Black Caviar Recipes for your next gathering
If you are seeking an elegant, affordable way to add caviar to your next gathering, these black caviar recipes are just what you are looking for! While there is no question that Golden Imperial Russian Ossetra is the richest, most succulent caviar available, it may be a little pricy for individuals looking for a way to incorporate this luxury food into their daily lifestyle.
Hackleback sturgeon caviar, also known as American Premium Black Caviar, is a more affordable choice that allows you to enjoy caviar anytime, without sacrificing taste or quality.
Recipes made from American Premium Black Caviar are an ideal way to add an elegant touch to your next gathering that your guests will love!
Hackleback caviar is a perfectly scrumptious combination of superb taste and comfortable price point, harvested from wild sturgeon that swim in the rivers and lakes of Illinois and Tennessee.
The gleaming black glossy globes of Hackleback caviar deliver a sweet, buttery flavor and a strong nutty finish that is often compared favorably to the finest Caspian Sea Ossetra caviar. With an eminently affordable price and delectable taste, Hackleback caviar is the perfect choice for devoted epicureans and newbie foodies looking to introduce caviar into their lifestyle.
If you are looking for black caviar recipes, this is a classic black caviar appetizer that is easy to prepare yet never fails to impress, try this elegant Smoked Salmon and Caviar Canape recipe from What’s Cooking America. These wonderfully sophisticated appetizers make a big impression but are incredibly simple to prepare, taking just 20 minutes to make.
5 thin slices firm, white sandwich bread
2 tablespoons unsalted butter, melted
8 ounces thinly-sliced smoked salmon
2 to 3 tablespoons crème fraiche
1 ounce American Premium Black caviar
- Preheat oven to 350 degrees F.
- Brush bread with melted butter and cut out twenty 1 1/2- to 2-inch circles with a round cookie cutter.
- Arrange buttered sides up on a large baking sheet.
- Bake for 7 to 10 minutes until golden brown. Remove from oven and let cool.
- Top each round with a salmon slice and a dollop of crème fraiche. Finish with a portion of black caviar on top. Makes 20 canapes.
Another great black caviar recipe that is an unforgettable addition to any affair is this elegant
Truffle Custard with Crab and Caviar appetizer.
This is one of our favorite caviar recipe ideas, combining the smooth taste of egg custard with luscious notes of truffle oil and black caviar topping. It is certain to cause a sensation at your next celebration.
Prep time: 30 minutes
Cook time: 10 minutes
1 egg yolk
1/2 teaspoon white Truffle Oil
2/3 cup heavy cream
1/3 cup milk
1 tablespoon soy sauce
1/2 pound crabmeat
1 tablespoon finely chopped chives
2 teaspoons freshly-squeezed lime juice
Salt and coarsely-ground black pepper, to taste
1/2 ounce Hackleback black caviar
- Preheat the oven to 325 degrees F. Adjust oven rack to center position, and arrange 12 shot glasses in a 9-by-9-inch baking pan. Bring a kettle of water to a low simmer over low heat.
- In a medium bowl, whisk together the eggs, egg yolk, and truffle oil; set aside.
- In a small saucepan over medium heat, combine the cream, milk, and soy sauce. Bring just to a boil, stirring constantly; remove from the heat and let cool 1 minute. Whisking constantly, slowly pour the hot cream mixture into the eggs. Immediately strain the mixture through a mesh strainer into a large liquid measuring cup.
- Pour the strained custard mixture into the shot glasses, filling them about 3/4 full. Carefully pour enough hot water from the kettle into the baking pan to reach halfway up the shot glasses. Cover the pan with aluminum foil and bake approximately 9 to 10 minutes or until a knife inserted near the center comes out clean – custards should be firm at the edges and just barely wobbly at the center. If needed, cook another 1 to 2 minutes.
- Remove from oven and immediately remove cups from the water bath. Let cool at room temperature until ready.
- While the custards cook and cool, prepare the crab mixture by gently mixing together the crab, chives, and lime juice in a small bowl. Season with salt and pepper.
- To serve, spoon a small amount of the prepared crab mixture over each custard, then top with a dollop of caviar.
Makes 12 shot glasses. Recipe adapted by What’s Cooking America from Brad Farmerie, executive chef at Monday Room wine bar in New York.
You can find black caviar recipes and all the gourmet food items needed to make these delicious caviar appetizers at our Facebook Page .