Dressing recipe from foodandwine.com

INGREDIENTS
About 5 kirby/pickling cucumbers from your local Farmer’s Market
1 tbs plus 2 tsp fresh lemon juice
1 tablespoon honey
Fresh thyme leaves, to taste
¼ cup extra-virgin olive oil
Kosher salt and freshly ground pepper
Tsar Nicoulai Caviar (here we used Tsar Nicoulai Reserve)

METHOD:
1. Peel cucumbers and then cut into ribbons with vegetable peeler and put in a bowl, set aside.
2. Make the dressing: In a small bowl, whisk the lemon juice with the honey and thyme. Whisk in the olive oil and season with salt and pepper. Add ingredients to taste (more lemon juice, honey, olive oil etc)
3. Add dressing a little at a time to the cucumbers and toss until desired amount of dressing is added (you probably won’t use all the dressing)
4. Transfer cucumber ribbons to a serving dish, top with Tsar Nicoulai Caviar

Original recipe from delish.com

INGREDIENTS
2 tbs whole black peppercorns
2 (4-oz.) filet mignon
Kosher salt
1 tbs avocado oil
2 tbs unsalted butter
1 small shallot, minced
2 tbs cognac or brandy
2 cloves garlic, minced
2 tsp fresh thyme leaves
1/2 cup heavy cream
Tsar Nicoulai Caviar (here we used Tsar Nicoulai Baerii)

METHOD:
1. Place peppercorns in a clean kitchen towel and smash with a meat mallet, the bottom of a heavy skillet, or use a mortar and pestle until mostly halved or quartered. Transfer smashed peppercorns to a plate. Season steaks on both sides with salt, then press steaks into crushed peppercorns, turning to coat.
2. In a large skillet, heat oil over medium heat. Add steak and cook undisturbed until deeply browned , about 5 minutes. Flip and add butter. Continue cooking, spooning the butter over the steak, until desired doneness is reached, another 5 minutes for medium. Transfer steak to a board to let rest. Drain all but 1 tablespoon fat from skillet.
3. Reduce heat to medium-low and add shallot. Cook, stirring often with a wooden spoon, until softened, about 2 minutes.
4. Remove skillet from heat and add cognac/brandy. Return to medium heat and cook, stirring until mostly reduced, 1 minute. Add garlic and thyme and cook, stirring, until fragrant, 1 minute more. Slowly stir in cream, taste, and season with salt. Simmer until sauce thickens slightly and coats the back of a spoon, about 1 minute.
5. Slice steaks and serve with sauce spooned over and topped with Tsar Nicoulai Caviar.

Original recipe from foodnetwork.com by Chef Antonia Lofaso

INGREDIENTS:
1 - 7.5oz container Bellwether Farms crème fraiche
2 tablespoons chopped chives 
1 tablespoon lemon zest
1 tablespoon fresh lemon juice 
1oz Tsar Nicoulai Caviar (here we used Tsar Nicoulai Reserve Caviar)
Your favorite french fries, for serving

METHOD:
1. Mix together the crème fraiche, chives, lemon zest and lemon juice in a large bowl. Adjust lemon to taste.
2. Fold in half the caviar, then top with remaining caviar. Serve along side fries for dipping.

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.