Ways to enjoy Caviar for Holidays

Christmas Season is here! This time of the year is perfect for family reunions or a gathering with friends, but as a host or hostess how to deliver a tasty and elegant dinner table? Well, we recommend you to use Caviar! but if you’re still not sure of how to do it, Caviar Lover is going to share our top recipe ideas with Caviar so this Christmas Season is unforgettable for your guests. 

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So far you must be tired of cooking the same every single year, try something new including Caviar as the main ingredients in your dish and everyone will go wow. Plus, Caviar is sold almost year-round, but being a bit of an extravagance, it has come to signify holiday time. The combination of buttery, sea-spray flavors and creamy, pop-in-your mouth texture are some of the reasons  why Caviar is so sought-after. But now the question is: which type of Caviar should I use? 


There are up to 27 different species of fish you can get your hands on different types of Caviar. From the classic Ossetra, Beluga or Kaluga originally from the Caspian Sea , to the ones harvested in the U.S. like Paddlefish, Tobiko or even Salmon Roe. Whichever you choose, serving Caviar in the Christmas Season will always add an extra touch of elegance that can take the festivities over the edge. Just be sure to get the highest quality caviar that your budget will bear.


Now it’s time to get in the kitchen! Caviar Lover has selected for you three ways to enjoy Caviar this Christmas Season. Read them all very well and choose your favorite to try at your Christmas dinner or brunch. These are all easy and quick recipes suitable for beginners and advanced eaters, so no excuse not to try something new! 


Carrot and Ginger Soup with Caviar 

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2 lbs carrots cubed

2 cups vegetable broth

1/2 lemon juiced

1/2 cup heavy whipping cream

2 tbsp fresh grated ginger

1/2 onion diced

2 garlic cloves diced

salt and white pepper

Crème fraîche and Caviar for garnish


First, saute onions and garlic until soft but not browned. Add carrots and ginger and saute for an additional minute. Then add 1/2 juiced lemon and 1 cup of chicken broth. Let simmer for 30 minutes until carrots are soft and can be easily broken apart with a fork. Add the entire mixture into a blender and add 1/2 cup of heavy whipping cream. Puree and slowly add additional vegetable broth until you’ve reached a desired consistency. Add light salt and white pepper to taste. Garnish with a dollop of creme fraiche or sour cream and Caviar. 


Scallop Ceviche with Caviar 

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16 bay scallops

2 tablespoons freshly squeezed lime juice

1 tablespoon freshly squeezed lemon juice

2 tablespoons top-quality olive oil

½ teaspoon minced seeded serrano chile

½ ripe but firm Hass avocado

1 to 2 ounces Domestic Black Caviar

2 tablespoons chopped chives

Freshly ground black pepper

Sea salt


Rinse the scallops and remove their tendons. Place them in a small glass bowl. Combine the lime and lemon juice with the olive oil, 1 teaspoon salt and the chile and pour over the scallops. Mix with a rubber spatula. Cover. Marinate 1 hour in the refrigerator, stirring occasionally. Just before serving, seed and skin the avocado. Cut the flesh lengthwise to make 12 almost paper-thin slices. Arrange the slices to cover the center of each of 4 small serving plates, overlapping them very slightly. Season with salt and pepper to taste. Drain the scallops and cut each one crosswise into 3 slices. Arrange 12 slices attractively over the avocado on each plate. Dot each slice with caviar. Sprinkle the chives around the perimeter of each plate and serve at once.


Blinis with Smoked Salmon and Caviar 

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2 x 135 g packets cocktail blinis 

75g sliced smoked salmon 

55 g your favorite Caviar 

110 g crème fraîche

1 x 20 g packet of fresh dill, torn into 32 sprigs


Arrange the blinis on 2 baking trays and pop them in the oven on a high shelf for 4 minutes – this somehow seems to liven them up. Then let them cool while you cut the salmon into 16 even-sized pieces. Now put about 1⁄2 teaspoon of the crème fraîche onto 16 of the cooled blinis, then take the pieces of salmon and fold them loosely, to create some height, and place one on each of the crème fraîche-topped blinis. Then, place 1⁄2 teaspoon of the crème fraîche on each of the rest of the blinis, followed by 1 teaspoon of the Caviar. Finally, garnish each one with a tiny sprig of dill and that’s it! 

Which one of these would you try? But what about the drinks and serving? Great quality Caviar can be so good that it needs no embellishment and is best served simply: It’s lovely on white toast with a glass of crisp, tart sparkling wine. If you want to follow the Russian tradition, vodka must be your choice. On the other hand, when serving, use a glass, bone, or mother-of-pearl spoon.Even a plastic spoon is preferable to metal, which reacts with the Caviar to impart metallic flavors. 

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Food and drinks done! Now you’re almost ready for this Christmas Season, remember to buy Caviar and all the ingredients you need in a reputable store. Caviar Lover offers you a huge variety of fine foods and Caviar to choose from, visit us and get all you need! Still looking for more cooking inspiration? Check Food&Wine, NYTCooking, Yummlly and many more sites. 

We’re sure this blog will help you make your Christmas dinner a success! Come back and get all you need in caviarlover.com

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