Caviar is one of those ingredients that instantly elevates a dish – it’s delicate, salty, and reminiscent of the fresh ocean droplets. For those wondering what is the best way to serve caviar, we’ve prepared 10 amazing caviar recipes to turn even classic dishes into gourmet indulgences.
Here are the ten ultimate ways to incorporate the most luxurious seafood delicacy in the world in your cuisine. You’ll learn about making smoked salmon crostini, crepes with sour cream, California sushi rolls, eggs benedict, prosciutto and fig rolls, steak tartare bruschetta, scallops with potato-chive puree, creamy seafood pasta, quail eggs bruschetta, and oven-baked potatoes, all infused with delicious caviar.
Easy and Mouth-Watering Caviar Recipes Do Exist
Russian caviar is most often served on toast with butter. And while that is a great way to consume it, it is not the only one. Truthfully, you could elevate any dining experience, especially that involving guests, with just a pinch of this delicacy. But, before you hop on to preparing these recipes, you should know why this ingredient is so special.
Why Is Caviar Such a Luxurious Food?
Salted and matured fish eggs that come from Caspian Sea female sturgeons are one of the rarest, healthiest, and lavish ingredients worldwide. Besides being delicious in taste, caviar is rare to find – which makes it all the more special. And at the same time, it is extremely healthy and nourishing, which you’ll notice by its nutritive ingredients sketched out in the table below.
|Nutritive Ingredients per 100g||Amount||% Daily Value|
|Vitamin B12||20.00 mcg||333%|
|Vitamin B2||0.620 mg||36%|
|Vitamin B5||3.500 mg||35%|
|Vitamin D||117.00 IU||29%|
|Vitamin A||0.320 mg||18%|
The thing about caviar is that although it’s an expensive ingredient, even small serving sizes will benefit your body tremendously. And, these small amounts will elevate any dish and social gathering you decide to throw. So, without further ado, let us present these ten perfect ideas for all those wondering how do you eat egg caviar?
#1 Caviar and Smoked Salmon Crostini
If you are looking for finger food options to uplift your appetizer game, these crostinis will work like a charm. Crostini is an Italian canapé made on toasted bread biscuit, with mouth-watering toppings. You’ll be making a light, zesty dish that is perfect to serve with Champagne or mimosas over a Sunday brunch. One batch serves eight people.
- Buttermilk Biscuit, 8 Slices,
- Thinly Sliced Smoked Salmon, 1 Pound,
- Black Caviar or Roe, ¼ Cup,
- Whole Grain Dijon Mustard, 1 Tablespoon,
- Cream Cheese, ¼ Cup,
- Mayonnaise, ¼ Cup,
- One Half of a Lemon,
- Fresh Dill for Garnish,
- Freshly Ground Black Pepper.
How to Make Caviar and Smoked Salmon Crostini
The first thing you’ll want to do is preheat the oven to 350 degrees F. Next up, you’ll take a baking sheet and place it over a tray, and put the buttermilk biscuits over it. When the over is heated, put the tray inside, and bake until lightly golden. While you’re waiting for the biscuits to lightly toast, take a small bowl and combine the mustard, cream cheese, and mayonnaise inside. Add pepper to taste, and mix until the condiment is smooth.
Once you take the biscuits out of the oven, place a dollop of the condiment over it. Add a slice of smoked salmon over the top and add a spoonful of caviar. Lastly, juice a bit of lemon over the canapé and garnish with fresh dill, and you are ready to serve your guests.
#2 Crepes With Sour Cream and Red Caviar
Those looking for flavorsome easy recipes with caviar are in the right place. For this one, you can make the dough days in advance and just bake the crepes when needed. And don’t worry – even if you haven’t made crepes before, if you know how to make blinis, you’ll be good to go. The recipe serves three people.
- All-purpose flour, 1 Cup,
- 2 Eggs,
- Milk, ½ Cup,
- Sparkling Water, ½ Cup,
- Salt, ¼ Teaspoon,
- Melted Butter, 2 Tablespoons,
- Red Caviar, 5 Ounces,
- Sour Cream, 1 Cup,
- Chopped Chives, ¼ Cup (Optional).
How to Make Crepes With Sour Cream and Red Caviar
The first thing you’ll want to do is make the crepes. Start by putting the flour and eggs in a mixing bowl. Stir well, and lightly add milk and water. When the mixture becomes smooth, add salt and butter. Let the mixture sit for at least half an hour before you start frying it.
Heat a skillet on medium heat, and add a droplet of preferred oil. Take about ¼ cup of the previously made mixture and cover the skillet with it lightly. Cook the crepe until it becomes solid. When it becomes slightly golden, turn it on the other side.
Once the crepes are done, take each one and fill it with a light layer of sour cream. Put caviar over the cream, and add chives to taste before rolling them.
#3 Avocado Caviar California Sushi Rolls
Making California rolls isn’t the easiest thing in the world, but this caviar and avocado sushi will be well worth the hassle. It is tasty and refreshing, and paired with Vodka will guarantee your guests have the best time possible. This recipe serves four people.
- Seaweed, 1 Sheet,
- Sushi rice, 4 Ounces,
- 1 Avocado,
- Crab Meat, ½ Ounce,
How to Make Avocado Caviar California Sushi Rolls
Place half of a sheet of seaweed on a damp cotton napkin. Cut the shiny side down the middle, and spread the rice event over the sheet with damp fingers. Put the caviar over the rice, and flip the sheet so you are looking at the back of the sheet.
Put an avocado cube with some crab meat in the center, and roll the edge of the seaweed sheet over it. Squeeze tightly, so the roll doesn’t come apart. Transfer it to a cutting board, and cut it into equal portions. Serve with soya sauce, wasabi, and ginger.
#4 Caviar Hollandaise Eggs Benedict
If you want to eat breakfast like true aristocracy, we recommend trying out caviar over poached eggs. This creamy dish will wake you up even from the harshest slumber. It is perfect to serve with orange juice, coffee, tea, or another favorite morning beverage. The recipe serves two.
- 6 Fresh Eggs,
- Country Bread, 2 Slices,
- Salted Butter, 1 Stick,
- Hot Smoked Sturgeon, 7 Ounces,
How to Make Caviar Hollandaise Eggs Benedict
Put a saucepan with water over medium heat on a stovetop. Before the water starts boiling, open a fresh egg into a teacup you’ll prime with a bit of oil. Poach four eggs for 3 minutes each.
To create the Hollandaise sauce, whisk two egg yolks in a bowl and prepare over boiling water. Once the mixture thickens, add refined, melted butter. Keep whisking while adding Tabasco, salt, and caviar to taste.
Toast the bread while you’re preparing the rest of the ingredients. Top them off with the smoked sturgeon, poached eggs, and Hollandaise sauce.
#5 Prosciutto and Fig Caviar Rolls
There is nothing easier to make than prosciutto and fig rolls, and nothing richer in taste either. It is a great addition to an open buffet and will beautifully complement sides, like hummus, pears with brie, and salsa. The recipe amounts to about 20 rolls.
- Prosciutto, 6 Ounces,
- Lemon Chevre, 4 Ounces,
- Fresh Basil, 2 Cups,
- Fig Jam, 2 Cups,
- Lemon Juice, 1 Tablespoon,
- Freshly Ground Black Pepper,
- A Spritz of Olive Oil.
How to Make Prosciutto and Fig Caviar Rolls
Cut the prosciutto slices in half, and lay them on a board. Place a dollop of chevre (you can use ordinary chevre or goat cheese if lemon is nonavailable) and spread it across the top of the slice. Add fig jam over the chevre, and put fresh basil over it. Season all that with a few drops of lemon juice, a spray of olive oil, and some pepper. Then, place a small amount of caviar evenly over the seasoned basil, and create your tasty rolls. Add a bit of caviar, figs, and basil over the top for decoration.
#6 Steak Tartare With Caviar Bruschetta
This bruschetta recipe is so good you wouldn’t be wrong to call it decadent. Although many avoid mixing steak and seafood, this combination is truly to die for. It is a great pairing with a light red wine or a deep Rosé. The recipe takes just about 15 minutes and serves four people.
- Butter, 1 Stick,
- Beef Fillet Steak, 11 Ounces,
- Lager Beer, 200ml,
- Sea Salt, 1 Teaspoon,
- Extra Virgin Olive Oil, 2 Teaspoons,
- Shiso leaves, 1 Ounce,
- Freshly Ground Black Pepper, to taste.
How to Make Steak Tartare With Caviar Bruschetta
Cut the baguet into slices, and place in an oven which was preheated at 350 degrees F. Put baking paper on the tray, and cover it with baguette slices. Sprinkle with a bit of oil so the bruschetta doesn’t dry out, and place back in the oven. Bake until lightly golden.
Start by finely cutting the meat into thin slices of about 0.2 inches. Place the slices in a bowl, pour the beer over, and let them marinate for three minutes. Take the slices out once more, and cut them into smaller cubes. Season with salt, pepper, and olive oil, and work the seasoning in until the oil is absorbed.
Spread the butter over warm bread, and put the tartare over it. Finally, add caviar over the tartare and put shiso leaves to taste. Feel free to garnish with parsley, capers, or paprika.
#7 Scallops With Caviar Over Chive-Potato Puree
Another great seafood appetizer is this course with puree and scallops. It is buttery and delicious and allows you to get creative with the serving style. When it comes to drinks, we recommend going with a white vine – maybe a Chardonnay or Riesling. And, if it’s a celebratory meal, a dry Champagne will bring out the ocean tones of scallops and caviar perfectly.
- Potatoes, 15 Ounces,
- Salt, a Teaspoon,
- Butter, 2 Ounces,
- Milk, 2 Ounces,
- Chopped Chives, ½ Ounce,
- Freshly Ground White Pepper, to Taste,
- Scallops, About 8 Ounces,
- Olive Oil, a Teaspoon,
- One Lemon,
- Caviar, 2 Ounces.
How to Make Scallops With Caviar Over Chive-Potato Puree
Start by peeling your potatoes and cutting them into halves. Place them in a skillet of cold water with salt, and put it to a boil. About 20 minutes after, when the potatoes are easily pierced with a fork, drain them thoroughly. Stir the boiled potatoes with milk and butter, adding in the salt, pepper, and chives.
Cut each scallop into two equal medallions, and season them. Put oil in a pan and heat until it’s shimmering. Saute the scallops in the oil for about two minutes or until they become golden brown. Once the scallops are done, add lemon juice into the leftover gravy in the pan. Stir it until any solids have dissolved, and strain the gravy into a dish.
Place the puree on a plate, and cover with scallops. Top the golden brown scallops with a pinch of caviar, and sprinkle with a few lemon drops.
#8 Creamy Seafood Pasta
If you want something simple but yet of a refined taste, this pasta dish is the one for you. It is creamy and hearty and takes only about 20 minutes to make enough for four servings. It is perfectly paired with a glass of cold, dry white wine.
- Mussels Cooked Without Shell, One Pound,
- Chicken Broth, 2 Cups,
- Tomato Sauce, 24 Ounces,
- Heavy Cream, ½ Cup,
- Chopped Garlic, 2 Cloves,
- One Onion,
- Italian seasoning, to taste,
- Salt and Pepper, to taste,
- Fettuccine Pasta, 8 Ounces,
How to Make This Creamy Seafood Pasta
Chop the peeled onion, and put it on a preheated skillet with oil. Fry until it loses color, and add the garlic. Pour in the tomato sauce, chicken broth, Italian seasoning, and salt and pepper. Add the pasta to the sauce, and let the sauce simmer for a bit over 12 minutes, or until the pasta is al dente.
Once the sauce is almost done, add in the heavy cream and mussels and cook for an additional few minutes, until the sauce thickens and the mussels are integrated in the dish. Serve warm, with black caviar poured over the tasty pasta.
#9 Quail Eggs With Caviar Bruschetta
If you want to go for something exotic, these gourmet bruschetta option is great. It’s an easy twist on classic chicken egg bruschetta, but quail eggs are the special ingredient that turns the dish into a real occasion. Of course, caviar will be the cherry on top of this incredible meal. Consider pairing this with a dark red semi-sweet wine.
- 12 Quail Eggs,
- 1 Baguette,
- 4 Onions,
- Extra Virgin Olive Oil,
- Black Caviar, 8 Ounces.
How to Make Quail Eggs With Caviar Bruschetta
Peel and finely slice onions while waiting for a skillet with olive oil to heat up on medium-high heat. When the oil starts to shimmer, start frying the onions. Season with salt while stirring continuously. About 20 to 30 minutes in, the onions should caramelize. Take them out of the oil, and put them aside.
Put the oven to preheat, and cut the baguette into 24 pieces. Cover a tray with baking paper, and put the slices over it. Place a spoonful of crispy onions over the bread, and cover with additional olive oil. Place in the oven to become completely golden.
Fill a saucepan with water and quail eggs, and put it over high heat. About 30 seconds after the water begins to boil, take the saucepan off the heat, and let them sit in the water for three more minutes. After that, take the eggs out, and once they are cooled off, remove the shells. Finally, take the bruschetta out of the oven, and slice the eggs over them lengthwise. Spread a teaspoon of caviar over each slice, and serve warm.
#10 Delicious Oven-Baked Potatoes With Red Caviar
Our final recipe is easy as can be. It’s a spin on delicious oven-baked potatoes that are easily uplifted with a dash of caviar. And the best part is that they are a warm meal, but one that you can make even if in a hurry. You can serve this as a side, with fish, or on its own.
- 8 Potatoes,
- Virgin Olive Oil, 2 Tablespoons,
- Sour Cream, 10 Ounces,
- Red Caviar,
How to Make Delicious Oven-Baked Potatoes With Red Caviar
Dice the potatoes in halves and partially dice each of the halves. Put the potatoes in a preheated oven, in a well-oiled tray, and bake at 340 degrees until golden brown. While you’re waiting for the potatoes, mix the sour cream with chives, a bit of dill, and salt and pepper to taste. Once the potatoes are done, fill the spaces with the sour cream, add a spoonful of red caviar per potato, and a bit of dill for garnish.
The Only Thing Left to Say Is Bon Appetit
As you can see, there are so many ways to eat caviar besides the classic butter-on-toast version. From smaller appetizers to full-blown meals, it turns out that there is almost no dish you won’t uplift with a dash of caviar.
Whether it’s meat, vegetables, seafood, or pasta – with the right drink pairing and good company, you’ll be living your best caviar dreams.
So, what else is there to say but Cheers and Bon Appetit!