General
Discover kaluga caviar taste: buttery, clean, and delicately briny. Learn how to serve it, pair it, and choose a tin for effortless entertaining at home.
Buy caviar online with confidence: compare species, sizes, sourcing, cold-chain shipping, and serving ideas for an exceptional celebration at home for your table.
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INGREDIENTS:
Smoked Ōra King Salmon:
One 12- to 14-pound Ōra King salmon
1 kilogram kosher salt
1.6 kilograms sugar
250 milliliters vodka
200 grams finely chopped basil
200 grams finely chopped dill
200 grams finely chopped tarragon
Zest of 3 lemons
150 grams dry juniper berries
150 grams pink pepercorns
150 grams fennel seed
150 grams coriander seed
Fennel Purée:
100 grams butter
2 kilograma fennel bulbs, sliced
500 milliliters milk
500 milliliters cream
Salt
Dill Dijon Mustard:
100 grams finely chopped dill
200 grams Dijon mustard
Dill Oil:
1 kilogram dill, blanched
300 milliliters canola oil
Honey-Dijon Purée:
400 grams honey
200 grams Dijon mustard
100 grams canola oil
2 sheets gelatin, bloomed
Marinated Fennel:
Sliced fennel
Olive oil
Lemon zest
Bay leaf
Thyme sprigs
To Assemble and Serve:
Pumpernickel loaf, sliced ⅛-inch thick and cut into thin strips
100 grams coriander seeds
100 grams fennel seeds
100 grams caraway seeds
100 grams nigella seeds
100 grams yellow mustard seeds
100 grams poppy seeds
Pickled white pearl onions
Oestra caviar
Confit Potato: Kosher salt 8 small Yukon gold potatoes Cultured Cream: 60 grams cultured cream 3 grams smoked salt To Assemble and Serve: 50 grams nori powder 96 grams caviar METHOD For the Chamomile Honey: In a saucepan over medium-high heat, bring 50 grams water to 194°F. Remove from heat. Add chamomile and let steep 4 minutes. Strain liquid into a nonreactive container. Add honey and salt. Mix until honey is fully dissolved. Stir in toasted seeds, lemon peel, and bay leaf. Set aside.
INGREDIENTS: Smoked Sourdough Lace: Extra virgin olive oil Frozen sourdough, thinly sliced Flaky salt Lemon Zest Purée: 125 grams lemon simple syrup 810 grams candied lemon peel 225 grams lemon juice40 grams extra virgin olive oilKosher salt
