Caviar is salted and matured eggs usually from a female sturgeon, traditionally found in the Caspian Sea. It has become a real delicacy, with Beluga caviar topping the foodie rich list. Traditionally served with other fish and seafood to intensify the depth of flavor, however, here are some simple recipe to make that elevate sense of enjoying of the flavor.
Simple Persian Recipe
Ingredients:
200g fine Persian black caviar
salted cracker
1 small onion
1 teaspoon fresh lime juice
50 g fresh parsley
butter (optional)
Instructions:
Iranian caviar from the Caspian sea is the best available.
Peel and chop onion very finely.
Wash and chop parsley very finely.
Add caviar to onion and parsley and mix well.
If using unsalted crackers, a bit of salt can be added to the mix.
If desired, place a bit of butter on each cracker, and serve with the mix.
Caviar and Egg Salad
Ingredients:
12 large eggs
3/4 cup mayonnaise (good-quality)
2 tablespoons prepared mustard
Salt to taste
4 ounces caviar
Instructions:
Place the eggs in a saucepan just large enough to hold them all in one layer. Add water to cover by 1 1/2 inches. Add 1 tablespoon salt. Partially cover the pan and bring to a full rolling boil. Cover, reduce heat to low and leave on heat for 30 seconds. Remove from heat and let stand, covered, for 15 minutes. Pour off hot water and rinse eggs under cold running water for 5 minutes. Pour off the water and shake the pans to crack the eggs. Peel under cold running water.
In a large bowl, finely grate the hard-cooked eggs; stir in mayonnaise, mustard, and salt. Cover and refrigerate until ready to serve. NOTE: May be made up to 36 hours in advance.
Just before serving, gently fold caviar into egg salad, being careful not to break the fish eggs
Caviar and Potato
Ingredients:
4 medium-size baking potatoes, scrubbed and dried
Olive oil, extra-virgin
1/4 cup butter, melted
1/2 cup cream or milk
1/2 cup sour cream
4 ounces cream cheese, room temperature
3 tablespoons chives, minced
1 1/2 teaspoons salt
1 teaspoon white pepper
2 egg, hard-cooked then finely chopped
2 teaspoons caviar
Instructions:
place potato well-cooked pulp (I like to put the potato pulp through my potato ricer). Add butter, milk or cream, sour cream, and cream cheese; mash with fork or mixer until smooth. Stir in chives, salt, and pepper. Stuff the potato shells with the potato mixture. Place on a baking sheet. NOTE: The stuffed potato shells may be covered and refrigerated until ready to use.
Preheat oven to 350 degrees F. Bake stuffed potato shells for approximately 20 to 30 minutes or until heated through. If potatoes have been refrigerated, allow additional time to reheat. Remove from oven.
Before serving, top each potato with 1 teaspoon chopped hard-cooked egg and then 1/4 teaspoon caviar
Cucumber-Caviar Sauce
Cucumber-Caviar Sauce is a fantastic gourmet sauce that goes well with either smoked or baked fish. Actually a fantastic cream sauce to serve with any seafood.
Ingredients:
1 cup sour cream
Juice from one freshly-squeezed lemon
1 cup cucumber, peeled, seeded, and finely chopped
4 ounces black caviar*
Instructions:
In a medium bowl, combine sour cream, lemon juice, and chopped cucumber until well blended.
Store, covered, in refrigerator until ready to use.
To serve, gently stir in the caviar.
Caviar Spread
Ingredients:
8 ounces cream cheese, room temperature*
1/2 cup creme fraiche or sour cream
1 tablespoon lemon juice, freshly-squeezed
1 teaspoon onion, grated
1 1/2 tablespoons dill weed, fresh and finely-chopped
1/4 teaspoon coarse salt
Coarsely-ground black pepper to taste
2 ounces caviar, red or black
Toast Points (see recipe below)
Instructions:
In a bowl, mix together cream cheese and sour cream. Fold in lemon juice, onion, dill weed, salt, and pepper. Gently fold in caviar.
Cover and refrigerate until ready to serve.
NOTE: May be held in the refrigerator for up to 1 day.
Serve with Toast Points or crackers.