Caviar and Salmon:
Ingredients:
4 salmon fillets (150g each),
2 ripe avocados,
1 lemon (juice and zest),
2 tablespoons olive oil,
Salt and freshly ground black pepper to taste,
50g black caviar,
Fresh dill sprigs for garnish,
Thinly sliced cucumber and radish (for serving).
Instructions:
Preparing the Salmon: Preheat your oven to 200°C (390°F). Drizzle the salmon fillets with olive oil, and season with salt and pepper. Place the fillets on a baking sheet lined with parchment paper. Bake in the oven for 12-15 minutes until cooked through.
Avocado Cream: Cut the avocados in half, remove the pit, and scoop out the flesh. In a blender, mix the avocado flesh, lemon juice, and zest until smooth. Season with salt and pepper to taste.
Serving: Place a portion of the avocado cream on each plate. Top with a baked salmon fillet. Garnish each serving with a small amount of black caviar and dill sprigs. Accompany the dish with fresh cucumber and radish slices on the side.
Vol-au-Vent with Cream and Black Caviar:
Ingredients:
Ready-made puff pastry,
200g cream cheese,
Juice of 1 lemon,
Salt and pepper to taste,
1 tablespoon of cream (optional for a smoother texture),
50g black caviar,
Fresh dill sprigs for garnish,
Lemon wedges for garnish
Instructions: Preheat the oven to 200°C (390°F). Cut out circles from the puff pastry using a cookie cutter or a glass. Use a smaller cutter to make a hole in the center of every second circle of dough, creating "lids". Wet the edges of the whole circles with water and attach the "lids" to them. Bake until golden, about 10-15 minutes. In a bowl, mix the cream cheese with lemon juice until smooth. Season with salt and pepper to taste. Add cream for a smoother texture if desired. Once the vol-au-vents are ready and have cooled, carefully remove the central part of the "lids". Fill the vol-au-vents with the cream mixture. Top the cream with a teaspoon of black caviar. Garnish each vol-au-vent with a sprig of dill and a wedge of lemon.
Arrange the vol-au-vents on a serving dish and present them as an exquisite appetizer for your festive table.
These vol-au-vents with black caviar are the perfect combination of creamy filling and the luxurious taste of caviar, sure to add elegance to any festive occasion.
Creamy Salmon Soup with Black Caviar:
Ingredients:
500g salmon fillet,
2 tablespoons olive oil,
1 onion, finely chopped,
2 cloves of garlic, minced,
1 cup dry white wine,
3 cups fish broth,
200 ml cream,
Salt and pepper to taste,
Bay leaf,
Black caviar for serving,
Fresh dill for garnishing.
Instructions: Cut the salmon into small pieces. Season with salt and pepper. Heat olive oil in a deep frying pan or pot. Add onion and garlic, and sauté until golden. Add the salmon pieces and sauté until lightly browned. Pour in the wine, let it evaporate slightly. Then add the fish broth and bay leaf. Bring to a boil. Reduce heat and simmer for about 20 minutes. Remove the bay leaf. Add cream and stir. Cook for a few more minutes. Use an immersion blender to give the soup a creamy consistency. Serve the soup hot, garnishing each portion with a teaspoon of black caviar and fresh dill.
Caviar and Blinis:
Ingredients:
1 cup of buckwheat flour,
1 cup of all-purpose flour,
1 tsp of baking powder,
1/2 tsp of salt,
1 cup of milk,
1/2 cup of boiling water,
2 eggs,
4 tbsp of melted butter,
1 jar of black caviar,
crème fraîche.
Instructions: Mix the flours, baking powder, and salt in a bowl. In another bowl, mix the milk, boiling water, eggs, and butter. Combine the wet and dry ingredients. Heat a non-stick pan over medium heat, drop spoonfuls of batter onto the pan, and cook until bubbles form on the surface. Flip and cook the other side. Serve the blinis warm with a dollop of crème fraîche and a spoonful of caviar.
Avocado with Cream Cheese and Black Caviar:
Ingredients:
2 ripe avocados,
100g cream cheese,
1 tablespoon lemon juice,
Salt and black pepper to taste,
50g black caviar,
A few sprigs of dill for decoration,
Thinly sliced red onion (optional)
Instructions: Cut the avocados in half and carefully remove the pit. Scoop out some of the flesh, leaving a thin layer near the skin to maintain the shape of the halves. In a bowl, mix the avocado flesh, cream cheese, and lemon juice until smooth. Season with salt and pepper to taste. Fill the avocado halves with the creamy mixture. Top the cream with black caviar. Garnish each avocado half with a sprig of dill and, if desired, thinly sliced red onion. Serve the avocado as an elegant appetizer or a light dish.
This recipe for avocado stuffed with cream and black caviar is perfect for a festive table or a special occasion, combining creamy texture and delicate flavor with a luxurious touch of caviar.
Potato Pancakes with Black Caviar:
Ingredients:
500g of potatoes,
1 large egg,
2 tablespoons of flour,
Salt and pepper to taste,
Vegetable oil for frying,
Black caviar for serving,
Sour cream or butter (optional),
Finely chopped green onions or dill for garnish
Instructions: Peel the potatoes and grate them on a fine grater. Squeeze out the excess water from the grated potatoes. In a large bowl, mix the grated potatoes, egg, and flour. Add salt and pepper to taste. Stir until the mixture is uniform. Heat the vegetable oil in a frying pan. Spoon small amounts of the potato mixture onto the pan, forming round pancakes. Fry on both sides until golden brown, about 3-4 minutes per side. Transfer the cooked pancakes to a paper towel to remove excess oil. Place a dollop of sour cream or a piece of butter on each pancake, then top with a teaspoon of black caviar. Garnish with finely chopped green onions or dill.
These potato pancakes with black caviar are a great choice for a festive breakfast or an appetizer at a celebratory dinner. They combine simplicity in preparation with a sophisticated taste.
Caviar and Smoked Salmon Canapés:
Ingredients:
1 loaf of good-quality white bread,
200g of smoked salmon,
1 jar of black caviar,
1 small red onion (finely chopped),
2 tbsp of chopped fresh dill
1 lemon (cut into wedges).
Instructions: Cut the bread into small rounds using a cookie cutter. Top each round with a piece of smoked salmon. Add a small spoonful of caviar on top of the salmon. Garnish with a sprinkle of chopped red onion and dill. Serve with lemon wedges.
Caviar Deviled Eggs:
Ingredients:
12 eggs,
1/2 cup of mayonnaise,
1 tsp of Dijon mustard,
1 tsp of white vinegar,
salt and pepper to taste,
black caviar for garnish.
Instructions: Hard-boil the eggs, then peel and cut them in half lengthwise. Remove the yolks and mix them with mayonnaise, mustard, vinegar, salt, and pepper. Pipe or spoon the yolk mixture back into the egg whites. Top each deviled egg with a small spoonful of caviar.
Avocado Salad with Caviar:
Ingredients:
2 ripe avocados, cut into chunks,
1 fresh cucumber, thinly sliced,
A handful of chopped dill,
Juice of 1 lemon,
2 tablespoons olive oil,
Salt and pepper to taste,
1 tablespoon black caviar
Instructions: Cut the avocados into bite-sized chunks and thinly slice the cucumber. In a bowl, combine the avocado chunks and cucumber slices. Add the chopped dill to the bowl. Drizzle lemon juice and olive oil over the salad. Season with salt and pepper to taste, and gently toss the salad to evenly coat the ingredients with the dressing. Carefully spoon the black caviar over the top of the salad, distributing it evenly. Serve the salad immediately, ensuring the caviar remains a prominent feature on top.
Enjoy this elegant and refreshing avocado salad, enhanced by the luxurious touch of black caviar, perfect for a sophisticated appetizer or a light meal.