My family member was gifted some caviar and asked me to come up with some recipes for what to do with it and here are a few that I tried and fell in love with!!! Let’s cook it up with caviar cause the world is ending, might as well enjoy the good stuff!
Of course I started with the classics which I know and love like:
- Classic Caviar Blini Bites: Serve warm, small blinis topped with a dollop of crème fraîche or sour cream and a generous spoonful of caviar.
- Caviar Deviled Eggs: Prepare deviled eggs as usual (often using mayo, mustard, and lemon juice) and top each half with a small dollop of caviar and a sprig of fresh dill.
- Scrambled Eggs with Caviar: Soft, warm scrambled eggs are a classic. Serve them on a brioche toast and top with caviar just before eating to create a luxurious breakfast or brunch dish.
We wanted to mix things up so I went looking for some alternative recipes to try!! The first one I found and tried was a surprise hit! I was a little skeptical when I first came across this recipe (shout out to Fishwife) I was unsure if it would be a great combo and boy was I wrong to doubt it cause it was a HIT!
Vanilla Bean Ice Cream with Olive Oil and Caviar Ingredients
- A pint of vanilla bean ice cream
- 1 jar of Caviar
- A drizzle of extra virgin olive oil
- flaky sea salt
Instructions
Scoop your desired amount of vanilla bean ice cream into a bowl and top with a drizzle of high quality extra virgin olive oil, a few dollops of caviar, and flaky salt. Enjoy immediately.
I went to a New Years Party with some friends in the Vineyard and a woman brought a caviar pie/dip that was to die for so I had to deconstruct it and reverse engineer it!! It had a chopped egg base as the foundational layer and then it was topped with ingredients like red onion, cream cheese, sour cream, and finally, a layer of caviar. (The original may have had creme fraise and herbs but this was the closest I found to what I enjoyed).
Caviar Pie Ingredients
- 6 large hard-boiled eggs, peeled and finely chopped
- 2-3 tablespoons mayonnaise or softened butter
- ½ teaspoon kosher salt
- 8 ounces cream cheese, softened
- ¼-½ cup sour cream or crème fraîche
- ⅓ cup finely chopped fresh chives or scallions
- 1 medium shallot or red onion, very finely minced, rinsed, and patted dry
- 2-4 ounces black or red caviar (e.g., paddlefish, salmon roe, or lumpfish)
- Crackers, blinis, or toast points for serving
Instructions
- Prepare the Egg Layer: In a medium bowl, combine the finely chopped hard-boiled eggs with mayonnaise (or softened butter) and salt. Mash and mix until well combined.
- Mold the Base: Lightly grease the inside of a 6-inch ring mold with a little oil or cooking spray and place it on your serving plate. Firmly press the egg mixture into the bottom of the mold to form an even layer.
- Add the Onion Layer: Spread the finely minced, rinsed, and dried shallots or red onion evenly over the egg layer, pressing gently.
- Prepare the Cream Cheese Layer: In another bowl, mix the softened cream cheese, sour cream (or crème fraîche), and chives until smooth and well combined. Gently spread this mixture over the onion layer.
- Chill: Cover the molded dip with plastic wrap and refrigerate for at least 2 hours, or until firm. This allows the layers and flavors to set.
- Add Caviar and Serve: Just before serving, carefully unmold the dip. Gently spread an even layer of caviar over the top using a non-metal spoon (plastic, glass, or pearl). Serve immediately with your choice of accompaniments.
