Easter is coming! and the best way we recommend to celebrate is pairing it up with your favorite type of Caviar. We share with you three recipes if you’re looking for some Caviar inspiration.
Spring is just around the corner. It’s time to get some chocolate eggs, colors and have fun! and if you want to celebrate with a little extra, the perfect match is Caviar. But which one? At Caviar Lover we have a great selection of Caviar both domestic and imported. This selection includes Paddlefish Caviar, Kaluga Caviar and White Sturgeon Caviar. Getting confused? No worries, we’ll tell you everything about all of them.
When it comes to Caviar let’s be clear about the difference between Domestic Caviar and Imported Caviar. The Caviar produced in the Caspian and Black Sea is recognized for being the most popular and original in the industry, however due to overfishing, pollution and a ban on endangered fishes in this regions, Caviar produced in American farms began to cover a higher demand while making efforts to more self-sustaining production systems. So, Domestic Caviar is the one produced in America, and Imported Caviar is the one coming from Europe.
Now we’re clear, let’s get in the kitchen! We share three recipes for this Easter weekend using Paddlefish Caviar, Kaluga Caviar and White Sturgeon Caviar .
- The main Caviar
For a family dinner or easter celebration with friends, what to cook for the main dish? Julia Sullivan , chef at Henrietta Red in Nashville shares a recipe inspired by a traditional family dish her father used to make. For this one, we recommend using Paddlefish Caviar.
Ingredients
2/3 cup thinly sliced scallions (about 5 scallions)
1/3 cup extra-virgin olive oil
1/3 cup red wine vinegar
1/3 cup finely chopped fresh dill
1/3 cup thinly sliced fresh chives
1/3 cup minced shallot
1 1/2 tablespoons lemon zest
1/3 cup fresh lemon juice
1 teaspoon fresh garlic paste
1/3 cup chervil sprigs, divided
3/4 salt
1/2 teaspoon black pepper
4 cups sour cream
8 ounces Paddlefish Caviar
1 (4 1/4-ounce) package water crackers
Whisk together scallions, oil, vinegar, dill, chives, shallot, lemon zest, lemon juice, and garlic in a large bowl. Chop half of the chervil, and whisk into dressing. Season with salt and pepper, and whisk to combine. Divide sour cream evenly among 4 shallow bowls, making a well in the center of each. Pour dressing evenly into wells. Dollop about 2 ounces of Paddlefish Caviar on edge of sour cream in each bowl, and garnish evenly with remaining chervil sprigs. Serve with your favorite crackers and surprise!
- Caviar Sandwich
Easter is around the corner and you want to serve a nice meal but also fun and yummy for the kids. Let’s make some sandwiches! But not regular ones, Caviar sandwiches. Kaluga Caviar is the perfect pair for this meal. Here’s what you’ll need:
Ingredients
½ cup crème fraîche
3 scallions, thinly slivered on the bias, about 4 tablespoons
¼ teaspoon ground black pepper
½ teaspoon salt
3 eggs
8 slices white sandwich bread
2 to 3 tablespoons soft butter
2 ounces Kaluga Caviar
2 tablespoons chives, minced
Toast white bread until light golden brown. Remove from toaster, and butter each slice l.Repeat with the scallion crème fraîche so that both halves of each sandwich have an even schmear. Spread an even layer of chopped egg on 4 slices (of the total of 8 slices) of toast.Evenly dot the Kaluga Caviar on top of the chopped egg.Sprinkle chives on top of the Kaluga Caviar.Place the remaining 4 slices of crème-fraîche toast on top of the egg-caviar side. Press down very gently, and slice in half on the bias. Serve and that’s it!
- A Caviar snack
Thinking about something tasty but easy and quick? Dip is the answer. Get some sour cream and your favorite chips. A perfect choice if you’re running out of time but want to impress with White Sturgeon Caviar.
Ingredients
1 cup sour cream
1 ½ tablespoons thinly sliced scallions, white and green parts
1 tablespoon chopped fresh chives
¼ teaspoon ground white pepper
Salt
About 2 ounces White Sturgeon Caviar.
Potato chip
Celery sticks
In a small bowl, mix together sour cream, scallions, chives, pepper and salt to taste. Let sit at room temperature for at least 10 minutes so the flavors can meld (or chill for up to 24 hours before serving).Spoon Sturgeon Caviar on top and serve with potato chips and celery sticks.
For more recipes, you can visit specialized websites like Cooking by The New York Times and Food and Wine. Get the best quality caviar at Caviar Lover, visit our store and find all of our products. Enjoy our Promo for Easter 2021.
