INGREDIENTS

1 cup buttermilk

2 eggs

1 cup flour

1 teaspoon salt

4 tablespoons butter cut into 12 pats

1/2 - 3/4 cup heavy cream

5oz container creme fraiche

Hefty handful of dill, finely chopped

Pinch of salt

Tsar Nicoulai Estate Caviar

Tsar Nicoulai Gold Pearl Trout Roe

Tsar Nicoulai Whitefish Roe

METHOD

1. Place a 12-cup muffin tin or popover pan on the middle rack of your oven and preheat it to 450 degrees F.

2. Whisk together the buttermilk and eggs in a bowl or large measuring cup. Whisk in the flour and salt and set aside.

3. Remove the pan from the oven, place about 1 teaspoon of butter into each well. If the butter doesn’t melt, return the pan to the oven, 30 seconds to 1 minute. Once the butter is melted, carefully pour about 1/4 cup of batter into each well.

4. Without opening the oven, bake the popovers for 20 minutes. Reduce the heat to 350 degrees F and continue baking, without opening the oven door, until the popovers are puffy and golden brown, 15 to 20 minutes. When they are done, set aside and allow to cool.

5. While the popovers are cooling, mix together chopped dill, creme fraîche and a pinch of salt, set aside. Beat heavy cream into stiff peaks and carefully fold whipped cream into the creme fraîche and dill mixture.

6. Using a piping or Ziplock bag, pipe some dill creme fraîche into each popover.

7. Top each with a generous teaspoon of black caviar, trout roe, and whitefish roe. Enjoy!

Makes about 2 sandwiches, depending on bread size and fullness of sandwich

INGREDIENTS
6oz package of Tsar Nicoulai Estate Smoked Sturgeon
1/4 of a red onion, finely chopped
1/4 of a green apple, finely chopped
1/4 celery stalk, finely chopped
Chopped dill, to taste
Salt and pepper, to taste
1/4 cup mayonnaise, plus extra for grilling sandwich
2-4 slices of Havarti cheese
4 slices of crusty bread, or bread of choice
Oil for the pan (optional)

METHOD
1. Flake smoked sturgeon with a fork and/or your fingers and add to a bowl.
2. Add red onion, green apple, celery, dill and mayonnaise to the flaked sturgeon (you may want to add a portion of each and see how you like the flavors before adding all of it in). Sprinkle with salt and pepper. Mix well. Adjust flavors to your preference.
3. Spread mayonnaise on the outside of your bread slices. Heat a pan, adding a tiny bit of oil if you like. Place 2 slices of bread mayo-side down on the pan and let them sizzle a little. Spread smoked sturgeon salad mixture on top of each piece, followed by Havarti slice(s). Top each with another bread slice, mayo-side up. Once the bottom bread slices are perfectly golden and crunchy, flip the sandwiches. Cook until bread is crisp and cheese is melted. Enjoy!

The perfect Valentine’s Day treat
Adapted from Lena’s Kitchen Blog
Makes about 8 latkes, depending on the size of your cookie cutter

INGREDIENTS
3 medium Yukon Gold potatoes (about 3/4 lb), peeled
1 large egg, whisked/beaten with a fork
1 tbsp flour
Heaping 1/4 tsp salt, or to taste
1/4 tsp baking powder
Avocado oil for frying
Crème Fraiche, for garnish
Tsar Nicoulai Caviar, for garnish

METHOD
1. Grate potatoes with the coarse side of a box grater into a bowl lined with a clean kitchen towel.
2. Twist the towel closed over the potatoes and squeeze as much liquid out as possible.
3. Put potatoes into a dry bowl and add egg, baking powder and salt. Mix well until combined.
4. Heat oil in a pan. As the oil is heating, grease a 2 inch heart shaped cookie cutter (having more than one will help, but isn’t necessary if you work fast).
5. Place cookie cutter on hot pan and fill with potato mixture. Once the potato is set and nicely browned on the bottom, carefully remove the cookie cutter with tongs (CAUTION: cookie cutter will be hot!). Quickly and carefully flip the latke and cook until crisp and cooked through.
6. If you only have one cookie cutter, repeat step 5 quickly as you flip each latke. Do not overcrowd the pan - work in batches depending on your pan and cookie cutter size.
7. Drain latkes on a paper towel lined plate.
8. Top latkes with crème fraiche and caviar. Enjoy!

NOTES:
Some enamels on cookie cutters will come off when hot. It is best to use metal cookie cutters with no colored enamel.

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.