News

Did Someone Say It's Caviar Day?

by Olga Schafranek |

Does anyone else have crazy plans for National Caviar Day? Follow up question - anyone else use these "National Holidays" as an excuse to overindulge on your favorite things? Wine, donuts, hugs, cheese...

I think I'm gonna spice things up a bit with our Beet and Saffron Infused Whitefish Roe Classic Signature Bite - the Red Deviled Egg. A dish with a bit of spunk and character with a roe that could fit the same description even on its own. It's classic and casual - an easy and wallet-friendly way to binge on such a wonderful day!

I adapted a recipe I found on the New York Times for the Red Deviled Egg and added some Tabasco and of course the Beet and Saffron roe. I'm going be honest (I always am, of course). The taste hinted to that of a Doritos chip - but in the classiest and most luxurious way.


Enjoy your day with a built-in excuse for unlimited caviar! 

To order any of our Infused Whitefish Roes, click here.

Na Zdorovye,

Olga

 

 

  

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Smoky Red Deviled Eggs with Beet and Saffron Infused Whitefish Roe (Makes 12 Deviled Eggs)
(Adapted from the New York Times)


Ingredients
large eggs
1 medium garlic clove, minced
1/8 teaspoon kosher salt, more to taste
1/4 cup mayonnaise
tablespoon tomato paste
teaspoon red wine vinegar, more to taste
1/8 teaspoon smoked paprika, more to taste and for garnish
Hot sauce of your choice
2 oz Jar of Tsar Nicoulai Beet and Saffron Infused Whitefish Roe

Preparation

1. Boil eggs by whichever method you prefer. 

2. Once eggs are cool enough to handle, peel and cut in half lengthwise. Scoop yolks into a bowl; whites go on a serving dish.

3. I like to use a microplane zester to mince my garlic. If you are against that, or don't have one, mince with a knife (adding some salt while you chop will help).Throw the garlic into the yolks and mash together with a fork. Add mayonnaise, tomato paste, red wine vinegar, and paprika. Continuing mashing until smooth. Taste and add more vinegar, salt and/or paprika if desired.

5. Spoon or pipe the mixture into the whites (I recommend piping. The color makes spooning a little messy). Squirt some hot sauce, spoon some roe, and add more hot sauce if desired.