• Tsar Nicoulai Naturally Flavored & Colored Whitefish Roes
• cellophane noodles
Here's our spin on an old classic and an amusing way to open your Easter festivities:
Hard boil the smallest eggs you can find. Shell, halve, remove the yolks and reserve for another use. Fill the hollows with your choice of Naturally Flavored & Colored Whitefish Roes....we like to use all 4 flavors because they are so colorful.
Create a 'nest' of cooked and cooled cellophane noodles (look for these in the Asian section of your supermarket), artfully arrange the filled eggs in the nest and garnish the platter with small bundles of chive fronds. Serve creme fraiche on the side.
• 6 tablespoons unsalted butter
• 1/4 cup brandy
• 2 cups heavy cream
• salt, freshly ground pepper
• 4 teaspoons black caviar
• 4 teaspoons golden salmon caviar
• Nastrium blossoms for decoration
Slice each scallop into 2 equal discs. Heat 2 tablespoons butter in a pan and saute the scallops in the pan briefly until barely opaque. Add the brandy, ignite and flame for several seconds. Cover to smother the flames and remove the scallops from the pan.
Add the cream to the pan and boil until it reduces by half. Remove from the heat and whisk in the remaining butter in small dabs. Season the sauce to taste with salt and pepper and divide it among 4 warm plates. Arrange 4 scallop halves on top of the sauce on each plate.
Top each scallop with 1/2 teaspoon of caviar, alternating between black and golden caviar. Garnish each plate with a nastrium blossom and serve.
• 1/2 cup creme fraiche
• 1/4 cup fresh chives, finely minced
• 4 oz. Golden 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 stir until well mixed. Refrigerate 2-3 hours, taste and adjust seasoning to taste. Serve with raw vegetables or unsalted chips. Makes 2 cups.
• 2 eggs
• 1 cup flour
• 2 cups milk
• 1 teaspoon cornstarch
• 1 tablespoon oil
• Creme fraiche
• Salmon caviar
• Chopped chives
Mix the ingredients for the crepe batter. Heat a pan. When hot add a small click of butter, let melt until almost golden brown. When fully melted and spread add 2-3 tablespoons of batter (the first 2-3 crepes will be the testers. The amount of batter added depends on how thick you want the crepe as well as the size of the pan). When the crepes are done top them with salmon caviar, sprinkle with chives, roll and serve.
• 1 cup julienne yellow onion
• 2 cups thin sliced crimini mushrooms
• 1 large minced garlic clove
• 2 large bunches spinach
• cup Crème Fraiche
• 1 2oz jar Tsar Nicoulai Gold Pearl Trout
• Kosher Salt to taste
Heat a large skillet on medium high heat. Add oil until hot but not smoking then add onion and sauté until translucent. Continue with mushrooms and sauté until all liquid has been cooked off and the mushrooms have a nice caramelized color. Lower heat to medium low and add spinach and then sprinkle in garlic . Keep turning the spinach so that it just wilts. Next, stir in the crème fraiche. Add Tsar Nicoulai Gold Pearl Trout for the finishing touch. Use salt if needed.
• 1/2 cup vegetable oil
• 1/2 cup sour cream
• 2 tablespoons chopped chives or scallions (green part only)
• 1/2 teaspoon crushed allspice
• 2 teaspoons lemon juice
• 2 tablespoons vodka
• 2 teaspoons catsup
Whisk the caviar in a medium bowl until it becomes frothy and the eggs begin to break up. Add the oil slowly, in a thin stream, whisking continually until thoroughly incorporated. Fold in the sour cream. Whisk in the chives, allspice, lemon juice, vodka and ketchup. Serve at room temperature.
• 4 tablespoons of black and white sesame seeds
• Salt and black pepper to taste
• 2 tablespoons of peanut oil
• 1 tablespoon of Tsar Nicoulai Naturally Colored and Flavored Whitefish Roe
Wasabi Whitefish Vinaigrette:
• 1/2 tablespoon Dijon mustard
• 1/2 tablespoon rice wine vinegar
• 1/4 cup canola oil
• 2 tablespoons of Tsar Nicoulai Wasabi Whitefish
• Mix mustard, vinegar and oil together. Fold in the whitefish roe.
• Yield: 2 servings
Mix the sesame seeds with salt and black pepper. Coat the Tuna with the mixture. Allow the pan to get hot at medium high heat. Pour in the oil and heat right before smoking. Sear the filets for 1 minute each side or whatever doneness is preferred. Place the tuna on a plate and pour on the vinaigrette. Garnish with additional Tsar Nicoulai Wasabi Whitefish
Here are some tips on serving caviar properly
First, consume it within a week after you purchase it. Caviar distributors can store the fresh product at the ideal temperature- about 26F (-3C) degrees- but home refrigerators are too warm and freezers are too cold.
If the caviar is in a vacuum-packed glass jar, you can extend its life for a couple of weeks by wrapping the jar in a plastic bag and putting it in a bowl of ice. Change the ice frequently. Connoisseurs prefer to use mother-of-pearl, bone or enamel spoons because caviar tastes metallic when eaten off stainless or silver spoons. If you are making hors d'oeuvres in the privacy of your kitchen and you've misplaced your caviar spoon, you may even consider using a plastic spoon. If your guests will be serving themselves, best make sure you call 1-800-95-CAVIAR to order one of our hand-crafted spoons.
Offer crustless plain toast or blinis. Rich, tender eggs will burst when pressed to the roof of your mouth. A hard cracker or greasy potato chip would be inappropriate for this delicacy.
Creme fraiche is a cultured whole cream. Its taste compliments the buttery sumptuous taste of caviar and the wholesomeness of fresh toast points. The richness of creme fraiche also marries the subtle saltiness of the caviar with the crisp fruitiness of champagne.
Chopped eggs and chopped onions should be avoided as they tend to compete with the taste of the caviar and are usually only used to hide the taste of low quality caviars.
Or why not enjoy your shot of vodka with a plain dollop of caviar on the back of your hand, in the style of chefs and caviar makers?