Does anyone have a favorite Caviar recipe that they would like to share? 1st time trying Caviar?

1st time trying Caviar... I received a jar of "Season" brand Black Capelin Caviar(imported) from Iceland... I have never eaten Caviar and I figured that this would be a good time to try.... nothing to lose...serving suggestion: "to be enjoyed directly from the jar with a touch of lemon and an egg yolk".... that does not appeal to me... or mix the Caviar with cream cheese and spread on a bagel with Lox.... the cream cheese and lox is a favorite of mine...the bagel seems a bit heavy...now bear in mind this is my first time with "fish eggs" ;-o! And I realize this new acquired tasting may take some practice.... ;-p I really don't want to mess this up soooo fellow Askvillers ... pleeez be patient with me.... ;-Dsuggestions and favs please... thanks! HAPPY HOLIDAYS!

Asked by CALIDEE_MOO! 48 months ago Similar questions: favorite Caviar recipe share 1st time Food & Drink > Cooking.

Similar questions: favorite Caviar recipe share 1st time.

I'm a purist You don't need a recipe for caviar. You just eat it. At least, that applies to the really good (and really expensive) caviar.

The capelin caviar... well, let's just say it's a lot less expensive. (And more environmentally friendly; the really great caviar comes from a species of fish rapidly being fished to extinction. ) Nonetheless, the first thing to do with caviar is just to eat it.

If this were great caviar, that's all you'd want to do. Feel the way the eggs burst on your tongue, and appreciate the salty/fishy taste. They say you're not supposed to use metal spoons, as they change the flavor, so some people use plastic spoons (since the traditional horn spoons are expensive).

Me, I just grab a spoon. Wash it down with vodka, preferably from the freezer. That clears your taste buds for the next bite.

Now, you're probably going to find that capelin caviar is too salty to really enjoy that way. You can put it on water crackers, which will help cut the saltiness and add an interesting crunch. Chopped hard boiled (chicken) eggs are also good, along with sour cream and chives.

Toast points would also be good. You can also get really Russian and make blinis, which are small pancakes. They're made with yeast, which makes them a good deal more work than American pancakes.

And they're made with buckwheat flour, which is hard to come by. (Most Russians just make it with plain flour, no matter what this recipe says) But here's a recipe if you want to go that much trouble: 1 cup buckwheat flour 1 package active dried yeast (1/4 oz. ) 1 teaspoon salt 1 egg separated 1 teaspoon sugar 3/4 cup lukewarm milk 1 tablespoon butter for sautéing To serve: Crème frâiche or sour cream Small pots of caviar and/or salmon keta Herbs, such as snipped chives and dill sprigs About 4 pieces smoked salmon, finely sliced Mix the flour, yeast and salt in a bowl and make a well in the centre.

Beat the egg yolk with the sugar and 3/4 cup warm water and add to well. Mix well, then cover with a damp cloth and let rise at room temperature until doubled in size, about 2 hours. Beat in the milk to make a thick, creamy batter.

Cover again and leave for 1 hour until small bubbles appear on the surface. Beat the egg white to soft peak stage, then fold it into the batter. Heat a heavy-bottom skillet or crêpe pan and brush with butter.

Drop in about 1 teaspoon of batter to make a pancake about 1 inch indiameter. Cook until the surface bubbles, about 2-3 minutes, then flip the blini over with a spatula and cook the second side for 2 minutes. Put a plate in the oven to keep warm while you cook the remaining blini.

Don't put the blini on top of each other. Serve them warm. To serve, top with a spoonful of crème frâiche or sour cream, some snipped chives or dill sprigs, and a small pile of caviar or keta or a curl of smoked salmon..

Spread cream cheese on a cracker and put a bit of caviar on it It's really very good that way. Nothing more to say, really. I like water crackers, but any of your favorites will do.

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On blini, on potato slices, on potato pancakes, in smoked salmon rolls...some purists eat it straight from the tin. But here's something that'll make you like caviar over and over again! My first introduction to caviar was this hors d’oeuvre created by my mother for every holiday and cocktail party from my early childhood on.

Ingredients 6 hard boiled eggs 3 tablespoons mayonnaise 1-½ cups chopped Bermuda* or Vidalia onion 8 ounces softened cream cheese 2/3 cup sour cream 4.7 ounce jar each of black and red lumpfish caviar (Mom used the Romanoff brand specified in the original recipe, but given the many different roes available these days, you may wish to upgrade to paddlefish for black and salmon for red) ½ cup chopped parsley or scallion tops for garnish ½ cup capers Pumpernickel party bread, toast points or blini *If the Bermuda onion is strong, soak the minced onion in cold water for 15 minutes; strain and pat dry with paper towels. Directions Grease an 8- or 9-inch spring-form pan. Chop the hard boiled eggs.

Combine with the mayonnaise and spread over the bottom of the pan. Sprinkle the chopped onions uniformly to create a second layer. Blend the softened cream cheese with the sour cream and spread over the onion layer.

Cover and chill 3 hours or longer (can be made the day before and refrigerated at this point). Place the spring-form pan on a plate covered with a paper towel to catch any liquid drain-off. Just before serving, carefully rinse the lumpfish caviars in separate bowls of water, strain, and drain on paper towels.

Run a knife around the edge of the spring-form and remove the ring. Spread the caviar and other garnishes into an aesthetic design. Use wax paper for masking and toothpicks to move the caviar.

You’ll have to plot your design scheme in advance. Mom, who had a meticulous and steady hand, did concentric circles of black caviar, red caviar and parsley to create, in effect, a caviar bull’s eye. Those with lesser skill can try the asterisk approach, intersecting vertical lines across the pie.

For the faint of hand, drizzling red caviar on one half and black on the other is both attractive and honorable. Plant a trail of capers across the median—it doesn’t have to be straight. Place the “pie” on a serving tray with spreaders and bread or blini.

Sources: personal opinion .

If you were to visit a really fine restaurant, with an experienced maitre d’, and you explained that you’d never had a taste of caviar, he’d probably suggest the traditional service, and around my house, that’s pretty much the only way caviar gets served. I’ve never tried Capelin caviar, but it appears to be of fairly high quality, and I can’t find anything on the internet suggesting that it shouldn’t be served in the tradiational fashion. In restaurants, caviar service ranges from simple to elaborate and dazzlingly theatrical presentations.

Here’s one which is somewhat in between: Start by freezing a bottle of really good vodka it in a block of ice. I like to use a plastic pitcher in which I stand a bottle of "Grey Goose". This takes a few hours and the resultant "frozen" vodka (it won’t actually freeze, but it will get thicker) goes down very, very easily.

You’ll also want to put a bottle of good, dry Champagne on ice. It really matters that you serve caviar with dry Champagne - even if you prefer a sweeter sparkling wine, the sugar will not go well with the caviar. Really.

Boil some eggs - two per person is about right. You’re going to use half the yolks to make a simple egg salad - just yokes and mayonaise (no salt, as caviar is already salty), and the other half should be finely chopped. Save one of the egg whites, as you’re going to fill it with the egg salad, which will be topped, just before serving, with some caviar.

That means that each person will get two halves of egg white stuffed with egg salad and topped with caviar. The other egg white will also be chopped. Caviar service always get toast points - I like to use a three breads to make the toast points - white and a multigrain with seeds and nuts and a good black pumpernickel.

Toast them well, cut off the crusts, and slice them into nice triangles. You’ll also want some melba toast. Now, mince a nice onion, but not a vadalia - Caviar is all about the melding and merging of flavors and the sweet flavor or vadalia onions is less desirable than the strong bite of a good onion.

I like to use a bermuda onion here. Chop some chives. Soften some cream cheese and some "European" butter (yes, there really is a diference between "American" butter and "European" butter.

European butter is aged differently and is more "tangy" than butter from American dairies). You’ll also need some sour cream. Each person gets a plate with their two egg salad preperations and some lemon wedges.

The Caviar gets set either in the tin it came in or a small bowl in a large bowl of crushed ice. Each of the garnishes gets its own little bowl. Each person gets a Champagne flute (just the tall, narrow glass used to serve Champagne - that flat cocktail glass made popular in movies is NOT the correct glass for Champagne!) and a small shot glass for the vodka.

Each diner gets a small spoon for the caviar, but everyone shares the spoons used for the garnishes. Each person also gets a small fork - a salad fork is fine - for eating caviar that they've transferred to their plate. Put the caviar in the center of the table, within reach of each diner, with the bowls of garnishes within easy reach as well and the toast points should be served on a platter line with napkins.

What you end up with is 1 bowl of minced egg whites, 1 bowl of minced egg yolks, 1 bowl of minced onion, 1 bowl of chopped chives, 1 bowl of softened butter, 1 bowl of softened cream cheese, 1 bowl of sour cream (OK, for a large table, you can use multiple bowls for each garnish, so as to be easily reached by all diners. ) There should be one or more pepper mills on the table, but salt won't be needed. Each bowl has a small spoon, but each diner scoops caviar with their own spoon - so no eating off the caviar spoon!

To enjoy the caviar, each diner scoops a little garnish onto a toast point, and then adds caviar. One can then drizzle a little sour cream or spritz a lemon over their canape. Bon Appetitte!

Sources: http://www.gourmetfoodstore.com/caviar/caviar-details-5945.asp?mscssid=TNKGQ1MV1QXW9MFAJ8NULH8AA0386TT1 falon's Recommendations Caviar: The Strange story and Uncertain Future of the World's Most Coveted Delicacy Amazon List Price: $14.00 Used from: $1.93 Average Customer Rating: 4.5 out of 5 (based on 7 reviews) Caviar, Truffles, and Foie Gras: Recipes for Divine Indulgence Amazon List Price: $24.95 Used from: $6.41 Average Customer Rating: 5.0 out of 5 (based on 3 reviews) Caviar: The Definitive Guide Amazon List Price: $40.00 Used from: $6.42 Average Customer Rating: 3.0 out of 5 (based on 2 reviews) Champagne & Caviar & Other Delicacies (Essential Connoisseur) Amazon List Price: $11.95 Used from: $0.01 Average Customer Rating: 5.0 out of 5 (based on 2 reviews) Here are some good books about caviar, and other delicacies - Good Reading! .

Practically on anything is sooo good! Especially on chicken eggs, boiled, fried, omelet. Very good on bread with cream cheese or butter, on salads, on potatoes, pancakes, you name it.

I eat with everything, except meat.

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