Some of the best caviar recipes, not surprisingly, happen to be the enduring classics that have been enjoyed throughout the years. For instance, the presence of an elegant caviar-topped blini is an expected treat at most sophisticated affairs. Unfortunately, the fragile texture and distinctive flavor of caviar add a level of complexity that narrows the criteria for what makes a great caviar recipe. Nevertheless, high-end restaurant chefs and caviar enthusiasts have come up with a few innovative ways to savor this decadent fare.
Best Caviar Recipes
Some consider the following three to be among the best caviar pairings. After trying these let us know whether or not you also rank them among the best caviar recipes.
Caviar with Steak Tartar
Whether it is made with Wagyu beef tenderloin. sirloin or filet mignon, Caviar with Steak Tartar calls for high-quality ingredients and seems to get most caviar and meat lovers salivating. Chef Eric Ripert from Le Bernardin; one of New York’s most popular restaurants provides his take on this classic recipe which he describes as Caviar-Wagyu.
- 4 Ounces of Wagyu beef, minced or diced
- ½ Tsp chives, thinly sliced
- ¼ Tsp finely diced ginger, reserved in white vinegar
- ½ Tsp Dijon mustard
- ½ Tsp red wine vinegar
- 2 Ounces of langoustine, diced
- ½ of a de-seeded lemon
- Extra virgin olive oil
- 80 grams of Ossetra caviar
- Canola oil
In a small bowl season meat with a pinch of salt, ginger, chives, Dijon mustard, a splash of canola oil and red wine vinegar. If necessary, adjust season to taste. In another bowl, season diced langoustine with salt, a squeeze of lemon juice and olive oil. Form beef mixture and langoustine into two patties on a plate. Place half the langoustine on top of the beef patty. Top the langoustine with a portion of the Ossetra caviar.
Serve with stacked pommes gaufrettes, a dollop of crème Fraiche on the side of the plate and Tabasco sauce to taste.
Cucumber Caviar Canapes
In recent years, the trend for pairing caviar with the crisp fresh taste of cucumber has been gaining momentum. It also adds to a growing collection of black caviar recipes using Hackleback Sturgeon Caviar or the very affordable Black Bowfin Roe Caviar. When it comes to showcasing these stunning black eggs on a neutral base this simple Cucumber Caviar Canapes recipe rate high for complementary flavor contrast. This black appetizer caviar recipe is just enough for two.
1/4 English cucumber
3 Tablespoons crème Fraiche or sour cream
1 to 2 ounces your choice of Hackleback Sturgeon Caviar, Black Bowfin Roe or Herruga Roe caviar
Slice cucumber diagonally or in rounds cut a cucumber into eight 1/8 of an inch rounds. Add to each a small dollop of sour cream or crème Fraiche and spoon bite-size portions of the caviar on top.
Timbale of Ossetra Caviar with Crabmeat and Avocado
This recipe is as stunning as it is sumptuous. A creamy blend of crabmeat and avocado provides the base for this elegant caviar recipe that was first introduced by Chef Hubert Keller.
1⁄4 Cup Lump crabmeat
1⁄4 Tsp. Shallots, minced
1⁄2 Tsp. Fresh lemon juice
1 Ripe Hass avocado halved and pitted
1 1⁄2 oz. Amur Ossetra Caviar
Freshly ground white pepper
In a bowl, combine crabmeat, shallot, ¼ tsp. of the lemon juice, salt, and pepper to taste then set aside.
Scoop out the pulp from avocado halves into another bowl and coarsely mash with a fork. Dress with lemon juice and season with salt and pepper.
On a chilled plate, spoon 1 tablespoon of the avocado mixture into a 1½ inch round cookie cutter. Add one teaspoon of the crabmeat then top with another tablespoon of the avocado. Smooth the surface with the back of a small spoon. Using an appropriate utensil, evenly spread one tablespoon of the caviar over the avocado and crab mound. To unmold the timbale, slowly remove the cookie cutter. Garnish each timbale with a sliver of lime and an edible flower petal. These ingredients make at least twelve timbales.
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