Recipe: Three Fun Ways to Serve Caviar
by SoPo Seafood's Jacqueline Clark - April 20, 2021
Caviar is traditionally served simply—typically accompanied by some toast points, or unsalted crackers. Some people even like to eat it straight out of the tin the caviar came in with a mother of pearl spoon to get the true, unadulterated taste of the fish eggs. However, caviar can be paired with a number of unique ingredients to create some vibrant and delicious appetizers.
Recipe 1: Caviar on Blinis with Smoked Salmon, Crème Fraîche, and Dill
One of the most popular ways to serve caviar is with blini. Blini comes in a variety of shapes and sizes, but it is essentially a thin little pancake or crepe. Topped with either crème fraîche or herbed sour cream, and a twirl of luxurious smoked salmon, these bites are the perfect vessel for some caviar. Blinis can either be store-bought or quickly made en masse in an easy-to-execute recipe.
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Waiting Time: 1 hour
• Servings: 45 blinis
• 1 cup unbleached all-purpose flour
• ¼ cup buckwheat flour
• 1 tsp fast action yeast
• ¼ tsp of salt
• 2 eggs, separated
• 1 cup of milk, lukewarm
• Create the batter. In a bowl, combine flours, yeast, and salt. Add warm milk and egg yolks. Whisk until smooth. Cover with a cloth or plastic wrap. Let rest for about 1 hour in a warm and humid place.
• In another bowl, beat egg whites until stiff peaks form. Fold in meringue, using a whisk because batter is sticky.
• Pour your blini batter. In a slightly buttered non-stick skillet, pour a little batter at a time to form small pancakes, about 2-inches in diameter. Cook for about 1 minute or until small holes form at the surface of the batter. Turn blini over and cook for about 1 more minute. Repeat with remaining batter.
• Construct the perfect bite. Top each blini with either a dollop of crème fraîche or herbed sour cream. Roll up a small piece of smoked salmon, and carefully tuck a serving of your favorite caviar along the edge of the salmon before garnishing with a sprig of dill and some chopped chives.
Recipe 2: Caviar on Roasted Purple Potato Chips w/ Crème Fraîche and Dill
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 2
• 2 large purple potatoes, peeled
• ¼ cup butter, melted
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon paprika, preferably smoked (preference)
• 2 tablespoons of crème fraîche
• Chopped dill, for serving
1. Preheat. Preheat the oven to 425 F.
2. Prep the potatoes. Scrub the potatoes well and pat them dry with a paper or cloth towel. Carefully peel them.
3. Thin is best. Thinly slice the potatoes to about 1/16 of an inch. I wouldn’t recommend slicing them any larger than 1/8 inches.
4. Toss with butter and ingredients. In a small bowl, combine melted butter, salt, pepper, and paprika. Evenly brush the mixture over the potatoes.
5. Layer on baking sheet. When layering the potatoes, be sure they have space between them so the heat has plenty of room to get all around each chip.
6. Bake to perfection. Bake for 10 minutes, carefully remove from the oven, and using tongs, flip each one and bake for 7-8 minutes more. Be sure to keep an eye on the potatoes at the end, as they will cook faster towards the end.
7. Create the Perfect Bite. Dollop each potato with a serving of crème fraiche, some chopped dill, and a small serving of caviar.
Recipe 3: Caviar with Beet-Pickled Deviled Eggs
• Prep Time: 10 minutes
• Cook Time: 45 minutes active cooking; 3 hours of brining time
• Servings: 12 deviled egg halves
• 1.5 cups distilled white vinegar
• 1 cup water
• 2 TBSP sugar
• 1 ½ tsp kosher salt
• 1 medium-large beet, peeled, cut into ¼ thick slices (about 8 oz)
• 6 eggs
• 2 TBSP mayonnaise
• 2 teaspoon lemon juice, freshly squeezed
• 2 teaspoon Dijon mustard
• 1 teaspoon fresh dill, finely chopped plus sprigs to garnish
• 1 teaspoon fresh chives, finely chopped to garnish
1. Hard Boil the Eggs. Bring a pot of water to a boil that covers the eggs by about 1 inch. Gently drop in the eggs with a slotted spoon, being careful not to crack the eggs. Reduce heat and simmer for 10 minutes.
2. Cool and Peel the Eggs. Before the eggs are done, fill a bowl large enough to fit all of the eggs with ice and water. When eggs are done, place the eggs into the bowl of ice water for a few minutes until cooled. Peel.
3. Prepare the Beets. Bring vinegar, water, sugar, and salt to a boil in a medium pot stirring to dissolve the sugar and salt. Add beet and reduce heat. Simmer until the beet is fork tender, 25-30 minutes. Let cool completely.
4. Brine the Eggs. Strain the beet mixture into a resealable glass jar. Add the peeled eggs and cover with a lid.
5. Cool Completely. Place in the refrigerator for at least 3 hours before serving. The eggs will keep 4-5 days covered in the refrigerator.
6. When ready to assemble the deviled eggs, drain the eggs from the brine using a slotted spoon and gently blot the eggs on a paper towel to remove any excess moisture.
7. Slice eggs in half lengthwise and add the yolks to a food processor.
8. Prepare the Egg Yolks. Add the mayonnaise, Dijon mustard, lemon juice, salt, pepper, and dill, and pulse until smooth.
9. Using a piping bag (with a decorative tip if you’d like) dollop the mixture into the centers of eggs whites.
10. Garnish each with a fresh sprig of dill and chopped chives.
Buy Caviar Online
These caviar recipes/serving suggestions were created using SoPo Seafood caviar and roe. We offer a full range of caviars at SoPo, from fine Russian Osetra Sturgeon to Wild American Hackleback, and Bowfin Roe from Louisiana.