A spectacular recipe featured in Convivir, Modern Mexican Cuisine in California’s Wine Country by Michelin starred chef Rogelio Garcia

With its slightly salty, mildly spicy flavor, chorizo and potatoes are a classic Mexican combination. Here, a dollop of caviar turns an everyday dish into a luxurious appetizer. The tostaditas add a nice crunch. I recommend Tsar Nicoulai’s caviar brand because of their eco-certification and pioneering work in sustainability. 

MAKES 16 TOSTADITAS; 8 SERVINGS 

INGREDIENTS 

1 pound (455 g) store-bought fresh masa for tortillas or Basic Masa from Masa Harina  

1 pound (455 g) Yukon Gold potatoes, unpeeled  

½ pound (225 g) Mexican chorizo 

4 ounces (115 g) grated queso Cotija 

1 teaspoon kosher salt 

Vegetable or canola oil, for frying 

2 ounces (55 g) Tsar Nicoulai American sturgeon caviar 

Divide the masa into 1-ounce (28-g) portions and shape into balls. Following the directions for tostaditas (below), press the balls and then cook the tortillas for 30 seconds on each side. Set aside. 

In a saucepan, combine the potatoes with water to cover, place over medium heat, and bring to a simmer. Reduce the heat to medium-low and cook for about 15 minutes, or until fork-tender. Drain the potatoes, let cool until they can be handled, then peel and mash with a potato masher. Set aside. 

If you are using chorizo in casings, remove and discard the casings. Place a skillet over medium-high heat and add the chorizo, breaking it up with a wooden spoon or spatula. Cook, stirring often, for 5 to 7 minutes, or until cooked through. Transfer the cooked chorizo and its rendered fat to the bowl with the potatoes, add the cheese, and mix well. Season with salt. Divide the potato-chorizo mixture into 16 equal portions 

and shape each portion into a patty slightly smaller than a tostadita. Let cool to room 

temperature. 

To assemble, pour oil to a depth of ½ inch (12 mm) into a deep sauté pan and heat to 350°F (175°C). Line a large plate with paper towels and set it near the stove. When the oil is ready, working in batches to avoid crowding, add the tortillas and cook, turning once, for 30 seconds to 1 minute on each side, or until golden brown and crispy. Transfer to the paper towels to drain. Let cool to room temperature.  

Place a potato-chorizo patty on each tostadita and top with a generous dollop of caviar. Serve at once. 

BASIC MASA FROM MASA HARINA 

Different brands of masa harina yield slightly different results and require a slightly different ratio of flour to liquid. The flour and water amounts used here are based on working with Masienda-brand masa harina. If using a different brand, refer to the package for the ratio of liquid to flour. Lard can be added, although is not traditional in Mexico. The result will be a more 

pliable tortilla with a slight flavor boost. 

MAKES 12 OUNCES (340 G) BASIC MASA  

INGREDIENTS 

1 cup (120 g) Masienda-brand white, yellow, blue, or red masa harina 

¼  teaspoon kosher salt 

1 scant cup (230 ml) warm water or stock of choice 

1 tablespoon lard, duck fat, or bacon fat (optional) 

In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld 

mixer), stir together the masa harina and salt. On low speed, slowly add the water and 

beat just until evenly incorporated. (You can instead mix the ingredients with your 

hands in the bowl.) Now, using your hands, knead the masa well in the bowl, making 

sure the water is fully incorporated and no powdery spots remain. Add the lard, if 

using, kneading to incorporate. Your masa should be moist to the touch, leave wet bits 

on your fingers, and have a slightly sticky feel. If your masa is too dry, add a little more 

warm water. If it is too wet, add a little more masa harina. 

Use the masa immediately. If you must wait for several minutes before using, cover 

your masa with a clean, slightly damp dish towel or wrap in plastic wrap. Depending 

upon the lapsed time, you will likely need to add a little water to return it to the correct 

consistency. 

Another spectacular recipe from Julia Flowers and Nathan Michael

Serves: 2-4 people 

INGREDIENTS:
6-8 Egg Yolks 
3/4 Cup of Kosher Salt
3/4 Cup of Sugar 
1/2 Cup of Olive Oil (Warmed but Not Simmering)
6-8 Small Bread Squares (Crust Removed)
Olive Oil for Toasting Bread 
1 Tablespoon Minced Chives 
Tsar Nicoulai Caviar

METHOD:
1. Combine the sugar and the salt.
2. In a glass or ceramic container add half of the sugar/salt and very carefully place egg yolks down. 
3. Cover the yolks with remaining sugar/salt.
4. Cover and refrigerate 4 hours to cure. 
5. Very gently (one by one) rinse the sugar/salt off the yolks (in cold water) and place into a small clean glass container. 
6. Cover the yolks with the warm olive oil. 
7. Meanwhile, heat a large pan with olive oil and toast the bread until lightly golden on both sides. 
8. Assemble the toast with a cured yolk, caviar and chives.
9. Enjoy immediately

Julia Flowers and Nathan Michael do it again with this delicious recipe!

Serves: 3-4 People

INGREDIENTS:
12 oz dried spaghetti noodles 
1 Bunch of Asparagus (Trimmed and Cut into 1” Pieces)
1 10oz Bag of Frozen Peas 
4 Tablespoons Butter 
1 Tablespoon Lemon Zest 
3 Tablespoons Lemon Juice 
1 Cup of Crème Fraîche
Tsar Nicoulai Smoked Salmon Roe
1/2 Cup of Small Basil Leaves 
1/4 Cup of Dill (Chopped)
Salt and pepper to taste 

METHOD:
1. Bring a large pot of water to boiling and cook pasta two minutes short of package instructions. 
2. With two minutes to go add asparagus to the pot. 
3. With one minute remaining add the peas.
4. Reserve 1/2 cup of cooking water. Drain pasta and vegetables and place in a large bowl. 
5. To the bowl add butter, lemon juice, zest, 1/2 cup creme fraiche, 2 teaspoons of fresh cracked black pepper, 3/4 teaspoon salt and toss with reserved cooking water until well combined and smooth.
6. Gently toss in the herbs. 
7. Divide pasta into bowls and top with remaining creme fraiche and dollops of smoked salmon roe.

We saw this Allrecipes recipe on @travelandmunchies, left out the jalapeno oil and topped it with caviar!

INGREDIENTS
Yogurt Spread:
1 cup Greek yogurt, at room temperature
1 clove garlic
½ teaspoon freshly ground black pepper
¼ teaspoon salt, or to taste (Optional)
1 pinch cayenne pepper
2 ½ tablespoons finely chopped fresh dill, or to taste
Aleppo Butter:
½ stick unsalted butter
1 tablespoon Aleppo chile flakes
½ teaspoon smoked paprika
¼ teaspoon ground cumin
Poached Eggs:
1 tablespoon white vinegar, or as needed
4 large eggs
1 pinch sea salt
For Serving:
Tsar Nicoulai Caviar of choice (we used Reserve)
Fresh dill sprigs
Toasted, crusty bread

METHOD:
1. Make yogurt spread: Place yogurt in a medium bowl and grate in garlic; mix to combine. Season with pepper, salt, and cayenne. Add dill and mix thoroughly. Set aside at room temperature.

2. Make Aleppo butter: Melt butter in a saucepan over medium heat; heat until bubbles begin to burst. Add chile flakes, paprika, and cumin. Stir until color is uniform. Turn off heat and let spices infuse.
3. Make poached eggs: Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, add vinegar, and keep water at a gentle simmer. Crack an egg into a small bowl, then gently slip egg into water, holding the bowl just above surface of water. Repeat with remaining eggs. Cook until whites are firm and yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove with a slotted spoon, pat dry on a kitchen towel, and place onto a warm plate.
4. Dollop yogurt mixture onto serving plates. Use the back of a spoon to spread yogurt, carving ridges into the top. Top with eggs and your desired amount of Aleppo butter. Generously top with Tsar Nicoulai Caviar. Garnish with dill sprigs.
5. Serve with toasted crusty bread and enjoy! Share with a loved one.

THANK YOU NATHAN MICHAEL FOR THIS GORGEOUS RECIPE

Serves 4

INGREDIENTS
6 oz Sushi Grade Salmon
125g+ Caviar 
2-3 Tbsp Creme Fraiche
1 Lemon (Zest + Juice)
1 Tbsp Olive Oil
3 Tbsp Chives
Salt + Pepper (to taste)
2 Tbsp Tamari
2 Tbsp Fresh Lemon Juice
1 Tbsp Fresh Orange Juice
Sliced English Cucumber (to taste)

METHOD
1. Chop the salmon into fine pieces. Transfer these to a mixing bowl.
2. To the bowl, add the crème fraîche, freshly chopped chives, the zest of one lemon, salt, black pepper, and a drizzle of high-quality olive oil.
3. In a separate vessel, whisk together the tamari, freshly squeezed lemon juice, and orange juice to create a vibrant, citrus-infused blend.
4. On a clean plate, arrange thin slices of crisp cucumber in a neat pattern. Place a ring mold at the center and carefully spoon in the salmon mixture, pressing it gently to ensure it holds its shape.
5. Gracefully crown the salmon with our exquisite caviar.
6. Delicately drizzle the tamari citrus sauce over the cucumbers, encircling the salmon.
7. Serve with slices of fresh baguette, a selection of artisanal chips, or any accompaniment of your choice.
8. Savor this culinary creation immediately for the best experience!

THANK YOU NATHAN MICHAEL FOR THIS GORGEOUS RECIPE

Serves 2-4

INGREDIENTS
Tsar Nicoulai Caviar of Choice
Sliced Iberico Ham
Creme Fraiche
Potato Chips

METHOD
1. Arrange 2-3 ounces of fine Iberico Ham on a plate, creating a circular pattern.
2. Delicately layer crisp potato chips atop the ham, maintaining the circular formation.
3. Add small, evenly spaced dollops of crème fraîche over the chips, using them as a base to gently stack more chips, thereby enhancing the structure.
3. Gracefully top the creation with luxurious dollops of caviar.
4. Enjoy your culinary masterpiece!

THANK YOU NATHAN MICHAEL FOR THIS GORGEOUS RECIPE

Serves 2-4

INGREDIENTS
Tsar Nicoulai Smoked Gold Pearl Salmon Roe
3-4 Large Yukon Gold Potatoes
3 Tbsp Melted Butter
2 Tbsp Olive Oil (plus a bit more for the pan and adding to the salmon)
Salt and Pepper (to taste)
Labneh or Creme Fraiche (to taste)
Smoked Salmon (to taste)
Chives
Black Pepper
Zest of 1 Lemon

METHOD
1. Begin by finely grating your potatoes. Then, using a clean kitchen towel or cheesecloth, extract as much moisture as you can from them. 
2. Mix together the melted butter and a drizzle of olive oil into the potatoes, seasoning them to perfection.
3. Preheat your cast iron skillet for 2 minutes on a high setting. Once hot, introduce a splash of olive oil and the prepared potatoes to the skillet.
4. Gently press the potatoes with a spatula to slightly flatten them, being careful not to compress too much so as to retain their fluffiness.
5. Allow them to cook for approximately 12 minutes on each side over a medium or medium-high heat (adjust according to your stove's intensity), or until they achieve a glorious golden-brown hue.
6. Crown your potato creation with a dollop of crème fraîche, delicately placed slices of salmon, smoked roe, a sprinkle of chives and dill, a final drizzle of olive oil, and a pinch of freshly ground pepper.
7. Serve immediately to relish the harmonious blend of flavors and textures. Indulge in your culinary delight!

Inspired by Russell Camp’s Savory Dutch Baby recipe on Instagram

INGREDIENTS
For the dutch baby:
4 eggs, room temp
3/4 cup milk, room temp
3/4 cup flour
1/4 tsp salt
3 tbsp butter
5 tbsp grated parmesan cheese
2 sprigs or so each of parsley, dill, tarragon, finely chopped
1 garlic clove, minced

For topping:
200g Tsar Nicoulai Smoked Salmon
1/4 cup creme fraiche
2 tsp chopped dill
1 tbsp lemon juice
1 tsp lemon zest (plus more for topping)
1/4 tsp salt
Tsar Nicoulai Caviar and Roe, as much as you like

METHOD
1. Preheat your oven to 445F and place a cast iron pan on the middle shelf.
2. Blend eggs, flour, milk and salt until smooth and aerated.
3. Leave mixture to stand while the oven is heating.
4. Mix parmesan cheese, herbs, salt and garlic together
5. When the oven is at temp, carefully take out the cast iron pan (use oven mitts!) and add the butter. Let it bubble and melt completely. Pour your batter into the pan. Top with cheese and herb mixture.
6. Return the pan to oven for 15-20 minutes. Do not open the oven during this time!
7. Meanwhile make the dill creme fraiche: In a bowl mix the creme fraiche, chopped dill, lemon juice, zest and salt.
8. When the dutch baby is cooked and out of the oven, spoon creme fraiche over, arrange smoked salmon on top, then caviar, roe and more lemon zest if desired. Enjoy!

The perfect holiday party bite. Crispy outside, chewy inside, topped with a tangy herby creme fraiche, silky smoked salmon and creamy caviar.

INGREDIENTS
Loaf of pumpernickel bread, cut into 12 one inch cubes (you may have some bread left over depending on the size of your loaf, either increase the rest of the ingredients to make more, or reserve for another use)
3 tablespoons creme fraiche
Small handful of dill, finely chopped (to taste)
1/4 tsp lemon juice
0.5-1oz Tsar Nicoulai caviar of your choice (we used Golden Reserve)
1-2oz Tsar Nicoulai Smoked Salmon

METHOD
1. Heat a frying pan on medium and generously coat with cooking spray. Add pumpernickel cubes in a single layer and pan fry, rotating so that each side gets a golden brown crust. Add cooking spray as needed to prevent burning/sticking.
2. Make dill creme fraiche: Mix creme fraiche, dill and lemon juice until combined. Put into a Ziploc bag and cut the tip for easy piping.
3. Top each crispy pumpernickel cube with dill creme fraiche, a slice of smoked salmon and a spoon of caviar. Stick a decorative toothpick into each pumpernickel bite for guests to grab easily.

INGREDIENTS
400 grams ready roll of pizza dough (or make your own and roll out into a rectangle)
6oz cream cheese, softened
1/2 bunch of fresh dill (or to taste), chopped
Pinch of salt
4oz package of Tsar Nicoulai Smoked Salmon (cut into pieces if necessary)

METHOD
1. Preheat oven to 350F. Grease a round baking pan or line with parchment paper (8” or 9” should be fine)
2. Mix together cream cheese, dill and salt until well combined
3. Unroll pizza dough and spread cream cheese on top. Evenly top with slices of smoked salmon.
4. Roll dough up tightly from a longer side. Leaving the very top intact, cut lengthwise through the dough and turn the dough out a little exposing the inside. Twist the two ends around each other to form a sort of twist/braid.
5. Shape the braided rope into a circle gently pressing the ends into each other and place in the baking pan. Bake for about 45 minutes until the bread is golden brown and cooked through.