Makes about 15 little appetizers. Recipe adapted from The French Laundry

INGREDIENTS
For the Salmon Tartare:
4 ounces salmon fillet, skin and any bones removed, finely minced
3/4 teaspoon extra virgin olive oil
1 teaspoon lemon zest
1 1/2 teaspoons finely minced chives
1 1/2 teaspoons finely minced shallots
1/2 teaspoon of kosher salt
Black sesame seeds, for garnish
Chopped chives, for garnish
Tsar Nicoulai Gold Pearl Salmon Roe

For Red Onion Creme Fraiche:
1 tablespoon finely minced red onions
1/2 cup creme fraiche
1/4 teaspoon kosher salt

Phyllo tart shells, defrosted if frozen

METHOD
1. With a sharp knife, finely mince the salmon filet. In a small bowl stir in the remaining ingredients except the salmon roe and toss with the salmon tartare. Cover the bowl and refrigerate for at least 30 minutes, or up 12 hours.
2. Place the red onions in a small strainer and rinse them under cold water for several seconds. Dry them in paper towels. In a small bowl, mix chopped onions and season to taste with salt. Transfer the onion cream to a container to cover and refrigerate until ready to serve or up to 6 hours.
3. Fill phyllo shells with a little red onion creme fraiche and top with salmon tartare. Sprinkle with black sesame seeds and chopped chives. Garnish with Tsar Nicoulai Gold Pearl Salmon Roe.

4 servings. Sauce recipe adapted from New England Today Food.

INGREDIENTS
For the fish:
4 - 5oz filets of Cod (or firm white fish of choice)
Salt
Tablespoon butter
Teaspoon of oil (like avocado)
For the sauce:
1/2 cup finely chopped shallots (or mix of shallot and onion)
1/2 inch piece of fresh ginger, minced
1/2 cup Champagne (we used Prosecco)
1 cup chicken, shellfish or fish stock
1/2 cup heavy cream
1/2 pound unsalted butter, cut into pieces
3 tablespoons mixed caviar and roe (We used Osetra, Gold Pearl Trout, and Gold Pearl Salmon)
1/2 lemon
More Tsar Nicoulai Caviar, for garnish
Dill springs, chopped chives, chopped parsley, for garnish

METHOD
1. Melt butter in a saucepan over medium heat. Add shallots and ginger and cook until soft and fragrant. Add champagne and reduce by half. Add chicken stock and reduce by half. Add cream and cook until thickened. Stir in butter. Gently add the caviar and roes. Squeeze the juice of the lemon half into the sauce. Set aside.
2. Cook the fish: Lightly salt both sides of the filets. Melt butter in a large frying pan over medium-high heat. Once bubbling, add oil. Add fish filets and cook for 1-2 minutes, until browned. Carefully turn fillets over and continue cooking until opaque and a crispy crust is formed.
3. Spoon some sauce on each plate and carefully place a filet on top (you may want to use your hands if they are very delicate). Garnish with fresh herbs. Top filets with Tsar Nicoulai caviar.

Serves 6-12, depending on size of jar/shot glass. This dish is perfect to serve small so guests don’t fill up before the main meal.

INGREDIENTS
Medium butternut squash
Olive or Avocado oil (or spray)
3/4 cup (plus more to adjust consistency) chicken or vegetable broth
1/4 cup heavy cream (plus more to adjust consistency and for topping)
1/2 tablespoon brown sugar or maple syrup, plus more to taste
Salt, to taste
Cinnamon, to taste
Ground ginger, to taste
Ground nutmeg, to taste
Tsar Nicoulai Caviar, for garnish
Cut chives, for garnish

METHOD
1. Preheat oven to 400F. Cut butternut squash lengthwise and scoop out stringy flesh and seeds with a spoon. Lightly coat both sides of squash with oil and sprinkle with salt. Place cut side down on a lined baking sheet. Roast until a knife cuts into squash easily and skin is getting brown. Let cool slightly.
2. Scoop out flesh of roasted butternut squash into a medium pot. Add broth and blend with an immersion blender until very smooth. Stir in heavy cream (you can do this over a low flame if desired).
3. Stir in spices and sugar or maple syrup. Adjust salt, all seasonings and sweetener until desired flavor is reached. Adjust broth and/or heavy cream until desired consistency is reached. If you haven’t been heating the soup, heat now before serving.
4. Pour soup into small serving vessels - a very small bowl, jar or standard shot glass. Whisk or beat some heavy cream to thicken. Pour a little on top of every soup. Top with caviar and chives.

Yield: 6 servings. Original recipe from Countryside Cravings

INGREDIENTS
1 cup butter
1 small onion, diced
2 cloves garlic, minced
½ cup all purpose flour
2 tablespoons tomato paste
1 tablespoon seafood seasoning
1 quart heavy cream
1 quart whole milk
1½ pounds raw seafood of choice (Here we used shrimp, scallops and cod. Other recommendations are lobster, crab or another firm white fish)
Tsar Nicoulai Caviar, for garnish
Chopped chives and parsley sprigs, for garnish

METHOD
1. In a large pot melt the butter. Sauté the onion until the onion starts to soften, add garlic and cook until fragrant. Whisk in the flour, tomato paste, and seafood seasoning. Slowly whisk in the cream and milk.
2. Bring the soup to a boil and stir in the seafood. Reduce heat to a simmer and cook for 10 minutes.
3. Distribute into bowls. Top with Tsar Nicoulai Caviar and garnish with chives and dill.

INGREDIENTS
Thick cut pieces of crusty bread
Avocado slices
Tsar Nicoulai Cold Smoked Salmon
Tsar Nicoulai Gold Pearl Salmon and/or Trout Roe
Pickled radishes (or thinly sliced watermelon radish)
Dill, chives and sesame seeds, for garnish
Olive Oil
Sea salt

METHOD
1. Brush pieces of bread with olive oil and sprinkle with sea salt. Toast both sides on a heated frying pan to desired doneness
2. Top toasted bread with avocado slices and season again with a little salt. Add smoked salmon, pickled radishes, roe(s), dill, chives and sesame seeds.

Original recipe from Food Network/Ina Garten

INGREDIENTS:
Olive oil, for cooking the pasta
1 pound dried linguine
1/2 pound unsalted butter, melted
Zest and juice of 2 lemons
1 teaspoon kosher salt
150 grams Tsar Nicoulai Caviar (here we used Tsar Nicoulai Golden Ostetra)

METHOD:
1. Drizzle some olive oil in a large pot of boiling salted water, add the linguine and cook al dente. Drain quickly, leaving a little water with the linguine. Quickly toss the linguine with the melted butter, lemon zest, lemon juice, and salt.
2. Place one serving of pasta on each plate and top with a large dollop of fresh caviar. Serve immediately.

INGREDIENTS
4 ears of corn, out of their husk
Crème Fraiche (in a resealable bag for easy piping, can thin out with heavy cream if desired)
Tsar Nicoulai Caviar (here we used Tsar Nicoulai Golden Osetra)
Chopped chives, for garnish

METHOD:
1. Grill corn until blistered and tender (you can also boil them first before grilling if desired); let cool slightly.
2. Quarter cobs lengthwise and arrange on a serving platter.
3. Drizzle riblets with crème fraiche, top with Tsar Nicoulai Caviar and garnish with chopped chives.

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.