.

3. In a medium bowl, gently combine the flour and soda water until foamy to make the batter.

4. Dip the filled squash blossoms in the batter and add to the hot oil. Deep fry until golden brown, 1 minute. Remove from the hot oil and drain on paper towels.

To serve:

1. Preheat the oven to 450° F.

2. Season the sturgeon fillets on both sides with salt and pepper. Heat an oven-safe skillet on the stove over medium-high heat for about 1 minute. Add the olive oil and heat for 30 seconds. Remove the pan from the heat and carefully add the fish to the pan. Return pan to heat and cook until the bottom has a toasted brown crust, 3 to 4 minutes. Flip, and finish cooking in the preheated oven for 4 to 5 minutes. Remove fish from pan and let rest 1 minute before serving.

3. To serve, halve the 4 reserved whole-roasted squash and divide among 4 warm plates. Divide the puree equally among the plates, ladling it alongside the squash. Place a serving of the roasted sturgeon fillet on top of the puree. Top each fillet with a fried squash blossom. Garnish the squash with red vein sorrel and parsley, if using, and serve immediately. Serves 4.

Rosti Potatoes with Sterling Caviar

Preparation & Presentation

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

Ingredients

  • 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)

Method

  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

Grilled Sturgeon

Preparation & Presentation

Ingredients

4 medallions of sturgeon, freshly filleted

2 sprigs fresh rosemary, chopped

bunch fresh parsley, chopped

pinch sea salt

pinch black pepper

1 lemon sliced in half

olive oil to drizzle

3 tbsp. clarified butter

Method

  1. Line your grill with foil and get the grill screaming hot. Once the grill is hot, turn down the heat to between 350 and 375.
  2. In the meantime, drizzle both sides of the medallions with olive oil and sprinkle with fresh herbs, sea salt, pepper, and the juice of half of the lemon. Reserve some of the parsley for garnishing once it’s grilled.
  3. Drizzle the foil on the grill with olive oil and place the medallions on the foil. Grill for roughly 4 minutes on each side or until the fish is opaque white and flaking.
  4. Pour the clarified butter over the medallions for the final two minutes of grilling.
  5. Plate and top with fresh parsley and the juice of the remaining half of the lemon.

Soft Boiled Eggs with Sterling Caviar & Herb Gremolata

Preparation & Presentation

As prepared by Chef Michael Thiemann of Empress Tavern and Mother in Sacramento, CA. Photography by Ryan Donahue.

Serves 2

Ingredients

  • 50g Sterling Caviar
  • 4 extra large eggs
  • 1/4 cup fresh parsley, finely chopped
  • 2 teaspoons fresh garlic, finely chopped
  • 1 Tablespoon fresh lemon zest
  • salt & cracked pepper

Method

  1. Mix chopped parsley, garlic, and lemon zest in small bowl. Set aside.
  2. Add 1 inch of water to medium pot and bring to rapid boil over medium-high heat. Add eggs in a single layer in the pan.
  3. Cover the pan with a lid and set a timer for 6 minutes, 30 seconds. The water in the pan should almost immediately return to a simmer.
  4. When the timer goes off, remove the lid and eggs and immediately place the eggs in a bowl of water with ice. Allow eggs to sit for 1-2 minutes. This will completely stop the cooking.
  5. Starting at the large end of the egg, carefully crack and peel the shell. Place peeled eggs on a plate. Carefully cut each egg in half and top with a generous dollop of caviar, a sprinkling of gremolata, and salt and cracked pepper to taste.
  6. Serve with a side of creamy avocado toast and a glass of Champagne or sparkling wine for a decadent breakfast.

Tea Smoked Sturgeon

Preparation & Presentation

Recipe by Chef Michael Symon

Ingredients

6 (6-ounce) portions fresh sturgeon

4 ounces olive oil

2 tablespoons ground coriander

2 shallots minced

2 ounces chopped dill

4 ounces black Russian tea

4 ounces apple wood chips

1 red onion minced

3 ounces capers

2 hard boiled eggs minced

6 ounces creme fraiche

Method

  1. Marinate sturgeon in olive oil, coriander, shallots and dill for 8 hours, refrigerated. Soak tea and applewood chips in water for 2 hours.
  2. In a stove top smoker place soaked tea and apple chips in bottom of pan and put over medium heat on stove. Drain of any excess oil and place sturgeon on rack and cover. Let smoke on stovetop until fish begins to flake, about 12 minutes. Remove from pan and garnish with onions, capers, and chopped eggs. Drizzle with creme fraiche and serve.

Sterling Caviar with Corn Cakes & Crème Fraîche

Preparation & Presentation

As prepared by Chef Philip Tessier, award-winning chef, author, coach, culinary partner, and innovator.

Photography by Victoria Pearson.

Ingredients

  • corn cakes with caviar:
  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 eggs
  • 1 cup buttermilk
  • 7 tablespoons unsalted butter, melted
  • clarified butter (recipe follows) or ghee
  • Sterling Caviar (we’ll leave the amount and grade up to you)
  • crème fraîche
  • thinly sliced green onion
  • clarified butter:
  • 1/2 cup butter

Method

For clarified butter:

  1. Melt butter over low heat without stirring; cool slightly, about 10 minutes. Skim off milky top layer, if present, and discard. Pour off clear top layer; discard milky bottom layer.

For corn cakes:

  1. In medium bowl, sift together flour, cornmeal, sugar, baking powder, and salt until well incorporated.
  2. In separate bowl, whisk eggs and buttermilk together until well incorporated. Vigorously whisk in melted butter. Gently whisk wet mixture into dry ingredients until smooth, being careful not to over mix.
  3. Heat large skillet or griddle over medium heat. Place small amount of clarified butter in pan. Spread to evenly coat surface. Pour 1 tablespoon portions of batter to form 1-1/2-inch-diameter corn cakes, leaving enough space between each so they don’t touch. Cook until golden brown on bottom, 2 minutes. Flip each cake over. Cook until brown on other side, 1 minute. Repeat with remaining batter, adding additional butter as needed. Hold cooked corn cakes warm in 200°F oven until all cakes are cooked, or up to 1 hour.
  4. Serve corn cakes warm with caviar, crème fraîche, and green onion. Makes 8 servings (5 per person).

Make-Ahead Tip: Cool the cakes and layer in freezer container between sheets of plastic wrap. Label; freeze up to 3 months. When ready to use, wrap frozen cakes, 10 at a time, between paper towels. Microwave on high (100% power) for 30 seconds to heat through.

About Chef Philip Tessier:
Philip Tessier is an award-winning chef, author, coach, culinary partner and innovator. He was the first American chef to ever place on the podium at the biennial Bocuse D’Or competition in Lyon, France, and most recently coached the 2017 U.S. Team to victory. He recounts this journey in his book, Chasing Bocuse, which launched in October 2017. Learn more.

Vinegar-Poached Sturgeon with Thyme-Butter Sauce

Preparation & Presentation

Food and Wine Recipe by Paula Wolfert

Ingredients

4 medium zucchini (1 1/2 pounds), sliced crosswise 1/2 inch thick
2 tablespoons unsalted butter, softened
1 teaspoon chopped thyme
3 tablespoons extra-virgin olive oil
Four 6-ounce skinless farmed sturgeon fillets
3 tablespoons red wine vinegar
3/4 cup water 1 medium shallot, thinly sliced
3 tablespoons capers, drained and rinsed
Bouquet garnish made with 2 parsley sprigs, 1 bay leaf and the leafy top of 1 celery rib, tied with kitchen string
Salt
Freshly ground pepper

Method

1. Preheat the oven to 375°. On a large rimmed baking sheet, sprinkle the zucchini slices with salt. Arrange them in an even layer and let stand for 1 hour. In a small bowl, blend the butter with the thyme and season with salt and pepper.
2. Rinse the zucchini slices and pat dry; wipe off the baking sheet. Return the zucchini to the baking sheet and toss with 2 tablespoons of the olive oil. Spread the slices in an even layer and bake until golden brown on the bottom, about 30 minutes. Transfer the zucchini to a platter.
3. Sprinkle the sturgeon with 1 tablespoon of the vinegar and refrigerate for 10 minutes. In a large, heavy skillet, combine the remaining 2 tablespoons of vinegar with the water, bouquet garnish and shallot and bring to a boil. Season the poaching liquid lightly with salt and pepper and add the sturgeon fillets. Cover tightly and simmer over low heat, turning once, until the fish is barely cooked through, about 8 minutes. Transfer the sturgeon to a large plate. Strain the poaching liquid into a bowl.
4. Wipe out the skillet and set it over high heat. Add the remaining 1 tablespoon of olive oil and heat several minutes. Turn and cook for 1 minute longer. Set the sturgeon on the zucchini and cover with foil to keep warm.
5. Add the strained poaching liquid to the skillet and boil over high heat until reduced to 1/3 cup, about 5 minutes. Stir in the capers and remove from the heat. Swirl in the thyme butter and season the sauce with salt and pepper. Transfer the sturgeon and zucchini to plates, spoon the sauce on top and serve.

Sterling Caviar Breakfast Crêpe

Preparation & Presentation

As prepared by Philip Tessier Serves 4

Ingredients

Crêpe Batter

 

1 Large Egg

¼ cup Whole Milk

¼ cup Water

½ cup AP Flour

½ tsp Kosher Salt

1 Tbsp Unsalted Butter, melted

As Needed Nonstick Cooking Spray

 

For the Crêpe

4 Large Eggs

2 Tbsp Butter

As Needed Parmesan

60 grams Sterling Royal Caviar

 

Method

For the Crêpes

  1. Combine the egg, milk and water in a blender and mix at medium speed until combined.
  2. Add the salt and flour and blend until fully incorporated.
  3. With the blender still running, drizzle in the melted butter
  4. Allow the batter to rest for 10-15 minutes.
  5. To cook the crêpes, heat an 11”, nonstick skillet over medium-high heat and lightly spray with nonstick cooking spray. Pour two ounces of crêpe batter into the pan and tilt the pan to evenly distribute the crepe batter.
  6. Cook the crêpe for one minute until lightly browned on the bottom and the crepe is fully set. Gently flip over the crepe and cook for an additional 45 seconds.
  7. Remove the crêpe to a plate and repeat the above process until all of the batter is utilised.

 

For the Egg

  1. Gently crack the eggs and separate the yolks from the whites, being careful not to crack the yolks.
  2. Combine the whites and whisk until combined
  3. To cook the eggs, heat an 11”, nonstick skillet over medium heat and add a 1⁄2 tablespoon of butter to the pan. Allow the butter to melt, it should not brown.
  4. Place a crêpe in the heated saute pan and carefully fold about one inch of the edge toward the center of the crêpe.
  5. With the edges folded in place, gently pour one egg white into the center, being careful it does not spill out of the sides. Season with kosher salt and allow to cook over medium-low heat until the white is cooked through.
  6. Repeat with the remaining three egg whites. Keep the finished crêpes warm.

 

To Finish

  1. Using a microplane, shave a dusting of parmesan over the crêpe.
  2. Place a ring mold in the center of the crêpe and gently spread about 15-20 grams of Sterling caviar evenly in the mold.
  3. Remove the ring mold and carefully spoon one egg yolk in the center, be sure it is set in place before removing the spoon!
  4. Season the egg yolk with kosher salt or fleur de sel. Serve immediately

 

Sturgeon Fish Tacos with Avocado Salsa Verde

Preparation & Presentation

Recipe Courtesy of America’s Heartland

Ingredients

1 lb fresh sturgeon filet
1 container French’s fried onions
1/2 cup panko breadcrumbs
1 tbsp each: Salt, pepper, garlic powder
Any desired toppings (like shredded cabbage, red onion, or sliced avocado)
Small flour or corn tortillas

Salsa ingredients
1/2 large avocado
1 bunch cilantro
Juice 2 limes
2 cloves garlic
2 large green tomatoes (or red, if that’s all you can find)
1 jalapeño, seeds removed according to desired level of heat

Method

1. Bring out your food processor. Begin by combining fried onion, breadcrumb, and spices in processor.

2. Process until smooth (but not superfine).

3. Pour mixture out into shallow dish and coat sturgeon on both sides. Place coated fish on a lined baking sheet and cook under broiler for 3-4 minutes on each side.

4. Meanwhile, add all ingredients for salsa in food processor, and blend. Taste and add spices or extra lime as necessary. The salsa will have a slightly thicker consistency due to the avocado.

5. When fish is ready, carefully cut into cubes and serve in tortillas with the fresh salsa and any desired toppings.

Pan Roasted Sturgeon with Caviar Cream

Preparation & Presentation

As prepared by Philip Tessier Serves 4

Ingredients

Leek Cream

15 g Whole Butter
75 g Onion, peeled, sliced thin
3 g Kosher Salt
1 clove Garlic, peeled
1 sprig Thyme
½ each Fresh Bay Leaf
66 g White Wine
200 g Heavy Cream

 

Leek-Creamed Potatoes

10 each Fingerling Potatoes, skin on
1 sprig Thyme
1 clove Garlic, skin on, crushed
1 each Meyer Lemon, zested (microplane)
15 each Chives, finely chopped
as needed Kosher Salt
as needed Leek Cream, from above

Method

For the Cream

1. Heat a small sauce pot over medium-low heat and add the onions, butter and salt. Stir frequently until the onions begin to sweat.
2. Add the garlic, thyme and bay leaf, reduce the heat to low and allow the onions to sweat until tender, about 15 minutes.
3. Deglaze with the white wine and reduce until nearly dry.
4. Add the cream and continue to cook until the onions are completely tender (20 minutes) with little to no reduction.
5. Remove the thyme and bay leaf and puree in a high-speed blender until smooth.
6. Strain and reserve.

Leek-Creamed Potatoes

10 each Fingerling Potatoes, skin on
1 sprig Thyme
1 clove Garlic, skin on, crushed
1 each Meyer Lemon, zested (microplane)
15 each Chives, finely chopped
as needed Kosher Salt
as needed Leek Cream, from above

For the Potatoes

1. Place the potatoes, thyme, garlic and a generous pinch of salt in a small saucepot and cover with water.
2. Bring to a simmer, reduce the heat and cook slowly until the potatoes are fully cooked and tender.
3. Strain and discard the garlic and thyme.
4. In a medium bowl, crush the potatoes with a fork until the potatoes become creamy.
5. Add the chives, lemon zest and enough leek cream to bring the potatoes to a mashed potato consistency.
6. Adjust seasoning with kosher salt.

 

To Serve

2 each White Sturgeon Filets, 180 g
30 g Vegetable Oil
1 clove Garlic, skin on, crushed
1 sprig Thyme
30 g Whole Butter

100 g Sterling Royal Caviar
60 g Leek Cream
30 g Whole Butter
as needed Lemon Juice

Herbs and Blossoms
Leek-Creamed Potatoes

1. Place a medium saute pan over medium-high heat and add the vegetable oil to the pan. Season the two filets with kosher salt and place, bone-side down, in the pan.
2. Reduce the heat to medium and allow to cook for 4-5 minutes until well colored and evenly browned.
3. Reduce the heat to medium-low, flip the filets and add the butter, thyme and garlic.
4. Gently baste the fish with a cooking spoon every 30 seconds until the filets are just cooked through, about 4 additional minutes.
5. Remove to a warm plate and allow to rest for 3-4 minutes.
6. In a small sauce pot, heat the leek cream over medium heat. Remove from the heat and whisk in the butter until emulsified in. Season to taste with lemon juice and kosher salt.
7. Meanwhile, place a portion of the leek-creamed potatoes on each plate and place the herbs and blossoms on each portion.
8. Slice each filet of sturgeon in half and place one half on each plate next to the potatoes.
9. Stir the caviar into the leek cream and spoon over the fish. Serve immediately.

Smoked Sturgeon

Preparation & Presentation

As prepared by Philip Tessier

Ingredients

500g Kosher Salt

500g Sugar

2 Lemons, zested

1500g White Sturgeon Filet

250g Applewood Chips, for smoking

Method

  1. In a large mixing bowl, combine the salt, sugar and lemon zest.
  2. Pour a ½” layer of the cure mix in the bottom of a food safe container.
  3. Place the sturgeon filet(s) on the cure mix and then cover with the remaining cure.
  4. Cure the sturgeon for 45 minutes for every ½” of thickness.  
  5. Once cured, remove the sturgeon from the cure, rinse thoroughly in cold water and pat dry with a towel
  6. Place on a parchment-lined tray and allow to air dry for 3-4 hours or ideally overnight.
  7. To smoke the sturgeon, preheat an oven to 350F.
  8. Place the wood chips in a cast iron pan and heat over an open flame. Using a blowtorch, light the wood chips and allow to burn until the exterior of the chips is just blackened.
  9. Meanwhile, set up a smoker. You can use a traditional hot smoker or create one by placing the fish in a 2” perforated hotel pan and covering tightly with foil. Place this hotel pan over a 6” hotel pan lined with foil.
  10. Once the wood chips are appropriately burned, cover the flame with a ½ sheet tray to extinguish the flames. Allow the smoke to dissipate for 20-30 seconds to avoid the initial acrid smoke.
  11. Pour the wood chips into the bottom of the foil-lined 6” hotel pan and quickly cover with the 2” hotel pan prepared with the fish. Wrap once more with foil as tightly as possible and place in the pre-heated oven.
  12. Allow to cook for 20-30 minutes or until the sturgeon is just cooked through.
  13. Once cooked, remove to a rack and cool in the refrigerator.
  14. Slice and serve as is or use as desired.

Caviar and Avocado Toast

Preparation & Presentation

As prepared by Chef Philip Tessier

Serves 2

Ingredients

For the Toasts
  • 4 slices of fresh baguette
  • 2 tbsp. extra virgin olive oil
  • kosher salt to season
For the Avocado
  • ½ avocado, pit, and skin removed
  • 1 tsp lime juice
  • kosher salt to season

Method

To Finish

  • Sterling Royal Caviar
  • fresh pistachios as needed
  • cilantro leaves, or another fresh herb

For the Toasts

  1. Heat a medium saute pan over medium heat and add the olive oil. Add the baguette slices and toast them in the olive oil until golden brown, approximately one minute on each side.
  2. Remove to a towel-lined plate and lightly season

 

For the Avocado

  1. Place the ½ avocado in a small mixing bowl and add the lime juice and generous pinch of salt. Using a fork, smash the avocado until smooth. Adjust seasoning with additional salt and lime to taste.
  2. Chill until ready for use.

 

To Assemble

  1. Spoon a generous spoonful of the avocado puree onto each toast and spread evenly.
  2. Using a Microplane, grate the pistachios over the toast in a dense, even layer.
  3. Generously spoon the caviar over the top of each toast and finish with the cilantro or fresh herbs.

 

Smoked Sturgeon Salad

Preparation & Presentation

As prepared by Philip Tessier

Ingredients

450 G Smoked Sturgeon
50 G Crème Fraiche
50 G Mayonnaise
1 bunch Chives, sliced
1 Lemon, zest and juice
Kosher Salt and Black Pepper to taste

Method

Procedure:

  1. Flake the smoked sturgeon by hand into uniform pea-sized pieces.
  2. Gently mix in the crème fraîche and mayonnaise until fully incorporated.
  3. Add the chives, lemon juice and zest and season with salt and pepper to taste.

Notes:

This salad is a great base for canapes, salads, and sandwiches. Add horseradish, dill, caviar or whatever the occasion calls for!

Finish with the beet vinaigrette around the plate.