Caviar Recipes

Inspired by Wolfgang Puck who loves adding smoked salmon, caviar, and dill crème fraîche on his signature pizzas- they also go great using crispy potato pancakes as well.

Ingredients:

• 1/2 cup sour cream (or crème fraiche)
• 1 teaspoon freshly chopped dill (packaged is also fine)
• 1 teaspoon fresh lemon juice
• 1 tablespoon finely chopped chives
• 2 medium potatoes (approx. 1 pound), peeled and washed
• 1 small onion
• 1 large egg, lightly beaten
• 2 tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 cup olive oil
• 1/2 pound thinly sliced smoked salmon
• 2 ounces sturgeon caviar
• Himalayan sea salt and freshly ground black pepper

NOTE: smoked salmon and sturgeon caviar may be substituted with salmon caviar (roe) instead

Directions:

Step 1: 

• Using a small bowl, fold the sour cream (crème fraiche) in with the dill and lemon juice. Season with salt and pepper. 
• Add chives. 
• Refrigerate until ready to serve.

Step 2: 

• Coarsely shred the potatoes and onion.
• Use a paper towel or kitchen towel to pat dry and remove excess moisture.

Step 3: 

• In a medium bowl, mix the following ingredients: 
  • shredded potatoes, 
  • onion, 
  • egg, 
  • flour, 
  • baking powder, 
  • 1 teaspoon of salt and 1/4 teaspoon of black pepper.
  • This will yield around 12 pancakes

Step 4: 

• Heat olive oil in a large nonstick skillet or on a griddle. 
• Add 2 tablespoons of the potato mixture to the skillet and flatten it into a small 3-4” pancake shape. 
• Repeat until the skillet is full (5-6 pancakes) and cook over medium-high heat for approximately 5 minutes until golden-brown on the bottom.
• Flip the pancakes and cook until golden, (2-3min). 
• Transfer to paper towels to remove excess oil. 
• Repeat with the remaining potato mixture.

Step 5: 

• Arrange the potato pancakes on a platter or large dinner plate. 
• Serve warm, add smoked salmon and caviar.
• Top with dill cream when ready to eat

A classic French omelet with sour cream, chives, and caviar. 

Ingredients:

• 2 large eggs
• 1 TBSP unsalted butter
• 2 TBSP sour cream 
• 1 TBSP minced chives
• 1 TBSP minced chives
• 3 TBSP caviar (approx. 15grams)
• Salt and pepper to taste

 Directions:

Step 1: 

• In a small bowl, beat the eggs until frothy and season with salt and pepper. 
• In a small nonstick skillet, melt the butter over high heat. 
• Add the eggs and stir.
• Remove from heat.

Step 2:

• Mix ¾ of the caviar, sour cream, and all but a pinch of chives.
• Loosen the omelet from the pan and spatula the caviar/sour cream mixture across the center of the eggs. 
• Fold one-third of the omelet over the filling. 
• Tilt the skillet and turn the omelet onto a plate, folding it over itself. 

• Garnish with a spoonful of caviar and the remaining chives-serve immediately.

A creamy, tangy spinach mousse with caviar and lemon cream.

 Ingredients:

• 1 1/2 cups stemmed spinach leaves
• 1 cup chicken or vegetable stock
• 3/4 TSP unflavored gelatin
• 3 TBSP fresh lemon juice
• 1 TBSP red wine vinegar
• Salt and freshly ground white pepper
• 1 1/4 cups heavy cream
• 1/4 cup crème fraiche or sour cream
• 1 30gram tin caviar (optional)

Directions:

Step 1: 

• In a small bowl, mix the gelatin in 1/4 cup of chicken/vegetable stock and let stand until softened, (approx 2 minutes).
• Microwave the gelatin until melted, (5 to 10 seconds).
• In a blender, puree the spinach with 3/4 cup of the chicken/vegetable stock until smooth. 
• Add gelatin, 2 TBSP of lemon juice, 1 TBSP of red wine vinegar, and salt and pepper to blender and puree until very smooth. 
• Add 1 cup of heavy cream and pulse until lightly whipped, (approx 1 minute). 
• Transfer the mixture (mousse) to a measuring cup and pour into 6 small serving glasses. 
• Refrigerate the mousse until set- (about 4 hours).

Step 2: 

• In a medium bowl, whisk 1/4 cup of cream and 1 TBSP of lemon juice with the crème fraiche (or sour cream) to soft peaks. 
• Season with salt and white pepper. 
• Dollop the lemon cream on the mousse and top with the caviar. Serve chilled.

Creamy egg salad, herbed cream cheese, red onion, and caviar married together in a beautifully molded dip.

Ingredients:

• 6 large hard-boiled eggs, chopped
• 2 TBSP sour cream
• 2 TBSP light-mayonnaise
• 1/2 TSP salt
• Cooking spray
• 1 cup red onion- finely diced/chopped
• 8 ounces cream cheese, softened
• 1/3 cup chives- thinly sliced
• 1 30gram tin of caviar
• Crackers, toast points, or tortilla chips for dipping

Directions:

Step 1: 

• In a medium bowl, mix together:
  • chopped eggs, 
  • sour cream, 
  • mayonnaise, 
  • salt
• Lightly grease a 6-inch ring mold pan with cooking spray. 
• Spoon egg mixture evenly on bottom of mold pan. 
• Top evenly with diced onion. 
• In a small bowl- mix cream cheese and chives then gently spread over onion; 
• Top with caviar (you can cover the entire top, or dollop the caviar (like chocolate chips on a cookie)
• Refrigerate for 2 hours. 
• Unmold onto a serving plate or platter, and serve with crackers, toast points, or tortillas.

For special occasions – nothing dresses up a pasta dish better than serving Farfalle (Bow-tie pasta) Carbonara with caviar. 

Ingredients Pasta

• 1 package farfalle (bowtie pasta)
• 1 1/2 TBSP extra-virgin olive oil

Ingredients Carbonara

• 3 large egg yolks
• 1 large egg
• 1/2 cup finely-grated Parmigiano-Reggiano cheese
• 1 tablespoon finely-grated lemon zest
• Salt and pepper to taste
• 1 30gram tin caviar
• fresh dill

Step 1: 

• Cook the pasta as you would normally prepare, remove from heat, and drain.
• Save ½ cup of the pasta water.
• In a large bowl, mix together:
  • egg yolks 
  • whole egg, 
  • cheese, 
  • lemon zest, 
  • salt and pepper to taste. 
• Slowly whisk in 1/2 cup of the reserved pasta water to temper the eggs. 
• Add the pasta and half the caviar and vigorously toss until hot and creamy, (approx. 2 minutes)
• Transfer to bowls or plates and top with snipped dill 
• Top with a small spoon of remaining caviar.

Ingredients 

• 1/2 cup mayonnaise

• 2 TBSP Dijon mustard

• 1 TBSP fresh lemon juice

• 2 TBSP chopped parsley

• 1 pound celery thinly sliced (julienned)

• Salt and freshly ground pepper

• Four 2-ounce sea scallops

• Pinch of cayenne

• 1 TBSP melted butter

• 1 12gram tin caviar

 Step 1: Celery Remoulade

• In a medium bowl, combine:
  • mayonnaise 
  • mustard, 
  • lemon juice 
  • parsley. 
• Fold in the celery and season with salt and pepper. 
• Cover and refrigerate until chilled, at least 1 hour.

Step 2: 

• Preheat the broiler. (you may also pan sear)
• Cut each scallop crosswise into 3 slices and arrange each scallop like a clover leaf on a baking sheet.
• Add the cayenne to the butter and brush it onto scallops. 
• Season with salt and pepper and broil until heated through, (approx. 1 minute).

Step 3: 

• Pile the celery remoulade on plates and arrange the scallop clovers on top. 
• Garnish with caviar and serve.

Serves 4 for main course or 6-8 for appetizer servings.
1/2 lb. pasta linguini, fettuccini, spaghetti
6 Tbsp. unsalted butter
6 shallots, finely chopped
2 cups whipping cream
1/4 cup vodka
Salt and pepper to taste
1/4 cup chives
2 oz. Sevruga or golden Whitefish Caviar

Cook pasta and drain. Melt butter in a skillet or saucepan over medium heat. Add shallots and stir for 3 minutes. Add cream and vodka and bring to a boil. Boil until thickened to sauce consistency, stirring occasionally, approximately 8 minutes. Add pasta and toss until heated then add salt and pepper to taste. Place spaghetti on the plates and sprinkle the chives over the pasta and top off with caviar. Serve immediately.

1 box whole black peppercorns (for garnish)
1 box kosher salt (for garnish)
8 ounces seaweed (for garnish)
24 small oysters, shells scrubbed
1 seedless gourmet cucumber
4 ounces (1 stick) cold, unsalted butter, cut into pieces
Salt and pepper
1/4 lemon
3 large shallots, peeled and finely diced
3/4 cup dry white wine
1 1/2 ounces caviar, Osetra preferred

Preheat oven to 450F. Place a generous handful of peppercorn/salt mixture onto oven-safe plates and spread it evenly. Top with seaweed and set plates aside. Shuck the oysters. Refrigerate oysters and place six bottom shells atop the seaweed on each plate. (Recipe may be prepared ahead to this point.) Peel cucumber, cut in half lengthwise, and then slice crosswise into 1/8-inch half-moon pieces. Place in a saucepan with 1tablespoon butter and cook over low heat until just tender but not soft. Season with salt and pepper, squeeze of lemon juice and keep warm. In a small, heavy-bottomed saucepan, heat the shallots with 1 tablespoon butter. When the shallots are soft, add the wine and boil until it is almost entirely evaporated. Working on and off the heat, make a beurre blanc by whisking in the remaining 6 tablespoons butter-a tablespoon or two at a time, making sure it does not liquefy. Hold in a warm place but not over direct heat. In each shell, make a bed of several cucumber slices and top with an oyster. Place plates in oven until oysters are warmed but not cooked, 2 to 3 minutes. Season the beurre blanc to taste with salt, pepper and lemon juice. Remove plates from the oven and spoon 1 tablespoon butter sauce over each oyster, top with caviar and serve with your favourite Champagne or white wine.

2 ounces Beluga caviar
3 scallions, chopped fine
2 bunches parsley, chopped fine
1/2 lemon
1 pint small curd cottage cheese
1/2 cup light sour cream
3 hard-boiled eggs
Crackers
Chop hard-boiled egg whites and yolks separately. Mix sour cream, egg whites and cottage cheese together. In medium bowl layer: part of parsley, 1/2 of cottage cheese mix, scallions, balance of cottage cheese mixture. In center, place egg yolk, surround with circle of beluga caviar. Ring bowl with rest of parsley. Squeeze lemon juice over top. Serve with crackers.

1 Tablespoon salt
1-1/2 pounds spaghetti
1-1/2 Tablespoons butter
2/3 cup heavy cream
1 pound asparagus spears, sliced
Salt and pepper to taste
1 pound smoked salmon, cut into small pieces
1/4 cup Beluga Caviar

Bring a large saucepan of water to a boil, adding a teaspoon of olive oil and a tablespoon of salt. Cook the spaghetti until al dente.

While the pasta is cooking, make the sauce. Heat the butter, heavy cream, and asparagus in a non-stick saucepan. Add salt and pepper to taste. Bring to a simmer and remove from the heat. Stir in the salmon and cook for 6 to 7 minutes. Drain the pasta in a colander. Tip it into a bowl and add the sauce. Toss lightly. Top with beluga caviar and serve at once, preferably with a few slices of rough country bread.

Makes 2 cups of Osetra Caviar Dip
1 cup sour cream
½ cup creame fraiche
¼ cup fresh chives, finely minced
4 ounces golden Osetra 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 mix well. Refrigerate 2-3 hours, taste and adjust seasoning to taste.
Serve with raw vegetables or unsalted chips.

Makes 2 cups of Osetra Caviar Dip
1 large scallop for a first course, 3 for a main course
1 teaspoon caviar per scallop
¼ cup fresh chives, finely minced
3-5 thin asparagus per plate
Unsalted butter
Dill to garnish
1 tablespoon crushed green peppercorns
Lemon curls or spirals (optional) Cook the asparagus and butter lightly if you wish. Lightly pan saute the scallops in butter for a minute or two on each side, depending on thickness. Scallops should be medium-rare, not overcooked. Fan 3-5 asparagus on each plate. Place the scallop(s) on the asparagus and top with caviar. Snip dill over the plate (or scatter small sprigs). Garnish with a lemon spiral. Note: You can plate the asparagus and garnishes ahead of time and get the hot scallops to the table faster.

To prepare these caviar recipes, order Caviar Online or by phone and get next day delivery to most major cities across Canada.