recipe adapted from Nellie’s Free Range Eggs

INGREDIENTS

For Eggs:

6 hard boiled eggs (we used the 6 minute Natasha’s Kitchen method and Nellie’s Free Range eggs)

1 cup water

1/2 cup apple cider vinegar

1 tsp salt

1 medium red beet

For Filling:

2 tablespoons mayonnaise

1-2 tablespoons goat cheese, cold

1 teaspoon Dijon mustard

Salt and freshly ground black pepper, to taste

Dill springs and chopped fresh chives, for garnish

Tsar Nicoulai Reserve Caviar, for garnish

METHOD:

1. Carefully peel the eggs (we found that shaking the egg in a cup with a bit of water helps the shell come off better), set aside

2. Remove the stem from beet, then peel and slice into quarter (wear food grade gloves while working with the beet to avoid staining your hands)

3. Add water, vinegar, salt, and sliced beet to a medium pot and bring to a boil.

4. Reduce heat to a vigorous simmer, cover, and allow to cook for 5 minutes.

5. Allow contents of pot to cool before pouring the liquid into a heat-safe medium bowl. Add peeled eggs.

6. Cover and refrigerate for one hour before slicing each egg in half lengthwise. Set whites aside and add yolks to a medium bowl for the filling*.

7. In the bowl with egg yolks, combine mayonnaise, goat cheese, Dijon**, salt, and pepper. Whip until creamy with an electric hand mixer or in a small food processor. Taste for seasoning and add additional goat cheese if desired.

8. Using a spoon or a piping bag, add mixture to halved hard-boiled eggs. Top with fresh chives and/or dill. Generously spoon Tsar Nicoulai Caviar on top.

*The darker pink eggs in the photo were left in the beet mixture longer.

**In our recipe video on Instagram, we added the Dijon after starting to mix. This worked fine as well.

INGREDIENTS

1 tbsp extra virgin olive oil

1 tbsp unsalted butter

1/2 medium onion, chopped

1 large leek, cleaned and sliced, white and light green parts only

10-12 oz fresh asparagus, trimmed of ends and chopped into 1 inch pieces

2 cups vegetable or chicken stock

Salt and pepper to taste

1 ripe avocado

Juice of half a lemon

6 asparagus tips, halved lengthwise

Some heavy cream, whipped to thicken (no more than soft peaks) for garnish

Tsar Nicoulai Caviar for garnish

METHOD

1. Heat olive oil and butter together in a saucepan over medium heat, stir in the leek and onion, cook until softened.

2. Add the asparagus and cook over low heat for about 5 minutes more. Add the broth, bring to a simmer, reduce the heat slightly, cover and simmer for about 20 minutes or until asparagus are very tender.

3. While the soup is cooking, bring a small pot of water to a boil. Add the asparagus tips and cook until tender, about 2-3 minutes. Immediately plunge into an ice bath to stop the cooking. Pat dry and refrigerate in some paper towels inside a small plastic bag.

4. Allow soup to come to room temperature. Add lemon juice and avocado. Blend with an immersion blender until creamy. Adjust seasoning. Add water or stock to desired consistency if necessary.

5. Chill the soup in the refrigerator for at least an hour.

6. Garnish with thickened heavy cream, blanched asparagus tips and Tsar Nicoulai Caviar

NOTE: If you are serving the soup the next day, you may want to add water or stock again to thin the soup.

INGREDIENTS

5 medium potatoes, peeled

Water

Salt + pepper, to taste

2tbsp all-purpose flour

1 tbsp cornstarch

Frying oil

Tsar Nicoulai Caviar (we used Reserve), for garnish

Creme fraiche, chopped chives, and dill, for garnish

METHOD

1. Boil potatoes in water and salt for 30-35 minutes. Drain and let cool.

2. Smash them with a fork and mix with flour, cornstarch, salt and pepper. Knead dough until smooth (adding a little more flour if too sticky).

3. On a floured surface, roll the dough into a log, cut into one inch pieces. Push down on each piece with the tongs of a fork.

4. Fry in oil (medium heat) for 3-5 minutes until golden brown. Let cool slightly.

5. Top with creme fraiche, Tsar Nicoulai Caviar and chives and/or dill sprigs.

INGREDIENTS*

Waffles

1 cup + 2tbs Tsar Nicoulai Blini Mix

3 eggs, room temperature

3/4 cup milk, room temperature

1 1/2 tbs melted butter

4 1/2 tbs water

Garnish

Tsar Nicoulai Cold Smoked Salmon

Tsar Nicoulai Gold Pearl Salmon Roe

Sliced avocado

Creme fraiche

Chopped chives

*ingredient amounts and recipe yield are dependent on your waffle maker

METHOD

1. Mix eggs, milk, butter and water until combined. Add blini mix and stir to eliminate lumps. Cook batter according to waffle maker instructions.

2. Cut two waffles into wedges and arrange in a neat pile (or leave whole, if desired). Top with smoked salmon, avocado slices and heaping spoonfuls of salmon roe.

3. Use a Ziploc bag or piping bag to drizzle creme fraiche over the waffles (for a slightly more liquid consistency, before adding to piping bag, you can mix the creme fraiche with a few drops of heavy cream). Then sprinkle with chopped chives.

INGREDIENTS

5-6oz tomato juice

2-2.75oz vodka

1 tsp fresh lemon juice

a few dashes of hot sauce

1/2 tbs Worcestershire sauce

1 tsp horseradish

2-3 pinches of seafood seasoning

Garnish:

Tsar Nicoulai Estate Smoked Sturgeon

Tsar Nicoulai Estate Caviar

Parsley sprigs

Celery stalk

Lemon wheel or wedge

METHOD

In a cocktail shaker with some ice, add tomato juice, lemon juice, hot sauce, Worcestershire sauce, horseradish, seafood seasoning and vodka. Shake it up. Taste for seasoning and adjust if necessary, serve over ice. Cut a thick slice of smoked sturgeon into cubes and skewer with parsley leaves in between each piece. Top sturgeon with caviar. Add parsley sprig, celery stalk and lemon wedge/wheel to glass. Top rim of glass with skewer of sturgeon and caviar. Cheers!

INGREDIENTS
2 cups ricotta cheese

1/4 cup heavy cream

3-5 medium rainbow carrots, you want a variety of color

1/2 tbspn olive oil

Salt, to taste

Package of puff pastry, thawed

Egg, beaten

Tsar Nicoulai Caviar (here we used Reserve)

Dill sprigs and chopped chives for garnish

METHOD

1. Preheat oven to 425.

2. Mix ricotta, heavy cream and a little salt, set aside.

3. On a floured surface, roll out puff pastry into a rectangle, approximately 13in X 17in. Cut the rectangle in 8 even pieces. Brush egg wash on the edges and fold over the sides to make a very thin border. Use the tongs of a fork to press down the edges. Place the puff pastry squares on a parchment lined baking sheet, brush them with the egg wash, and poke holes in the pastry with a fork. Bake 10-15 min.

4. While the puff pastry is baking, prepare the carrots. Peel the carrots and then use the vegetable peeler to make carrot ribbons. Toss the ribbons in olive oil and a sprinkle of salt. Set aside.

5. After the tart shells have baked, push down the middle of each one. Spread some ricotta mixture on each, top with carrot ribbons, making sure to get a variety of color on each individual tart. Bake another 15-20min, watching that the carrots don’t burn.

6. Let the tarts cool slightly. Top with dill, chives and generous spoonfuls of Tsar Nicoulai Caviar.

With the arrival of “Crocktober” slow cookers everywhere are being dusted off for a marathon of seasonal soups and stews, but I actually wanted to share a recipe I found for salad. It may not be very warm, but it is fittingly hearty, filling and comforting to the soul. I love the flavor of our Estate Smoked Sturgeon and this dish really showcases its meatiness. With a slight nod to the Nicoise, this salad, adapted from a recipe on the New York Times website, is the perfect accompaniment to whatever you have brewing on your stove top.

Smoked sturgeon is flaked into pieces and marinated in a turmeric + champagne vinegar blend. Boiled potatoes, cooked haricot verts or green beans and leeks along with lettuces are then tossed in a lemony dressing and topped with the sturgeon. The original recipe called for frisee, but my grocery store didn’t have any in stock. I opted instead for arugula, endive and some hydroponic butterhead lettuce (very “California” and very “Tsar Nicoulai”). You will be pleasantly surprised by how beautifully the flavors of the marinade and dressing blend together. I also thinly sliced a rustic farmhouse boule, drizzled the slices with olive oil and sprinkled with salt then broiled to the perfect crisp to serve along side the salad.

This salad is bright and fresh - somewhere where the leftover summer sunshine blurs into the chill of fall. Grab some of our Estate Smoked Sturgeon and serve this salad with your favorite autumn dish. It also never hurts to have some caviar on the side!

We would love to see your Tsar Nicoulai caviar, roe and smoked fish creations - share with us on Instagram! (@therealtsarnicoulai)

Cheers,

Olga

SMOKED STURGEON SALAD WITH LEMONY DRESSING

Adapted from NYT Cooking (Smoked Sturgeon Salad with Leeks + Haricot Verts, available by signing up for a cooking newsletter). Serves 4.

INGREDIENTS

Zest and juice from 2 lemons

1 tablespoon chopped parsley

1 tablespoon chopped shallots

¼ cup extra virgin olive oil

Kosher salt + freshly ground black pepper

2 teaspoons sugar

1 teaspoon turmeric

¼ cup champagne vinegar

⅔ cup grape-seed or avocado oil

¼ pound Tsar Nicoulai Estate Smoked Sturgeon, flaked into bite-sized pieces

2 yellow potatoes, peeled and cut into 1/2-inch dice

¼ pound haricot verts or green beans

2 leeks, white part only, cleaned and cut into 1/2-inch slices

A few slices of a rustic boule, sliced, drizzled with olive oil and broiled to desired crunchiness

1/2-1 head butterhead lettuce, torn into bite-size pieces

2oz arugula

1-2 heads of endives, roughly sliced

METHOD

1. Make dressing: in a small bowl, combine lemon zest, parsley, shallots. Add lemon juice and gradually whisk in olive oil. Season to taste with salt and freshly ground pepper.

2. In a small saucepan over medium heat, combine sugar with 2 tablespoons water. Stir until sugar is dissolved. In a medium bowl combine sugar water and turmeric. Whisk in the vinegar, then the oil. Season to taste with salt and pepper. Add sturgeon to mixture, stirring to coat, set aside.

3. In a small pot over high heat, combine 2 quarts of water with 1/2 teaspoon salt. Bring to a boil, add diced potatoes and cook until tender. Drain, rinse with cold water, and drain again. In the same pot, again combine 2 quarts of water with 1/2 teaspoon salt, and bring to a boil. Add haricots verts (or green beans, if using), and cook until tender, but still slightly crisp. Drain, transfer to a bowl of ice water, and drain again. In a large bowl, combine potatoes and haricots verts, and set aside.

4. In a medium saucepan, combine leeks with enough water to cover. Season with salt and pepper to taste. Bring to a boil, cover, and cook until tender, about 3 minutes. Drain, cool and add to the bowl of potatoes and haricots verts.

5. Add lettuces to a large plate, top with prepared vegetables. Dress with vinaigrette (either toss, or just drizzle on top). Top with sturgeon and serve with crispy bread slices. Alternatively, plate 4 separate servings.
   
   
   
   

We are at the point of summer where I am in denial about how fast if feels the season is ending and am desperately wishing for it to be late June all over again. I’m ignoring all the Back to School hype and instead am indulging my kids with ice cream everyday, bittersweetly admiring my tan (don’t go!), and googling all the recipes for all the seasonal veggies. It’s been super hot the last few days, so I’ve paid particular attention to any meal prep that doesn’t involve the oven or even the stove top. AC can only do so much when you’re standing in front of a hot stove sporting that sweaty sparkle.

My family was recently brunching at one of my favorite places, Blooming Hill Farm in Monroe, NY. I picked up some cucumbers from their farm stand on our way out and immediately started daydreaming about a cold cucumber soup to make with them. Luckily I had some Tsar Nicoulai Gold Pearl Trout Roe in my fridge already that I knew would make the perfect garnish - both for color and for a boost of flavor.

The bright, fresh, and flavorful ingredients in this recipe (from Love and Lemons) comes together super fast in a blender. It does require some chill time (at least four hours) so there is a little pre-planning involved. Of course no one will stop you from eating it right away, but it is much more refreshing when it has had time to get really cold. Soup that sits for a bit always tastes better anyway! Jeanine recommends Persian cucumbers, but I was determined to use the beautiful cucumbers I picked up straight from the farm. I used 12 ounces of cucumbers since the package of Persian cucumbers I normally buy is 12 ounces and there are usually six in there (the amount called for in the recipe). These cucumbers worked wonderfully in the recipe as I am sure any cucumbers from a farm stand or from your own garden would as well.

I broiled some very very thinly sliced baguette until perfectly toasted to float the trout roe and cucumber garnish. The bread made the perfect little boat for the roe (pun intended) on top of the soup. Extra toasts were served on the side with more roe and crème fraîche. I made up a tray to enjoy al fresco as I’ve been living lake side and pool side all summer. It was the perfect way to enjoy this delicious and refreshing treat. Of course an ice cold drink is obligatory - I went with some canned Lover Boy hard tea this time. Isn’t life grand?

Enjoy the rest of your summer!

Olga

Cold cucumber soup with trout roe garnish

Adapted from Love and Lemons. Serves 8.

INGREDIENTS

12 ounces farm or garden fresh cucumbers, peeled and thinly sliced, reserve a few slices for garnish

1½ cups plain whole milk Greek yogurt

¾ cup fresh basil

¼ cup extra-virgin olive oil

3 tablespoons fresh lemon juice

2 tablespoons fresh dill

1 garlic clove

¾ teaspoon sea salt

½ teaspoon honey

Freshly ground black pepper

2oz jar Tsar Nicoulai Gold Pearl Trout Roe

8 pieces thinly sliced baguette, drizzled with olive oil and broiled until toasted; plus extra for serving

Crème fraîche

Sprigs of dill for garnish

METHOD

1. In a blender, combine the cucumbers, yogurt, basil, olive oil, lemon juice, dill, garlic, salt, honey, and several grinds of pepper and blend until smooth. Chill for at least 4 hours.

2. Serve in bowls and garnish with toasted baguette slice topped with reserved cucumber slices, trout roe and dill. Serve extra trout roe, crème fraîche and toasts on the side.

I’ve said it before, but I won’t let that stop me from saying it again - I love potatoes. My love for them runs deep. They come in such great varieties and can be prepared so many different ways. I have a particularly hard time resisting potatoes that are crispy on the outside and soft on the inside. In addition to being so versatile and amazing, they also make a great base for caviar.

Hasselback potatoes seemed to make a comeback via Pinterest a couple of years ago (the potato, always hustling and staying fresh <3). Large ones can be side dishes and small ones can be lovely canapes. Here I have thrown together these quick 2-3 bite party appetizers topped with creme fraiche, Reserve Caviar and Gold Pearl Trout Roe. These work great for company or for a fun cocktail hour with your bestie.

Cheers,

Olga

3 bite Hasselback potatoes with caviar

Adapted from Cooking Light. Serves 8.

INGREDIENTS

16 small yellow potatoes (the ones I used were probably a little bigger than I would have preferred)

2 tbsp olive oil, divided

1/2 tsp sea salt

Creme Fraiche for topping

Tsar Nicoulai Caviar and Roe for topping (about 2 tsp each)

Dill or chopped chives for garnish

METHOD

1. Preheat oven to 425°F. Starting at 1 end, slice each potato crosswise in 1/10-inch intervals, cutting not quite all the way through the potato. Place potatoes in a bowl. Drizzle with 2 teaspoons olive oil; toss gently to coat. Arrange potatoes on an aluminum foil–lined baking sheet. Bake until potato slices begin to fan open, about 20 minutes.

2. Remove potatoes from oven, but leave the oven on. Carefully fan potatoes open more. Brush remaining 4 teaspoons oil over tops of potatoes, making sure to get oil in between slices. Bake until tender and lightly browned, 25 to 30 minutes. Sprinkle evenly with salt. Let cool for a few minutes. You don’t want to melt the creme fraiche when you top

I always imagine New Year’s Eve as a champagne, cocktails and small bites kind of party. Where you always have a glass in one hand and a snack in the other while you’re trying to blow a piece of confetti out of your eye, not trip over the carpet and keep your party hat on. Most likely you won’t be maneuvering around a big crowd this year but you might as well keep your balancing skills in tact. Which is why these waffle sticks are the perfect party food. They are easy to pick up and eat with one hand.

If you use our Tsar Nicoulai Blini Mix (just add another egg to package instructions for waffles), they are also incredibly easy to make. We have a gluten free mix that works for waffle batter as well, in case you are gluten free. Feel free to use your favorite (not too sweet) waffle recipe or even purchase frozen waffles and pop them in the toaster (we won’t tell anyone!). Hash browns or tater tot waffles will also work as a gluten free option or for a fun spin on potato latkes.

Square waffles give the best stick results. You want at least 4 wells - 3 to fill, 1 for sturdy holding.

Hurray to us for making it through 2020. Let’s all hope only the best of what we learned this year is what we take with us into the next.

Cheers,

Olga

WAFFLE STICKS WITH CREME FRAICHE AND CAVIAR

Serving size will depend on your waffle iron. Below is double the recipe on the back of our Blini Mix package.

INGREDIENTS

1 1/2 cups Tsar Nicoulai Blini Mix

4 eggs

1 cup milk

2 tbsp melted butter

6 tbsp water

Creme Fraiche

Chopped chives

Tsar Nicoulai Caviar or Roe

METHOD

1. Make waffles: Combine egg, milk, water and melted butter in a bowl. Add Blini mix and stir to remove clumps. Make waffles according to waffle iron instructions.

2. Cut waffles into sticks. Fill one well with caviar or roe, the next with creme fraiche and the next with chives. You could also combine toppings into each well.