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Caviar Recipes

Smoked Salmon & Beluga Caviar

Makes Approx. 4 Servings
8 ounces of smoked salmon
1 cup heavy cream whipped
1 tsp fresh Beluga Caviar
salt and pepper to taste
For the sauce
4 tbsp. extra virgin olive oil
1 tsp. prepared mustard mild
juice of 1 lemon
salt and pepper to taste
Gently fold horseradish and Beluga Caviar into the whipped cream and add salt and pepper to taste. Place the smoked salmon flat onto work surface, spread approximately two teaspoons of the Beluga Caviar-Cream mixture over them and the gently roll. To make the sauce, blend Olive Oil, lemon juice, salt, and pepper and mix well until frothy. Serve the salmon rolls on a plate, dressed with the sauce and, sprinkle with freshly snipped chives for added flavour.

Pasta with Caviar & Cream

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.

Warm Oysters with Cucumber & Caviar Butter

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.

Beluga Caviar Spread Recipe

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
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.

Spaghetti with Beluga Caviar and Asparagus Recipe

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.

Osetra Caviar Dip

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.

Scallops with Caviar and Asparagus

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 recipesorder Caviar Online or by phone and get next day delivery to most major cities across Canada.

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