Recipe by Martha Holmes and Max Holmes on Epicurious.com. Recipe yield is printed as 6, but we were able to get 5.

INGREDIENTS

1 cup sugar, divided
1/4 cup water
2 cups whole milk
4 large eggs
1 teaspoon vanilla extract
Pinch of salt
2-3oz Tsar Nicoulai Caviar of your choice

METHOD

1. Preheat oven to 350°F. Stir 1/2 cup sugar and 1/4 cup water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Divide caramel among six 3/4-cup custard cups. Working quickly, tilt cups, coating bottoms and part of sides.

2. Stir milk and 1/2 cup sugar in medium saucepan over low heat just until sugar dissolves. Whisk eggs in medium bowl until blended (you may want to turn off heat and/or remove from heat). Slowly whisk into milk mixture. Whisk in vanilla and salt. Strain custard into prepared cups.

3. Arrange cups in a 13x9x2-inch baking pan. Pour enough hot water into baking pan to come halfway up sides of cups. Bake flans until just set in center, about 50 minutes. Remove cups from water and let stand 30 minutes. Chill until cold, at least 4 hours and up to 1 day. Cut around sides of each cup to loosen flan; turn out onto plate.

4. Top each flan with 1/3-1/2 ounce Tsar Nicoulai Caviar

Recipe adapted from Half Baked Harvest

INGREDIENTS
2 packages Tsar Nicoulai Smoked Salmon, cut into bite size pieces
2 tablespoons mayo
1-2 tablespoons chopped chipotle in adobo
2 tablespoons soy sauce
kosher salt and pepper
12-24 nori seaweed wraps
2 cups cooked rice
Tsar Nicoulai Gold Pearl Trout roe, for serving
green onion, avocado, and sesame seeds, for serving

CHIPOTLE MAYO (optional)
1/3 cup mayo
1/3 cup cream cheese
1-2 tablespoons chopped chipotle in adobo
2 teaspoons soy sauce
1 teaspoon honey

METHOD
1. Preheat the oven to 400° F. Lightly oil a cupcake tin.

2. In a bowl, toss the salmon with the mayo, chipotle in adobo, and soy sauce. Season with pepper.

3. Arrange the nori sheets on a cutting board. Add 3 tablespoons of rice to each, then gently fold and fit into the prepared cupcake molds. If the rice is sticking to your fingers, just wet your hands. Spoon salmon evenly over the rice.

4. Bake for about 10 minutes. Carefully remove cups from the tin. Top with avocado, trout roe, green onions and sesame seeds.

5. If using the mayo: melt the cream cheese in the microwave for 20-25 seconds. Whisk in all remaining ingredients. Add to the cups.

Original recipe from I Heart Umami

INGREDIENTS
Sushi Rice:
8.64 oz short grain white rice, often labeled as “sushi rice”
2 tbsp coconut aminos
1 tbsp rice vinegar
2 tsp toasted sesame oil
Avocado oil for frying
Topping:
2 whole mini Persian cucumbers, thinly sliced into strips with a vegetable peeler
1-2 whole avocado, thinly sliced
2 oz. smoked salmon (or more if preferred)
Chopped cilantro (other suggestions: chives, sesame seeds, furikake)
For the Bang Bang Sauce:
½ cup mayonnaise
3 tbsp rice vinegar
1/2 - 1 tsp siracha sauce
1 garlic clove, minced
1 tbsp coconut aminos

METHOD
1. Cook the rice following the package instructions. While the rice is still warm gently mix the rice with coconut aminos, rice vinegar, and sesame oil.
2. Line a generous sized single layer of food cling wrap inside of a 8” by 8” (20 cm) square shaped baking dish or a container with flat bottom. This will be the mold to shape the sushi block. Add the rice to the container. Compress it down and flatten it tightly using a rice paddle or the back of a spoon to help the rice grains stick together. Press it down tight and shape it as flat and even as possible. Allow to cool to room temperature and stick in the refrigerator overnight.
3. When you are ready to serve: Wet the chopping board with some water so that the rice won’t stick to the board. Carefully lift the rice block out of the container and remove the cling wrap. Slice the rice block into rectangular shaped and equal sized pieces. You can dip the knife in a bowl of water to help slicing.
4. Preheat a frying pan over medium heat. Add 3-4 tbsp avocado oil and let it heat up. Add the rice sushi pieces. leaving space between each piece. Pan fry for 4 minutes or until golden brown then flip to cook another 3-4 minutes. Let cool on a paper towel lined plate or on a cooling rack over a foil lined tray.
5. Make the bang bang sauce by whisking together all the ingredients.
6. Top sushi rice with cucumbers, avocado, smoked salmon, bang bang sauce and chopped cilantro.

Recreate this beautiful Caviar Board from the Tsar Nicoulai Caviar Cafe.

For the Lime crème fraîche: 

400g crème fraîche 

1 tsp lime zest 

Juice of 1 lime 

1 tsp Salt

1 tsp Tapioca starch 

Whisk attachment on kitchen aid, mix all ingredients until consistency is thick enough to keep shape when putting into board. 

For the Chive Oil: 

1 cup avocado oil 

1 1/2 bunches chives 

1/4 bunch dill 

1/4 bunch Italian parsley 

Blend all ingredients in vitamix/blender and strain.

To Assemble:

Quartered medium boiled eggs

Micro greens

Sliced English cucumber

Assortment of Tsar Nicoulai roe and caviar

Spread lime crème fraîche onto board with back of spoon or small offset spatula. Place egg quarters and cucumber halves on top of crème fraîche. Sprinkle micro greens and dot chive oil. Spoon roe and caviar on top of medium boiled eggs and/or crème fraîche. Serve with baguette slices or your favorite crackers.

Original Recipe from Lena’s Kitchen Blog

INGREDIENTS
8 oz sirloin steak
2 tbsp parsley finely chopped
2 tbsp capers drained and finely chopped
2 tbsp cornichons finely chopped, or small dill pickles (not sweet)
2 tbsp shallots finely chopped
5 tsp worcestershire sauce
1 ½ tbsp dijon mustard
½ tsp kosher salt, or to taste
2 egg yolks fresh
Tsar Nicoulai Caviar, for garnish
Cornichons, dijon mustard and toasted bread, for serving

METHOD
1. Freeze beef until firmed up slightly, about 20 minutes. Cut chilled steak into 1/4-inch slices, then into ¼ inch strips and then finely chop it with a sharp knife. Place on a plate and refrigerate while you prep the rest.
2. Add finely chopped capers, cornichons, shallots, and parsley to a mixing bowl. Add Worcestershire sauce and mustard. Toss/whisk together to combine.
3. Add the steak and gently fold in to the other ingredients. Add salt to taste and mix again. Keep the mixture chilled until you’re ready to assemble.
4. Use a ramekin to shape a mound of steak tartare on a plate or platter. Top with an egg yolk and Tsar Nicoulai Caviar. Serve with toasted bread, cornichons and mustard. Enjoy immediately.

Original recipe is from Simply Recipes. We adjusted ingredients to fit Tsar Nicoulai Caviar

INGREDIENTS
2 egg yolks and 4 egg whites (4 large eggs total), cold straight out of the fridge
1/4 cup all-purpose flour
1 teaspoon baking powder
1/16 teaspoon kosher salt
2 tablespoons whole milk
1 tablespoon avocado oil, plus more for frying
1 teaspoon cream of tartar
1/8 cup sugar
Creme fraiche, for garnish
Tsar Nicoulai Caviar, for garnish
Chopped dill, for garnish

METHOD
1. Separate the 4 eggs—you’ll need 4 egg whites in a large bowl and 2 egg yolks in separate large bowl. Save the remaining 2 egg yolks for another use. Place the egg whites in the fridge to chill while you make the egg yolk batter.
2. To the egg yolks, add the flour, baking powder, salt, milk, and oil. Whisk until smooth and set it aside.
3. Add the cream of tartar to the egg whites. Use a hand mixer to whisk them on medium-low speed for about 30 seconds. Increase the speed to medium and whisk for 1 minute, gradually sprinkling in the sugar. Then, increase the speed to medium-high and whisk until the egg whites are glossy and firm peaks form. From start to finish, it should take about 5 minutes. Egg whites are ready when you can invert the bowl and it will not fall out. 
4. Scrape about 1/2 cup of the whipped egg whites into the yolk mixture and gently whisk to combine. This will make it easier to incorporate the remaining meringue into the batter. Add about half of the remaining meringue and use a spatula to gently fold it in until mostly combined. Fold in the remaining meringue very gently. Do not overmix. You want the batter to stay light and airy.
5. Use a pastry brush to lightly brush oil on a skillet the is heated on the lowest setting. Use a large spoon to scoop evenly sized pancakes, about 3 generous tablespoons each, with the batter piled up high. Do not spread the batter out with the spoon. Do not overcrowd the pan. Immediately drizzle about 1 tablespoon of water on an empty space inside the skillet, trying not to let the water touch the pancakes. This will create steam to help the pancakes stay moist. Cover the skillet with a lid and let the pancakes cook for 10 minutes.  It should cook very low and slow. Keep the remaining batter refrigerated.
6. After 10 minutes, scoop 1 tablespoon of batter on top of each pancake. Run an offset spatula or a very thin spatula under a pancake. The pancake will release from the skillet easily when it’s ready. If it starts to fall apart, let it cook for 2 to 5 more minutes with the lid on, but do not increase the heat. Carefully flip the pancakes. Cover the skillet and cook for about 8 minutes. When the pancakes are ready, it will be easy to release them from the skillet.
7. Serve pancakes immediately topped with crème fraiche, caviar, and dill.

INGREDIENTS

1 cup buttermilk

2 eggs

1 cup flour

1 teaspoon salt

4 tablespoons butter cut into 12 pats

1/2 - 3/4 cup heavy cream

5oz container creme fraiche

Hefty handful of dill, finely chopped

Pinch of salt

Tsar Nicoulai Estate Caviar

Tsar Nicoulai Gold Pearl Trout Roe

Tsar Nicoulai Whitefish Roe

METHOD

1. Place a 12-cup muffin tin or popover pan on the middle rack of your oven and preheat it to 450 degrees F.

2. Whisk together the buttermilk and eggs in a bowl or large measuring cup. Whisk in the flour and salt and set aside.

3. Remove the pan from the oven, place about 1 teaspoon of butter into each well. If the butter doesn’t melt, return the pan to the oven, 30 seconds to 1 minute. Once the butter is melted, carefully pour about 1/4 cup of batter into each well.

4. Without opening the oven, bake the popovers for 20 minutes. Reduce the heat to 350 degrees F and continue baking, without opening the oven door, until the popovers are puffy and golden brown, 15 to 20 minutes. When they are done, set aside and allow to cool.

5. While the popovers are cooling, mix together chopped dill, creme fraîche and a pinch of salt, set aside. Beat heavy cream into stiff peaks and carefully fold whipped cream into the creme fraîche and dill mixture.

6. Using a piping or Ziplock bag, pipe some dill creme fraîche into each popover.

7. Top each with a generous teaspoon of black caviar, trout roe, and whitefish roe. Enjoy!

Makes about 2 sandwiches, depending on bread size and fullness of sandwich

INGREDIENTS
6oz package of Tsar Nicoulai Estate Smoked Sturgeon
1/4 of a red onion, finely chopped
1/4 of a green apple, finely chopped
1/4 celery stalk, finely chopped
Chopped dill, to taste
Salt and pepper, to taste
1/4 cup mayonnaise, plus extra for grilling sandwich
2-4 slices of Havarti cheese
4 slices of crusty bread, or bread of choice
Oil for the pan (optional)

METHOD
1. Flake smoked sturgeon with a fork and/or your fingers and add to a bowl.
2. Add red onion, green apple, celery, dill and mayonnaise to the flaked sturgeon (you may want to add a portion of each and see how you like the flavors before adding all of it in). Sprinkle with salt and pepper. Mix well. Adjust flavors to your preference.
3. Spread mayonnaise on the outside of your bread slices. Heat a pan, adding a tiny bit of oil if you like. Place 2 slices of bread mayo-side down on the pan and let them sizzle a little. Spread smoked sturgeon salad mixture on top of each piece, followed by Havarti slice(s). Top each with another bread slice, mayo-side up. Once the bottom bread slices are perfectly golden and crunchy, flip the sandwiches. Cook until bread is crisp and cheese is melted. Enjoy!

The perfect Valentine’s Day treat
Adapted from Lena’s Kitchen Blog
Makes about 8 latkes, depending on the size of your cookie cutter

INGREDIENTS
3 medium Yukon Gold potatoes (about 3/4 lb), peeled
1 large egg, whisked/beaten with a fork
1 tbsp flour
Heaping 1/4 tsp salt, or to taste
1/4 tsp baking powder
Avocado oil for frying
Crème Fraiche, for garnish
Tsar Nicoulai Caviar, for garnish

METHOD
1. Grate potatoes with the coarse side of a box grater into a bowl lined with a clean kitchen towel.
2. Twist the towel closed over the potatoes and squeeze as much liquid out as possible.
3. Put potatoes into a dry bowl and add egg, baking powder and salt. Mix well until combined.
4. Heat oil in a pan. As the oil is heating, grease a 2 inch heart shaped cookie cutter (having more than one will help, but isn’t necessary if you work fast).
5. Place cookie cutter on hot pan and fill with potato mixture. Once the potato is set and nicely browned on the bottom, carefully remove the cookie cutter with tongs (CAUTION: cookie cutter will be hot!). Quickly and carefully flip the latke and cook until crisp and cooked through.
6. If you only have one cookie cutter, repeat step 5 quickly as you flip each latke. Do not overcrowd the pan - work in batches depending on your pan and cookie cutter size.
7. Drain latkes on a paper towel lined plate.
8. Top latkes with crème fraiche and caviar. Enjoy!

NOTES:
Some enamels on cookie cutters will come off when hot. It is best to use metal cookie cutters with no colored enamel.

Makes about 15 little appetizers. Recipe adapted from The French Laundry

INGREDIENTS
For the Salmon Tartare:
4 ounces salmon fillet, skin and any bones removed, finely minced
3/4 teaspoon extra virgin olive oil
1 teaspoon lemon zest
1 1/2 teaspoons finely minced chives
1 1/2 teaspoons finely minced shallots
1/2 teaspoon of kosher salt
Black sesame seeds, for garnish
Chopped chives, for garnish
Tsar Nicoulai Gold Pearl Salmon Roe

For Red Onion Creme Fraiche:
1 tablespoon finely minced red onions
1/2 cup creme fraiche
1/4 teaspoon kosher salt

Phyllo tart shells, defrosted if frozen

METHOD
1. With a sharp knife, finely mince the salmon filet. In a small bowl stir in the remaining ingredients except the salmon roe and toss with the salmon tartare. Cover the bowl and refrigerate for at least 30 minutes, or up 12 hours.
2. Place the red onions in a small strainer and rinse them under cold water for several seconds. Dry them in paper towels. In a small bowl, mix chopped onions and season to taste with salt. Transfer the onion cream to a container to cover and refrigerate until ready to serve or up to 6 hours.
3. Fill phyllo shells with a little red onion creme fraiche and top with salmon tartare. Sprinkle with black sesame seeds and chopped chives. Garnish with Tsar Nicoulai Gold Pearl Salmon Roe.