Smoked Sturgeon

Preparation & Presentation

As prepared by Philip Tessier


500g Kosher Salt

500g Sugar

2 Lemons, zested

1500g White Sturgeon Filet

250g Applewood Chips, for smoking


  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.

Smoked Sturgeon Salad

Preparation & Presentation

As prepared by Philip Tessier


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



  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.


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.

Sterling Caviar Breakfast Crêpe

Preparation & Presentation

As prepared by Philip Tessier Serves 4


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



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


Caviar and Avocado Toast

Preparation & Presentation

As prepared by Chef Philip Tessier

Serves 2


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


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.


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.


  • 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


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.

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


  • 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


  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.

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


  • 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