A few Caviar Recipes

There are many caviar recipes being used at events and social occasions around the world. The most often and enjoyable of all the caviar recipes is the applying of caviar to a piece of lightly toasted bread that is freshly baked.

The reason this is the preferred recipe is because the toast is still soft enough not to crush the roe when it is being placed on its surface and the true flavor of caviar is allow to step forward. This is the main reason crackers are not the choice of serving mediums for this wonderful delicacy.

This is the recipe used most often for those that have acquired a high quality caviar, usually from the Caspian Sea. For those that love caviar, this is the only way to enjoy the full flavor of the roe.

Because of the embargo on the trade of Caspian Sea caviar in the 2000’s, the need for an alternative source of this delicacy needed to be filled. This is also the reason so many recipes involving caviar have spawned up lately. The flavor is not the same as what was coming from the Caspian Sea so a change in the way the alternative roe was being served has changed.

One recipe that combines two loved flavors is lobster tail and caviar. By lightly frying bread in oil that also has a chicken stock cube dissolved in it then draining the excess oil off, you have a great base for your Hors d’oeurves. When cooled, a piece of thinly sliced lobster tail is added and topped with your choice of Caviar. The most common caviar for this recipe because of the nutty taste is Sevruga.

Another commonly used item for the serving of caviar is cream cheese. This is done since the cream cheese does not have an overpowering flavor and the taste of the caviar will be noticed. This combination can be served on toast or crackers. For a change of pace the use of prepared potato skins is a welcome addition. The sprinkling of salt and pepper to taste is common along with a few pieces of finely chopped shallots.

The combination of two completely different unfertilized eggs is also becoming popular. The boiling of quail eggs then pealing them is the first step. After they are shelled then they should be cut in half lengthwise. On the yoke of this egg should be placed the caviar. This is great for any type of caviar, but most often used with salmon roe.

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The way you prefer this delicacy is a personal one, but these ideas many be useful.  These are a few simple and enjoyable caviar recipes.

Related articles

• More on The Current Caviar Price (gourmetfoodblog.org)
• This is Our Caviar Blog (gourmetfoodblog.org)
• Market of Beluga Caviar (gourmetfoodblog.org)

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