Inspired by Russell Camp’s Savory Dutch Baby recipe on Instagram

INGREDIENTS
For the dutch baby:
4 eggs, room temp
3/4 cup milk, room temp
3/4 cup flour
1/4 tsp salt
3 tbsp butter
5 tbsp grated parmesan cheese
2 sprigs or so each of parsley, dill, tarragon, finely chopped
1 garlic clove, minced

For topping:
200g Tsar Nicoulai Smoked Salmon
1/4 cup creme fraiche
2 tsp chopped dill
1 tbsp lemon juice
1 tsp lemon zest (plus more for topping)
1/4 tsp salt
Tsar Nicoulai Caviar and Roe, as much as you like

METHOD
1. Preheat your oven to 445F and place a cast iron pan on the middle shelf.
2. Blend eggs, flour, milk and salt until smooth and aerated.
3. Leave mixture to stand while the oven is heating.
4. Mix parmesan cheese, herbs, salt and garlic together
5. When the oven is at temp, carefully take out the cast iron pan (use oven mitts!) and add the butter. Let it bubble and melt completely. Pour your batter into the pan. Top with cheese and herb mixture.
6. Return the pan to oven for 15-20 minutes. Do not open the oven during this time!
7. Meanwhile make the dill creme fraiche: In a bowl mix the creme fraiche, chopped dill, lemon juice, zest and salt.
8. When the dutch baby is cooked and out of the oven, spoon creme fraiche over, arrange smoked salmon on top, then caviar, roe and more lemon zest if desired. Enjoy!

The perfect holiday party bite. Crispy outside, chewy inside, topped with a tangy herby creme fraiche, silky smoked salmon and creamy caviar.

INGREDIENTS
Loaf of pumpernickel bread, cut into 12 one inch cubes (you may have some bread left over depending on the size of your loaf, either increase the rest of the ingredients to make more, or reserve for another use)
3 tablespoons creme fraiche
Small handful of dill, finely chopped (to taste)
1/4 tsp lemon juice
0.5-1oz Tsar Nicoulai caviar of your choice (we used Golden Reserve)
1-2oz Tsar Nicoulai Smoked Salmon

METHOD
1. Heat a frying pan on medium and generously coat with cooking spray. Add pumpernickel cubes in a single layer and pan fry, rotating so that each side gets a golden brown crust. Add cooking spray as needed to prevent burning/sticking.
2. Make dill creme fraiche: Mix creme fraiche, dill and lemon juice until combined. Put into a Ziploc bag and cut the tip for easy piping.
3. Top each crispy pumpernickel cube with dill creme fraiche, a slice of smoked salmon and a spoon of caviar. Stick a decorative toothpick into each pumpernickel bite for guests to grab easily.

INGREDIENTS
400 grams ready roll of pizza dough (or make your own and roll out into a rectangle)
6oz cream cheese, softened
1/2 bunch of fresh dill (or to taste), chopped
Pinch of salt
4oz package of Tsar Nicoulai Smoked Salmon (cut into pieces if necessary)

METHOD
1. Preheat oven to 350F. Grease a round baking pan or line with parchment paper (8” or 9” should be fine)
2. Mix together cream cheese, dill and salt until well combined
3. Unroll pizza dough and spread cream cheese on top. Evenly top with slices of smoked salmon.
4. Roll dough up tightly from a longer side. Leaving the very top intact, cut lengthwise through the dough and turn the dough out a little exposing the inside. Twist the two ends around each other to form a sort of twist/braid.
5. Shape the braided rope into a circle gently pressing the ends into each other and place in the baking pan. Bake for about 45 minutes until the bread is golden brown and cooked through.

Recipe inspired by Sally’s Baking Addiction Overnight Ham and Cheese Strata

Yields 10-12 servings

INGREDIENTS
8-10 cups cubed bread, best if stale (we recommend cutting and laying out on a baking sheet overnight)
1 tbsp butter
1/2 an onion (or more/to taste), chopped
3 cups (or more/to taste) chopped spinach
2 cups cubed Tsar Nicoulai Estate Smoked Sturgeon (about 2 6oz packages)
2 cups shredded cheese (we used Parmesan)
9 large eggs
2 cups milk
1 tsp salt

METHOD
1. Generously grease a 9×13 inch (or similar size) baking/casserole dish.
2. Heat butter in a pan and sauté onions until they are soft and jammy. Add spinach and sauté until completely wilted.
3. In the prepared baking dish, layer the bread, then the onion and spinach, followed by the sturgeon. Sprinkle cheese evenly over top.
4. Whisk together the eggs, milk, and salt. Pour evenly over other ingredients in the baking dish.
5. Cover tightly and refrigerate for 1 hour or overnight (up to 12-16 hours).
6. Remove strata from the refrigerator and allow to sit out at room temperature for 15 minutes while you preheat the oven to 375°F.
7. Bake strata, uncovered, for 30 minutes. Loosely cover with aluminum foil for the remaining 20-30 minutes. Casserole is done when browned on the sides and puffy in the center.
8. Remove from the oven and allow to cool for 5 minutes before serving.

Recipe by Martha Holmes and Max Holmes on Epicurious.com. Recipe yield is printed as 6, but we were able to get 5.

INGREDIENTS

1 cup sugar, divided
1/4 cup water
2 cups whole milk
4 large eggs
1 teaspoon vanilla extract
Pinch of salt
2-3oz Tsar Nicoulai Caviar of your choice

METHOD

1. Preheat oven to 350°F. Stir 1/2 cup sugar and 1/4 cup water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Divide caramel among six 3/4-cup custard cups. Working quickly, tilt cups, coating bottoms and part of sides.

2. Stir milk and 1/2 cup sugar in medium saucepan over low heat just until sugar dissolves. Whisk eggs in medium bowl until blended (you may want to turn off heat and/or remove from heat). Slowly whisk into milk mixture. Whisk in vanilla and salt. Strain custard into prepared cups.

3. Arrange cups in a 13x9x2-inch baking pan. Pour enough hot water into baking pan to come halfway up sides of cups. Bake flans until just set in center, about 50 minutes. Remove cups from water and let stand 30 minutes. Chill until cold, at least 4 hours and up to 1 day. Cut around sides of each cup to loosen flan; turn out onto plate.

4. Top each flan with 1/3-1/2 ounce Tsar Nicoulai Caviar

Recipe adapted from Half Baked Harvest

INGREDIENTS
2 packages Tsar Nicoulai Smoked Salmon, cut into bite size pieces
2 tablespoons mayo
1-2 tablespoons chopped chipotle in adobo
2 tablespoons soy sauce
kosher salt and pepper
12-24 nori seaweed wraps
2 cups cooked rice
Tsar Nicoulai Gold Pearl Trout roe, for serving
green onion, avocado, and sesame seeds, for serving

CHIPOTLE MAYO (optional)
1/3 cup mayo
1/3 cup cream cheese
1-2 tablespoons chopped chipotle in adobo
2 teaspoons soy sauce
1 teaspoon honey

METHOD
1. Preheat the oven to 400° F. Lightly oil a cupcake tin.

2. In a bowl, toss the salmon with the mayo, chipotle in adobo, and soy sauce. Season with pepper.

3. Arrange the nori sheets on a cutting board. Add 3 tablespoons of rice to each, then gently fold and fit into the prepared cupcake molds. If the rice is sticking to your fingers, just wet your hands. Spoon salmon evenly over the rice.

4. Bake for about 10 minutes. Carefully remove cups from the tin. Top with avocado, trout roe, green onions and sesame seeds.

5. If using the mayo: melt the cream cheese in the microwave for 20-25 seconds. Whisk in all remaining ingredients. Add to the cups.

Original recipe from I Heart Umami

INGREDIENTS
Sushi Rice:
8.64 oz short grain white rice, often labeled as “sushi rice”
2 tbsp coconut aminos
1 tbsp rice vinegar
2 tsp toasted sesame oil
Avocado oil for frying
Topping:
2 whole mini Persian cucumbers, thinly sliced into strips with a vegetable peeler
1-2 whole avocado, thinly sliced
2 oz. smoked salmon (or more if preferred)
Chopped cilantro (other suggestions: chives, sesame seeds, furikake)
For the Bang Bang Sauce:
½ cup mayonnaise
3 tbsp rice vinegar
1/2 - 1 tsp siracha sauce
1 garlic clove, minced
1 tbsp coconut aminos

METHOD
1. Cook the rice following the package instructions. While the rice is still warm gently mix the rice with coconut aminos, rice vinegar, and sesame oil.
2. Line a generous sized single layer of food cling wrap inside of a 8” by 8” (20 cm) square shaped baking dish or a container with flat bottom. This will be the mold to shape the sushi block. Add the rice to the container. Compress it down and flatten it tightly using a rice paddle or the back of a spoon to help the rice grains stick together. Press it down tight and shape it as flat and even as possible. Allow to cool to room temperature and stick in the refrigerator overnight.
3. When you are ready to serve: Wet the chopping board with some water so that the rice won’t stick to the board. Carefully lift the rice block out of the container and remove the cling wrap. Slice the rice block into rectangular shaped and equal sized pieces. You can dip the knife in a bowl of water to help slicing.
4. Preheat a frying pan over medium heat. Add 3-4 tbsp avocado oil and let it heat up. Add the rice sushi pieces. leaving space between each piece. Pan fry for 4 minutes or until golden brown then flip to cook another 3-4 minutes. Let cool on a paper towel lined plate or on a cooling rack over a foil lined tray.
5. Make the bang bang sauce by whisking together all the ingredients.
6. Top sushi rice with cucumbers, avocado, smoked salmon, bang bang sauce and chopped cilantro.

Recreate this beautiful Caviar Board from the Tsar Nicoulai Caviar Cafe.

For the Lime crème fraîche: 

400g crème fraîche 

1 tsp lime zest 

Juice of 1 lime 

1 tsp Salt

1 tsp Tapioca starch 

Whisk attachment on kitchen aid, mix all ingredients until consistency is thick enough to keep shape when putting into board. 

For the Chive Oil: 

1 cup avocado oil 

1 1/2 bunches chives 

1/4 bunch dill 

1/4 bunch Italian parsley 

Blend all ingredients in vitamix/blender and strain.

To Assemble:

Quartered medium boiled eggs

Micro greens

Sliced English cucumber

Assortment of Tsar Nicoulai roe and caviar

Spread lime crème fraîche onto board with back of spoon or small offset spatula. Place egg quarters and cucumber halves on top of crème fraîche. Sprinkle micro greens and dot chive oil. Spoon roe and caviar on top of medium boiled eggs and/or crème fraîche. Serve with baguette slices or your favorite crackers.

Original Recipe from Lena’s Kitchen Blog

INGREDIENTS
8 oz sirloin steak
2 tbsp parsley finely chopped
2 tbsp capers drained and finely chopped
2 tbsp cornichons finely chopped, or small dill pickles (not sweet)
2 tbsp shallots finely chopped
5 tsp worcestershire sauce
1 ½ tbsp dijon mustard
½ tsp kosher salt, or to taste
2 egg yolks fresh
Tsar Nicoulai Caviar, for garnish
Cornichons, dijon mustard and toasted bread, for serving

METHOD
1. Freeze beef until firmed up slightly, about 20 minutes. Cut chilled steak into 1/4-inch slices, then into ¼ inch strips and then finely chop it with a sharp knife. Place on a plate and refrigerate while you prep the rest.
2. Add finely chopped capers, cornichons, shallots, and parsley to a mixing bowl. Add Worcestershire sauce and mustard. Toss/whisk together to combine.
3. Add the steak and gently fold in to the other ingredients. Add salt to taste and mix again. Keep the mixture chilled until you’re ready to assemble.
4. Use a ramekin to shape a mound of steak tartare on a plate or platter. Top with an egg yolk and Tsar Nicoulai Caviar. Serve with toasted bread, cornichons and mustard. Enjoy immediately.

Original recipe is from Simply Recipes. We adjusted ingredients to fit Tsar Nicoulai Caviar

INGREDIENTS
2 egg yolks and 4 egg whites (4 large eggs total), cold straight out of the fridge
1/4 cup all-purpose flour
1 teaspoon baking powder
1/16 teaspoon kosher salt
2 tablespoons whole milk
1 tablespoon avocado oil, plus more for frying
1 teaspoon cream of tartar
1/8 cup sugar
Creme fraiche, for garnish
Tsar Nicoulai Caviar, for garnish
Chopped dill, for garnish

METHOD
1. Separate the 4 eggs—you’ll need 4 egg whites in a large bowl and 2 egg yolks in separate large bowl. Save the remaining 2 egg yolks for another use. Place the egg whites in the fridge to chill while you make the egg yolk batter.
2. To the egg yolks, add the flour, baking powder, salt, milk, and oil. Whisk until smooth and set it aside.
3. Add the cream of tartar to the egg whites. Use a hand mixer to whisk them on medium-low speed for about 30 seconds. Increase the speed to medium and whisk for 1 minute, gradually sprinkling in the sugar. Then, increase the speed to medium-high and whisk until the egg whites are glossy and firm peaks form. From start to finish, it should take about 5 minutes. Egg whites are ready when you can invert the bowl and it will not fall out. 
4. Scrape about 1/2 cup of the whipped egg whites into the yolk mixture and gently whisk to combine. This will make it easier to incorporate the remaining meringue into the batter. Add about half of the remaining meringue and use a spatula to gently fold it in until mostly combined. Fold in the remaining meringue very gently. Do not overmix. You want the batter to stay light and airy.
5. Use a pastry brush to lightly brush oil on a skillet the is heated on the lowest setting. Use a large spoon to scoop evenly sized pancakes, about 3 generous tablespoons each, with the batter piled up high. Do not spread the batter out with the spoon. Do not overcrowd the pan. Immediately drizzle about 1 tablespoon of water on an empty space inside the skillet, trying not to let the water touch the pancakes. This will create steam to help the pancakes stay moist. Cover the skillet with a lid and let the pancakes cook for 10 minutes.  It should cook very low and slow. Keep the remaining batter refrigerated.
6. After 10 minutes, scoop 1 tablespoon of batter on top of each pancake. Run an offset spatula or a very thin spatula under a pancake. The pancake will release from the skillet easily when it’s ready. If it starts to fall apart, let it cook for 2 to 5 more minutes with the lid on, but do not increase the heat. Carefully flip the pancakes. Cover the skillet and cook for about 8 minutes. When the pancakes are ready, it will be easy to release them from the skillet.
7. Serve pancakes immediately topped with crème fraiche, caviar, and dill.