Easy Appetizers with Caviar

 Appetizers using caviar are often very simple recipes to make and the result is always a gourmet delight. It must be nice to be caviar and know that you are always a gourmet treat. Here are seven easy recipes using various types of caviar and roe.

Deviled Eggs with Peekytoe Crab and Caviar

• 1 dozen large eggs
• 3/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons minced shallot
• 2 tablespoons thinly sliced chives, plus more for garnish
• 1 tablespoon finely chopped parsley
• 1 tablespoon capers, rinsed and finely chopped
• 1 teaspoon finely chopped thyme
• 1 teaspoon sherry vinegar
• 1/4 teaspoon Tabasco
• Kosher salt
• 3 ounces peekytoe crab
• Caviar

Fill a large bowl with ice water. In a large saucepan, cover the eggs with water by 1 inch and bring to a boil. Cover and remove the pan from the heat. Let stand for 10 minutes. Drain the eggs and transfer to the ice water bath to cool completely. These can be made ahead - you can even seperate the yolk from the whites ahead as well - be sure to cover yolk bowl with tight fitting plastic wrap to ensure they do not dry out.

Peel and halve the eggs lengthwise. Transfer the yolks to a medium bowl and mash with the back of a spoon. Arrange the egg whites on a platter. Add the mayonnaise, mustard, shallot, 2 tablespoons of chives, the parsley, capers, thyme, vinegar and Tabasco to the bowl with the egg yolks and whisk until smooth. Season with salt. Transfer the mixture to a piping bag and fill the egg whites (or use a small spoon). Top each deviled egg with the crab and  caviar and garnish with chives.

7 MINUTE SALMON SUSHI

Quick with surprising and  delicious flavor

INGREDIENTS

• 4 ounces cream cheese, softened
• 1 teaspoon prepared wasabi
• 1 tablespoon finely shredded nori
• 36 mixed rice crackers
• 1/4 cup salmon caviar (To-Table Ingredient Here)

Directions

In a bowl, stir the cream cheese with the wasabi and nori. Transfer the mixture to a small sturdy plastic bag and snip off one corner. Pipe a small mound onto each rice cracker and top with a small dollop of the caviar. Serve right away.

Collusion and Fake News Oysters

Order Live Oysters (Fresh from Maine all year long)

Shuck the oysters. While you may want an oyster shucking knife, many people open them with blunt (butter- like) knives. Be sure to wear a heavy glove at least on the hand holding the oyster. Place one crushed ice in deep platter.

Top oyster with lemon juice, a dash of hot sauce, a dollop of creme fraiche, and either Siberian caviar (collusion) or salmon roe (fake news).

MINI BLINI NAPOLEON

Easy recipe. You may get concerned about making blinis, but think pancakes...not very hard. A spectacular treat.

Note: We offer a ready to serve package with 2 types caviar, Blinis and crème fraîche and mother of pearl serving spoons. - Find Here.

Ingredients

• 1/4 cup warm water
• 1 1/2 teaspoons active dry yeast
• 1 1/2 teaspoons sugar
• 1 1/2 cups milk, plus more as needed
• 1 large egg, beaten
• 1 cup all-purpose flour
• 3/4 cup buckwheat flour
• 1/2 teaspoon salt
• 4 tablespoons unsalted butter, melted, plus more for brushing
• 1 1/2 cups crème fraîche
• 1 bunch chives, finely chopped
• 1 1/2 ounces caviar (To-Table Ingredient Here)

Directions

Roasted Onion Dip

From Food and Wine, Tyler Florence, November 2015

• 2 medium unpeeled red onions
• 2 medium unpeeled Spanish onions
• 2 medium unpeeled sweet onions
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 teaspoon onion powder
• Kosher salt
• Pepper
• Salmon, trout and paddlefish caviar, for serving
• Fennel fronds, for garnish
• Your favorite herb seasoned potato chips for serving

Preheat the oven to 350°. Using a paring knife, trim the bottoms of the onions and stand them in a baking dish. Bake for about 1 hour and 30 minutes, until very soft. Let cool. 

Using a paring knife, carefully cut 1/2 inch off the top of the onions. Using a small spoon, scoop out all but 2 or 3 layers of the roasted onions to form cups; you should have 21/2 cups of pulp. Finely chop the onion pulp and transfer to a medium bowl. Stir in the mayonnaise, sour cream and onion powder and season the dip generously with salt and pepper. Cover and refrigerate until chilled, about 30 minutes. Keep the onion cups at room temperature.

The onion cups and onion dip can be refrigerated separately overnight. Let the onion cups return to room temperature before filling them.

Spoon the onion dip into the onion cups and transfer to a platter. Top the dip with salmon, trout and sturgeon caviar and garnish with fennel fronds. Serve with  Potato Chips.

Parmesan Crisps with Caviar and Crème Fraîche

Salmon Roe and Cucumber