Original recipe from Allrecipes.com

INGREDIENTS
1 cup sifted all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon white sugar
1 large egg, lightly beaten
½ cup milk
1 tablespoon butter or Earth Balance, melted
1 (12 ounce) can whole kernel corn, drained or fresh cooked corn cut from the cob
Tsar Nicoulai Caviar, for garnish (here we used Tsar Nicoulai Classic Caviar)
Crème Fraiche, for garnish
Chopped chives, for garnish

METHOD
1. Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).
2. Combine flour, baking powder, salt, and sugar in a medium bowl. Beat egg, milk, and melted butter/Earth Balance together in a small bowl. Stir egg mixture into flour mixture. Stir in corn.
3. Working in batches, drop fritter batter by spoonfuls into the hot oil. Fry until golden.
4. Remove fritters with a slotted spoon and drain on paper towels. Let cool slightly.
5. Top with crème fraiche, Tsar Nicoulai Caviar and chopped chives.

Original recipe from www.zenandspice.com

INGREDIENTS
4 Tbs butter
1/2 white onion, minced
2 cups Arborio rice
1 tsp minced garlic (about 1 clove)
1/3 cup dry white wine
8 cups chicken stock heated
1/2 cup grated Parmesan cheese
3/4 cup diced tomatoes
4 oz white crab meat
2 cups Panko breadcrumbs
1/4 cup olive oil
2 eggs
Crème fraiche, for garnish
Tsar Nicoulai Caviar and Roe, for garnish
Dill springs and/or chopped chives, for garnish

METHOD
1. In a large pot, melt the butter over medium heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more. Add the minced garlic.
2. Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in broth 1/3 cup at a time, until the chicken stock has been absorbed by the rice, which will take a few minutes per addition. It'll take about 15-20 minutes to add all of the broth. 
3. Finish by stirring in the Parmesan cheese, tomatoes and crab meat. Spread the risotto onto a large sheet pan to cool for several minutes. 
4. Preheat an airfryer to 400°F.
5. In a medium bowl, stir together the bread crumbs and the olive oil. 
6. In a small bowl, gently beat the eggs. Form the risotto into balls, using 2 tablespoons for each one. 
7. Dip the risotto balls into the beaten eggs, then coat in the panko mixture. 
8. Working in batches, place the arancini in the airfryer in a single layer and cook until golden brown and crispy, about 10 minutes. Transfer to a plate and let cool slightly.
9. Top with crème fraiche and Tsar Nicoulai Caviar and Roe.

Recipe adapted from Cooking with Cocktail Rings

INGREDIENTS
½ pound sushi grade ahi tuna
¼ teaspoon kosher salt
2 tablespoons black and white sesame seeds
2 tablespoons extra-virgin olive oil
1 tablespoon soy sauce
Vegetable oil, as needed, for frying
25 wonton wrappers, cut in half diagonally
1 teaspoon furikake flakes, or seaweed/nori flakes
3 tablespoons mayonnaise
1 teaspoon wasabi paste
1/4 maple syrup, or to taste
1 cup finely shredded green cabbage
1 medium haas avocado, peeled, seeded and diced
2 tablespoons chopped cilantro
2 tablespoons thinly sliced green onion
Tsar Nicoulai Gold Pearl Salmon Roe

METHOD
1. Season the tuna with kosher salt and sesame seeds. Heat a large sauté pan or griddle on high heat. Add the olive oil and heat through. Once the olive oil and pan are heated, sear the tuna on each side for about 1 minute. The tuna should be seared in the outside but mostly raw on the inside.
2. Slice tuna into 1” cubes. Add to a bowl and toss with the soy sauce. Refrigerate until ready to serve.
3. In a deep-fryer or large cast-iron skillet over medium heat, add vegetable oil until about 1” deep. Heat oil to 350°F, then working a few wontons at a time, add to the skillet and fry on both sides, about 30 seconds total. Do not add too many at a time or it will crowd the pan.
4. Remove wontons to a paper towel-lined plate to drain. Continue until all the wontons have been fried. Add to a bowl and toss with the furikake or seaweed and set aside.
5. In a small bowl, whisk the mayonnaise, wasabi paste and maple syrup together until combined. Cover and refrigerate until ready to use.
6. Spread the wonton chips out on a large platter. Top with the shredded cabbage, avocado and tuna. Drizzle with the wasabi mayonnaise. Then top with Gold Pearl Salmon Roe, cilantro, and green onion. Serve immediately.

Recipe adapted from The Pioneer Woman

INGREDIENTS
5 whole yellow potatoes or 3-4 medium russet potatoes
Salt, to taste
12 whole large eggs
Non-stick cooking spray
Tsar Nicoulai Caviar
Chopped chives, for garnish

METHOD
1. Preheat oven to 400F. Bake the potatoes until almost tender (potatoes should still have a little bite) 45 minutes to 1 hour. Allow to cool, and then peel and grate them. Season well with salt.
2. Increase oven temperature to 425F
3. Spray a muffin pan generously with cooking spray. Scoop 3 to 4 tablespoons of grated potato into each muffin cup. Use your fingers to gently press the sides and bottom in each muffin hole to make a nest. Spray again (lightly) with cooking spray. Bake for 15 to 20 minutes. Watch and make sure they do not burn. Remove when the nests are golden brown.
4. Allow the hash browns to cool. Crack an egg into each one. Sprinkle with salt and bake until the whites are set, about 15 minutes.
5. When egg cups are done baking, allow to cool slightly and remove them carefully from the muffin pan with a spoon or fork (it may help to carefully run a butter knife around the edges first if they are a little stuck). Garnish with Tsar Nicoulai Caviar (here we used Estate) and chopped chives.

Recipe adapted from Foodiecrush.com

INGREDIENTS
1lb lobster meat
1/4 cup minced celery
1 tbs chopped tarragon
1 tbs lemon juice
1 tsp lemon zest
salt and pepper, to taste
4 split-top brioche style hot dog buns
4 tbs butter, divided
Tsar Nicoulai Caviar (here we used Classic)

METHOD
1. In a large bowl, mix the celery, mayonnaise, tarragon, lemon juice, lemon zest, kosher salt and ground black pepper. Taste for seasoning.
2. In a large skillet over medium heat, melt 2 tablespoons of the butter and add the lobster meat. Cook, stirring for 2 minutes until warmed through and buttery all over. Use a slotted spoon to dish the lobster meat into the mayonnaise mixture and toss to coat.
3. Discard butter and juice released from the lobster and wipe out the skillet. Melt the remaining butter in the skillet over medium heat; toast the buns on the cut sides about 2 minutes each side until golden and toasty.
4. Divide lobster meat among the 4 hot dog buns, garnish with Tsar Nicoulai Caviar. Enjoy!

*Recipe adapted from Half-Baked Harvest

INGREDIENTS
1 1/2 lbs large shrimp, peeled and deveined
2 tbs extra virgin olive oil
2 tsp chipotle chili powder
1 tsp all-spice
1/2 tsp ground ginger
1/2 tsp dried thyme
1/4 tsp cinnamon
1/4 tsp cayenne pepper
salt and pepper
Tsar Nicoulai Gold Pearl Salmon Roe, for garnish
Warm tortillas, smashed avocado, lime wedges, for serving

GARLIC CILANTRO SAUCE
2 cloves smashed garlic
1/2 cup plain Greek yogurt or sour cream
2-3 tbs fresh lime juice
1/4 cup chopped green onions
1/2 cup cilantro
2-3 cups shredded green cabbage

METHOD
1. Preheat oven to 450F.
2. On a baking sheet, toss the shrimp with olive oil, chili powder, all-spice, ginger, thyme, cinnamon, cayenne, and a pinch each of salt and pepper. Arrange in a single layer. Add the garlic (for the garlic sauce). Roast 6-8 minutes or until the shrimp is cooked.
3. To make the sauce, squeeze the garlic cloves out of their skin and add to a blender with the yogurt and lime juice. Blend until smooth. Add the cilantro and green onions. Pulse to combine.
4. Add the cabbage to a bowl and toss with 1/3 cup of the garlic sauce.
5. Top warmed tortillas with smashed avocado, cabbage slaw, shrimp, a squeeze of lime, extra garlic cilantro sauce, and Tsar Nicoulai Gold Pearl Salmon Roe.

Recipe from Delish.com (with the addition of caviar)

INGREDIENTS
1 1/2 cups whole milk ricotta cheese
1/4 cup extra virgin olive oil
1/2 tsp kosher salt
2 slices thick-cut toast (or 4 if on the smaller side). We prefer toasting crusty bread under the broiler.
Chives for garnish, chopped or long pieces
Tsar Nicoulai Caviar, for garnish

METHOD
1. In a food processor or blender, combine ricotta and 1/2 teaspoon kosher salt. Blend briefly to combine, then, with the motor running, slowly drizzle in the olive oil and continue processing on high speed until the ricotta is smooth and creamy, about 2 minutes.
2. Spread or pipe whipped ricotta onto toasts, garnish with chives and hefty spoonfuls of Tsar Nicoulai Caviar.

INGREDIENTS
Churros**:
1 cup all purpose flour
1 tbs thinly sliced chives
2 tsp minced thyme
1 tsp baking powder
1/2 tsp salt
1 cup boiling water
1/4 cup parmesan cheese, plus extra for sprinkling
Dip*:
1 - 8oz container creme fraiche (7.5oz Bellwether Farms container works fine)
1 tbs minced fresh chives
1 tbs minced fresh dill, plus a spring for garnish
1 tbs lemon zest
Salt and pepper to taste
2 tbs (or to taste) Tsar Nicoulai Gold Pearl Trout Roe, additional 1 tbs for garnish

METHOD
1. First make the dip: Whisk all ingredients, except trout roe, in a small bowl. Adjust seasoning as desired. Carefully fold in the roe. Cover and refrigerate until ready to serve.
2. Make the churros: Preheat oil to 350F.
3. Combine flour, chives, thyme, baking powder, and salt in a mixing bowl and whisk together.
4. Using a wooden spoon, stir in boiling water. Continue to stir until the steam dissipates and thick dough forms.
5. Gently fold in 1/4 cup Parmesan until just combined.
6. Transfer half the dough to a piping bag fitted with a star tip (or open circle).
7. Holding the piping bag over the hot oil, carefully squeeze 2 inches of dough from the piping bag and cut the end off with a pair of kitchen scissors.
8. Repeat until you have several churros frying, making sure not to overcrowd the oil.
9. Fry churros for 4 to 5 minutes (depending on size) or until gold brown and crisp. Transfer to a tray lined with paper towels.
10. Repeat steps 6-9 until all of the dough has been fried.
11. Transfer churros to a serving plate or bowl. Garnish dip with a hefty tablespoon of Gold Pearl Trout Roe and a dill sprig, serve with churros. Paloma cocktails with this dish highly recommended.

**Recipe adapted from www.foodandwine.com
*Recipe adapted from Teri & Jenny on www.spoonforkbacon.com

INGREDIENTS
Softened butter, to grease ramekins

3-6 eggs (1-2 in each ramekin), depending on size

4-6 tbs heavy cream

6-9 thin slices of Tsar Nicoulai Smoked Salmon

Salt and pepper to taste

Chopped chives and dill sprigs, for garnish

Tsar Nicoulai Caviar, for garnish

Crusty bread to serve (drizzle with olive oil and toast under broiler or on a frying pan)

METHOD:

1. Preheat oven to 350F. Bring water in a kettle to boil. Grease 3 ramekins with softened butter.

2. Crack 1-2 eggs in each ramekin. Pour 2 tbs heavy cream in each ramekin (or distribute evenly if using less than 6tbs). Add 2-3 smoked salmon slices to each ramekin. Season with salt and pepper.

3. Cover ramekins, place in an oven-safe baking dish. Pour hot water into the baking dish until it reaches about half way up the ramekins.

4. Bake for 12-15 minutes, depending on how firm or runny you like your yolks.

5. When eggs are baked to desired doneness, garnish with chives, dill and Tsar Nicoulai Caviar (we used Golden Osetra for this, but any will work). Serve with toasted crusty bread. Enjoy!

INGREDIENTS

3 artichokes

Lemon wedge

2 1/2 cups water (if using an 8qt Instant Pot**)

Lemon slices

For the dip:

4 - 6 tbsp* crème fraiche

Lemon juice, to taste

1 -2 cup(s)* heavy whipping cream, whipped to soft peaks

*Amount depends on how much you intend to fill the artichokes and the size of your artichokes. Leftovers can always be served on the side.

Zest of 1/2 -1 lemon (or more if strong lemon flavor desired)

Fresh pepper

Chopped chives, for garnish

Tsar Nicoulai Caviar (here we used Tsar Nicoulai Baerii)

METHOD:

1. Cut the top inch and stems off the artichokes with a sharp serrated knife. Rub artichokes all over with lemon wedge. Pour water into an Instant Pot and add lemon slices. Put in the steaming rack and add artichokes. Pressure cook on high for 20-30 minutes depending on size of artichoke. Adjust time if very small. Let the pressure naturally release. **Artichokes can also be steamed in a steam basket in a regular stock pot. Follow your favorite method if you don’t have or prefer not to use an Instant Pot.

2. While the artichokes are cooking, make the dip: In a bowl add the crème fraiche, squeeze in lemon juice and mix. Add more lemon juice or some lemon zest if you prefer a stronger lemon flavor. Gradually fold in whipped cream, starting with a 1/4 cup and adding more as it mixes in.

3. When artichokes are done and slightly cooled, very carefully scoop out the choke and inner leaves, leaving the artichoke intact. Reserve the soft, edible inner leaves for additional dipping.

4. Fill the artichokes with the crème fraiche dip. Sprinkle with lemon zest, freshly cracked pepper, and chopped chives. Top with a generous scoop of caviar. Tear off outside leaves and dip into Lemony Crème Fraiche, making sure to get all the toppings in your bite! Enjoy!