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While caviar is traditionally served alone or simply with a compliment of blinis and creme fraiche, there are many recipes that benefit from the enhancement of caviar - here are some our favorites:
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Peekytoe Crab Cocktail with Sevruga Caviar, Avocado, Scallion, and a Lemon Verbena Vinaigrette
-Bill Telepan, Telepan, New York City
Click Here to download a PDF file of Bill Telepan's Caviar Recipe (50kb)

Ingredients:
2 cups grapeseed oil
1 bunch fresh lemon verbena (1 cup loosely packed dried lemon verbena leaves can be substituted)
Grated zest of 1 lemon
1 egg yolk (see note)
6 tablespoons warm chicken stock
¼ cup, plus 1 tablespoon freshly squeezed lemon juice
Salt
3 Tablespoons extra-virgin olive oil
1 Avocado, peeled, halved, pitted, cut in half,
halves cut in half lengthwise
2 ounces baby greens or chopped mesclun
8 oz Peekytoe crabmeat
2 scallions: white and light green parts thinly sliced on the diagonal, green parts thinly sliced and set aside separately
2 teaspoons chopped flat-leaf parsley
1 oz Sevruga caviar

1. Make the lemon verbena oil by putting the grapeseed oil, lemon verbena, and lemon zest in a pot and warming them over medium heat. Remove the pot from the heat and let the oil infuse for 3 hours at room temperature. Strain the oil and set aside.

2. Put the egg yolk, stock, and ¼ cup of the lemon juice in a food processor fitted with the metal blade. Season with salt and pepper. Process on low speed, adding the lemon verbena oil in a thin, stream to make an emulsified dressing. Taste and adjust seasoning. This makes more vinaigrette than you need. Use it to make the same recipe again, or use it as a dressing for salads.

3. Make a basic vinaigrette by putting the remaining 1 tablespoon lemon juice in a small bowl and seasoning it with salt and pepper. Slowly drizzle in the olive oil while continuing to whisk. Taste, adjust seasoning, and set aside.

4. Lay the avocado quarters flat with the pitted side up. Trim the center portion to level the upward-facing side of each quarter. Turn the slices over and slice three-quarters of the way down from the wide end almost to the narrow bottom of each quarter. This will enable you to spread each slice out into a fan. Do this, then sat the fans aside.

5. In a small bowl, dress the baby greens with some of the basic vinaigrette. Season with salt and pepper. Divide among four large martini glasses.

6. Put the crabmeat in another bowl. Add the white and light green parts of the scallions, parsley, and 1/3 cup of the lemon verbena vinaigrette. Season with salt and pepper.

7. To serve, spoon ¼ of the crabmeat over the greens in each glass. Top with some caviar. Drizzle the avocado fans with some of the basic vinaigrette, season with salt and pepper, and place an avocado fan in each martini glass. Garnish with the sliced green scallion tops and serve with a cocktail fork.

Note: Eating raw eggs carries the risk of salmonella. Foods containing raw eggs should not be eaten by the very young, the very old, pregnant women, or anyone with a compromised immune system.

Caviar Potato Salad

10 Medium Potatoes, peeled and thinly sliced (6 Cups)
6 Tablespoons Olive Oil
3 Tablespoons Vinegar
3 Tablespoons Lemon Juice
¼ Cup Chopped Onion
¼ teaspoon Powdered Dill
4 Hard Boiled Eggs, Chopped
¼ Cup Mayonnaise
Salt & Pepper, to season
3 Tablespoons Caviar

Cook potatoes in boiling salted water until barely tender (about 8 minutes). Drain. In large bowl, combine oil, vinegar, lemon juice, dill, salt and pepper. Add potatoes; toss to coat. Mash eggs with mayonnaise. Gently stir in caviar and fold into potatoes. Cover and keep cold. At serving time, garnish with additional caviar. Makes 8 generous servings.

Chilled Shrimp with Caviar Dressing

1 lb Medium or Jumbo Fresh or Frozen Shrimp
1 Cup Mayonnaise
2 Tablespoons Caviar
1 Tablespoons Well Drained Horseradish
1 teaspoon Lemon Juice
Lettuce Leaves

If necessary, thaw and de-shell frozen shrimp. Cook in boiling water until pink. Drain and chill well. Combine mayonnaise, caviar, horseradish and lemon juice in serving bowl. Arrange shrimp on bed of lettuce and serve with hors d'oeuvre picks and dip. Enough for six.

Burrata Cheese with Spoonbilll Caviar
Chef David Pasternack, ESCA Restaurant, New York
Click Here to download a PDF file of Dave Pasternack's Caviar Recipe (35kb)

(Serves 2)
One ball Burrata (soft cheese from Puglia) room temperature
4 oz. Spoonbill caviar
Two turns fresh black pepper
Extra Virgin Olive Oil

Cut Burrata in half. Place in two chilled shallow bowls. Drizzle the milk over the cheese. Grin pepper over the cheese. Top generously with the spoonbill caviar. Drizzle with extra virgin olive oil.

Chilled Cauliflower Soup with Sevruga Caviar
Chef Jonathan Benno, Per Se Restaurant, New York
Click Here to download a PDF file of Jonathan Benno's Caviar Recipe (26kb)

Ingredients

Soup
1 head Cauliflower, medium dice
1 each Sweet White Onion (Vidalia) medium dice
2 each Shallot, minced
2 each Garlic, minced
2.5 liters Chicken Stock or Veg stock
To Taste Champagne Vinegar
4 ounces Butter
To Taste Salt
To Taste White Pepper
To Taste Creme Fraiche

Garnish
3 T Egg Whites, cooked and chopped
3 T Egg Yolks, cooked and chopped
2 T Spanish Capers, chopped coarse
2 t Italian Parsley, chopped fine
2 T Pumpernickel Croutons, chopped fine
Sevruga Caviar

Preparation

In a medium saucepot, add butter and allow to become frothy.

Add garlic and sweat for 3 to 4 minutes. Add onion and shallots and continue to sweat for 8 to 10 minutes without achieving color.
Add the chopped cauliflower and sweat until cauliflower is almost cooked through.

Cover with chicken stock and simmer for 20 – 25 minutes.
Place the cauliflower and stock in a blender and purée until smooth. Add salt, pepper, champagne vinegar and creme fraiche pulse until incorporated and adjust seasonings as desired. Pass through a fine strainer.

Combine egg whites, yolks, capers and parsley. Season with salt and pepper and fold together gently.

Add parsley and croutons and season with champagne vinegar and extra virgin olive oil. Mix until the garnish comes together.

In a chilled bowl, place a ring mold in center and add ½ tablespoon of the garnish mixture. Pack tight. Quenelle caviar on top.

Caviar Stuffed Avocados

3 oz. Cream Cheese, softened
¼ Cup Mayo or Salad Dressing
½ Cup Minced Celery
2 teaspoons Lemon Juice
2 Ripe Avocados
4 Tablespoons caviar
Few drops of Tabasco Sauce
Crisp Salad Greens

Into cream cheese, blend mayonnaise, celery, lemon juice and Tabasco. Halve avocados lengthwise. Remove pits; peel. Brush with additional lemon juice. Set aside 1 Tablespoon caviar. Fold remainder into cheese mixture. Use to fill avocados. Arrange on greens. Garnish with reserved caviar. Makes four servings.

Caviar Mousse

2 Tablespoons Cold Water
1 Tablespoon Unflavored Gelatin
½ Cup Boiling Water
2 Tablespoons Lemon Juice
2 Tablespoons Mayonnaise
Hot Sauce
½ Cup Caviar (4 oz.)
2 Cups Sour Cream
Lettuce Leaves

Soften the gelatin in the cold water. Add ½ Cup boiling water and stir until gelatin is completely dissolved; allow to cool slightly. Mix in the lemon juice and mayonnaise. Add hot sauce and stir to a creamy blend. Pour into a shallow dish and chill until fully set. Cut into squares and serve on lettuce leaves, either as an appetizer or hors d' oeuvres. Makes 6-8 servings.

Caviar Sandwiches with Liverwurst and Onions

Pumpernickel Bread (Westphalian style) Thin slices of Mild Onion
Thin slices of Liverwurst or Braunschweiger Sour Cream
Black, whole-grain caviar (3 Tablespoons for every 6 sandwiches)

Place one slice of onion and 2 slices of liverwurst on each slice of pumpernickel. Spoon 3 teaspoons of sour cream into middle of each open sandwich. Mix caviar and minced onion and place small amount on sour cream.

Caviar Yogurt Dip

2/3 Cup Plain Yogurt
1 Tablespoon Minced Parsley
1 teaspoon Prepared Mustard
2 oz. Caviar
2 teaspoons Grated Onion and Juice

Combine all ingredients. Serve at once or cover and chill. Just before serving, stir. Good with unsalted crackers or crisp raw vegetables. Makes about 1 Cup.

Pasta with Caviar Sauce

½ lb Spaghetti
1 Cup Sour Cream
½ Cup Heavy Cream
3 Tablespoons Lemon Juice
¼ Cup Butter
3-4 Tablespoons Caviar
Parmesan Cheese

Cook spaghetti according to label directions; drain. Place on large heated platter. Meanwhile, in double boiler, combine sour cream, heavy cream, lemon juice and butter. Cook over gently simmering water, stirring often, until hot. Fold in caviar; pour over spaghetti. Sprinkle with cheese. Makes 4 servings.

Caviar Stuffed Mushrooms

¾ Cup Salad Oil
¼ Cup Vinegar
1 Garlic Clove, coarsely chopped
1 Dash Freshly Ground Black Pepper
1 lb. (approx.) Medium Mushrooms
8 oz. Cream Cheese, softened
¼ Cup Mayonnaise
3 Tablespoons Minced Onions
½ Cup Caviar

In shallow bowl, combine oil, vinegar, garlic and pepper. Wash and remove stems from mushrooms. Coat caps with dressing; set aside, hollow side up. Combine cheese with mayo and onion. Fill mushrooms with cheese; top each with rounded ¼ teaspoon caviar. Makes 30-36 stuffed mushrooms.

Caviar Stuffed Artichokes

12 oz. Artichoke Hearts in Oil, drained
1/3 Cup Sour Cream
2 teaspoons Minced Pimento
½ teaspoon lemon juice
4 Tablespoons Caviar
20-24 Melba Toast Rounds
Parsley Sprigs for Garnish

Pat artichoke hearts dry; set hollow side up. Combine sour cream, pimento, lemon juice and 2 Tablespoons of the caviar. Fill artichoke heats; chill. Top with remaining caviar. Place each on a toast round and garnish with parsley.

Click here for a PDF version of these Recipe Cards (39kb)

Salmon Caviar Pie

Use glass pie pan. Cover bottom with about ½ inch layer of egg salad (no spices, just hard boiled eggs and mayonnaise). Layer salmon caviar on top of egg salad (approx. same amount). Spread sour cream on top of layer of caviar, enough to cover roe. Garnish with more caviar and fresh parsley. Chives, chopped scallions or diced onions are optional, according to taste. Serve on toast tips or as a dip with crackers.

Caviar Pie

Use glass pie pan. Spread 4 oz. package of cream cheese on bottom. Puree onion, enough to cover cream cheese. Next, include a layer of finely chopped hard-boiled eggs. Cover eggs with layer of caviar (layer should be one to two roe eggs thin). Spread sour cream over caviar and garnish with fresh parsley and crushed egg yolk. Serve on toast tips or as a dip with plain crackers.

Baked Potatoes with Caviar

4 Potatoes
¾ Cup Sour Cream
2 Tbsp. Caviar

Prick skin of potatoes. If desired, rub with butter or margarine. Bake at 450 degrees F for one hour or until tender. Cut an X in each potato and squeeze gently. Top with a dollop of sour cream and a heaping teaspoon of caviar.

Gourmet Baked Potatoes: After baking, cut off thin horizontal slice from top. Fluff up potatoes with fork, then mash in one Tablespoon butter or margarine, a squeeze of lemon juice, and a sprinkling of chopped chives. Top with sour cream and caviar as above.

Tomato Aspic with Caviar

1 Cup Hot Water
2 ½ Cups Tomato Juice
1/3 Cup Chopped Onion
2 Tbsp. Sugar
1 teaspoon Salt
1 Bay Leaf
2 Envelopes of Unflavored Gelatin
½ Cup Cold Water
¼ Cup Lemon Juice
Sour Cream
3 Tablespoons Caviar

Place hot water, tomato juice, chopped onion, sugar, salt and bay leaf in saucepan; simmer 10 minutes. Sprinkle gelatin over cold water in a medium-sized bowl. Strain tomato mixture into it, discarding onion and bay leaf. Stir until dissolved. Stir in lemon juice (if desired, mixture may be poured into 6-cup mold rinsed with cold water). Chill 3 hours or until set. Serve topped with sour cream and caviar. Mixture may be spooned into sherbet or cocktail glasses before topping. Makes 6-8 servings.

Caviar Crepes

12 Warm Crepes
1 Pint Sour Cream
1 Cup Caviar
½ Cup Finely Chopped Scallions

Spread sour cream down middle of each crepe. Sprinkle with caviar and scallions. Roll seam-side down. Top with more sour cream, caviar and scallions.

Buckwheat Blinis

1 Cup Milk
4 Eggs, Separated
1 teaspoon Sugar
1 ½ Cups Sifted Buckwheat Flour
½ Tablespoon Yeast (half a packet)
½ teaspoon salt
3 Tablespoons Melted Butter

Put milk in saucepan and scald. Cool until lukewarm. Add yeast and stir until softened. Beat egg yolks until thickened. Add yeast mix to remaining ingredients (except egg whites). Mix thoroughly. Beat egg whites until stiff. Fold gently into batter. Lightly butter a griddle and preheat. Use 1 Tablespoon of batter for each pancake. Bake until golden brown, turning once. Makes approx. 36 blinis.

White Flour Blinis

Put milk in saucepan and scald. Cool until lukewarm. Add yeast and stir until softened. Add 1 ½ Cups flour and the sugar and mix thoroughly. Cover and allow to set in a pan of warm water until it has approximately doubled in bulk (1 ½ hours). Beat butter and salt in with egg yolks. Add the remaining flour and beat until very smooth. Cover and allow to rise until it has approximately doubled in bulk (30 minutes). Beat egg whites until stiff and fold into batter. Let mixture stand for 15 minutes. Preheat lightly buttered griddle. Use 1 Tablespoon batter for each pancake. Grill until golden brown, turning once. Makes approx. 40 blinis.

Blinis have always been a favorite companion to caviar. Try smearing blinis with warm melted butter and wrapping them around a Tablespoon of whole grain caviar. Or spread blinis with pressed caviar, then add sour cream or creme fraiche, and you have a dish that not only tastes wonderful, but looks attractive, too.
Click here for a PDF version of these Recipe Cards (39kb)