Caviar is a great appetizer. You can eat it alone or you can add it somewhere to make the dish more exquisite. Dishes with this product can include blini, creme fraiche,sour cream, avocado, cucumbers, potatoes, toasts, eggs, pasta, etc. However, remember the main rules!
Caviar is a salty product. So mix it with some plain or sour food.
Do not cook fish eggs just add them or you will lose their taste.
Do not spread caviar( especially the one with big eggs), just put it carefully on your dish or you will spoil the firmness of eggs.
If you put this product on a hot dish, serve and eat it at once
The better the fish roe - the fewer the garnishments!
If you do not have much time, the easiest types of caviar dishes can be like this:
take blini, which are the kind of small pancakes, put some creme fraiche and some caviar on top.
pastry bread lightly spread with not salty butter and a bit of fish eggs on top
toast, quality butter mixed with some drops of vodka, caviar
slices of cucumber + sour cream+ chopped chives+ dill+ fish roe.
plane cracker(without salt), creme fraiche, caviar
hard boiled egg+ caviar , like Quail eggs with caviar
Such recipes are the best for those who just try to find the taste of fish roe for his or her taste buds. If you want more you can try dishes with potato: baked or grated.
Roasted potato with caviar
4 pounds unpeeled small potatoes, halved lengthwise
3 tablespoons olive oil
1 1/2 tablespoons minced fresh rosemary
1 1/2 cups chilled crème fraîche or sour cream
1 ounce Karat Osetra Black Caviar (about 1/4 cup)
1 ounce Marky’s Keta Salmon Roe Caviar
How to cook First heat the oven to 400°F. Take a big bowl and mix potatoes, 2 tablespoons of oil, and rosemary in it. Then prinkle with salt and pepper and toss to coat. Secondly brush large rimmed baking sheet with 1 tablespoon of oil. After that cut the sides of potatoes (as shown on the picture) and put in single layer on prepared sheet. Shake pan slightly to prevent sticking. Roast until potatoes are brown, crisp, and cooked through, about 35 minutes. Next cool 10 minutes on sheet. Finally place bowls of crème fraîche and caviar on large platter and arrange potatoes.
Perfect smoked salmon appetizer
8 (3-inch-long) russet potatoes (about 2 1/4 pounds), scrubbed and thoroughly dried
2 tablespoons unsalted butter (1/4 stick), melted
Freshly ground black pepper
4 to 6 ounces thinly sliced smoked salmon
3 tablespoons crème fraîche or sour cream
4 teaspoons black caviar
How to cook At the begining heat the oven to 400°F and arrange a rack in the middle. Take each potato and pierce it several times with a fork or sharp knife. After that place the potatoes directly on the oven rack and bake until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes. Then transfer them to a wire rack until cool enough to handle, about 10 minutes. Next set the oven to the broil setting. After that each potato should be cut in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch intact; reserve the flesh for another use. Brush the insides of the potatoes with the melted butter and season with salt and pepper. Flip the potatoes over, brush the skin sides with butter, and season with salt and pepper. Then put the potato halves skin-side up on a baking sheet and broil until the butter foams and the skins start to crisp, about 2 to 3 minutes (keep a close watch so they don’t burn). Flip the potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more. Finally divide the salmon evenly among the skins and top each with about 1/2 teaspoon of the crème fraîche and 1/4 teaspoon of the caviar. Serve immediately.
If you keep fit or just do not want potato, try delicate dishes with fish or sea fruit
For the most exquisite palates there are exquisite dishes which emphasize caviar taste by adding oysters and champagne like Poached oysters with caviar and champagne sauce
And why not to add caviar taste to your main course like pasta or soup. Just make your favorite kind of pasta, sprinkle it with lemon juice and put fish eggs on top. Serve it right away and enjoy the flavor. Chilled puree soup is also a good choice especially with Lumpfish caviar or Capelin caviar.
Do not forget about sushi! This Japanese dish has become really popular nowadays. The best option for this can be Salmon Roe, Masago or Tobico.
The best way to find what you like is to experiment!
And not only with food but also with drinks. Every person has his or her own taste preferences. So do not be afraid to try fish roe with various kinds of alcohol. Nevertheless this drink should have pure or sour taste which emphasize the flavor of fish roe. And should not be sweet what can spoil the overtaste.
The most authentic alcohol paired with fish eggs is vodka. It must be a high quality one and of course good chilled. You can even put it in the freezer. Vodka does not get frozen but it becomes really great for chilled fish roe.
Champagne is also a wonderful choice. The bubbles of this drink are an awesome compliment to caviar dishes. Wine…Semi-dry, dry and brut. For example sterlet caviar pairs good with Pinot Noir and hackle-back caviar goes with Chardonney or Brut.
Beer is also possible pairing. Just make sure it does not have too strong taste. It could be some light kinds of beer and cooled first.
By all means there is a great variety of caviar in gourmet stores. Choose, taste and enjoy yourself!