Thursday, August 15, 2013

Beluga Caviar with Potatoes Recipe

Beluga Caviar with Potatoes Recipe
- 1.5 ounces beluga caviar
- 12 small red potatoes
- 1/4 cup milk
- 1/2 tablespoon butter
- 2 tablespoons crème fraiche
- 1/2 tablespoon chives (and more for garnish)
- 1 tablespoon butter, melted
- Salt and ground pepper

1. Place the potatoes in a pot and cover with water. Boil until tender.
2. Cut tops off potatoes when cool. Scoop out flesh and set aside. The potato shell should be ¼ inch thick.
3. Slice off bottom of each potato to make it stand upright. Place potatoes on baking sheet and preheat oven to 375 degrees.
4. In a small saucepan, heat the milk and add butter so it melts.
5. Take the potato flesh and push it through a ricer or sieve. Add milk and stir until creamy. Add crème fraiche, salt and pepper, and 1/2 tablespoon of chives.
6. Fill the mixture into the scooped out potato shells.
7. Bake for 15 minutes and brush with melted butter. Continue baking for another 15 minutes.
8. Remove from oven and top with about 1/4 teaspoon of BELUGA caviar each and chives to garnish.
9. Serve this Beluga caviar recipe as an appetizer or side dish...enjoy it!

Thursday, July 26, 2012

Caviar Spread Recipe

Beluga Caviar Spread Recipe

Beluga Caviar Ingredients:

* 2 ounces Beluga caviar
* 3 scallions, chopped fine
* 2 bunches parsley, chopped fine
* 1/2 lemon
* 1 pint small curd cottage cheese
* 1/2 cup light sour cream
* 3 hard-boiled eggs
* Crackers

Chop hard-boiled egg whites and yolks separately. Mix sour cream, egg whites and cottage cheese together. In medium bowl layer: part of parsley, 1/2 of cottage cheese mix, scallions, balance of cotttage cheese mixture. In center, place egg yolk, surround with circle of beluga caviar. Ring bowl with rest of parsley. Squeeze lemon juice over top. Serve with crackers. Enjoy  the caviar !

Wednesday, June 15, 2011

Spaghetti with Beluga Caviar and Asparagus Recipe

Spaghetti with Beluga Caviar and Asparagus Recipe


* 1 teaspoon olive oil
* 1 Tablespoon salt
* 1-1/2 pounds spaghetti
* 1-1/2 Tablespoons butter
* 2/3 cup heavy cream
* 1 pound asparagus spears, sliced
* Salt and pepper to taste
* 1 pound smoked salmon, cut into small pieces
* 1/4 cup Beluga Caviar

Bring a large saucepan of water to a boil, adding a teaspoon of olive oil and a tablespoon of salt. Cook the spaghetti until al dente.

While the pasta is cooking, make the sauce. Heat the butter, heavy cream, and asparagus in a nonstick saucepan. Add salt and pepper to taste. Bring to a simmer and remove from the heat. Stir in the salmon and cook for 6 to 7 minutes.

Drain the pasta in a colander. Tip it into a bowl and add the sauce. Toss lightly. Top with beluga caviar and serve at once, preferably with a few slices of rough country bread.

Sunday, May 15, 2011

Smoked Belvedere Salmon with horseradish sour cream dip and beluga

Smoked Belvedere Salmon with horseradish sour cream dip and beluga

  • skinless salmon fillets
  • rock salt
  • walnut oil
  • fine maple sugar
  • maple wood
  • fresh grated horse radish
  • chopped onion
  • fresh ground black pepper
  • beluga caviar

place clean lean skinless salmon fillets for 4 Hour in rock salt, place in running water for 1 Hour and dry for 30 minutes.
moisten with walnut oil and sprinkle with fine maple sugar.
cold maple wood smoke for 2 Hours.
for the dip you fold fresh sour cream, fresh grated horse radish , chopped onion, fresh ground black pepper and a hint salt. Top dressing with beluga caviar and serve.

Friday, April 15, 2011

Oyster Martinis with Beluga Caviar Recipe

Oyster Martinis with Beluga Caviar Recipe

Fresh oysters are served with a topping of shallots, chives, champagne vinegar, and beluga caviar.
Beluga Caviar Ingredients:

* 1/4 cup (60 mL) finely minced shallots
* 4 Tablespoons (60 mL) chopped chives
* 1/3 cup (80 mL) champagne vinegar
* 3 Tablespoons (45 mL) cracked black pepper
* 36 oysters in the shell
* Crushed ice
* 2 ounces (60 g) beluga caviar

Combine the shallots, chives, vinegar, and pepper to make a mignonette sauce and reserve.
Shuck oysters, loosen muscle from bottom shell, then remove top shell.
To assemble hors d'oeuvre: Place the shells on a bed of crushed ice. Place an oyster inside each shell. Top each with a teaspoon of mignonette sauce and a dollop of beluga caviar....enjoy it !

Friday, July 9, 2010

Beluga Caviar Mold Recipe

Beluga Caviar Mold Recipe

Beluga Caviar Recipe Ingredients
- 4 ounces caviar (beluga,whitefish or lumpfish preferred)
- 1 envelope gelatin, unflavored
- 1/4 cup water
- 1.5 cup sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons lemon juice
- 2 tablespoons onion, grated
- 1/4 tablespoon sugar
- 1 dash hot pepper sauce
Parsley sprigs
Salt and white pepper

Beluga Caviar Recipe INSTRUCTIONS
1. Sprinkle water over gelatin until softened.
2. Warm 1 cup of sour cream and add gelatin while stirring. Make sure gelatin melts and remove from the heat.
3. Mix in mayonnaise, lemon juice, onion, sugar and hot pepper sauce.
4. Rinse beluga caviar with cold water. Set aside 1 tablespoon of caviar and add the rest to the sour cream mixture. Season with salt and white pepper.
5. Empty mixture into greased mold. Chill until firm.
6. Unmold onto plate. Add sour cream and reserved caviar on top.
7. Arrange parsley sprigs around caviar mold.
8. Serve this beluga caviar recipe with toast rounds...enjoy it ! Amazing !

Beluga Caviar Eggs Recipe

Beluga Caviar Eggs Recipe

Beluga Caviar Recipe Ingredients:
- 6 tablespoons of beluga caviar
- 6 hardboiled eggs
- 1 tablespoon sour cream or mayonnaise
- 1 tablespoon green onions or chives, chopped
- 1 tablespoon parsley, chopped
- 1 teaspoon ground pepper

Beluga Caviar Recipe
1. Cut eggs in half and remove yolks. Set aside the egg whites.
2. Mash the yolks and mix with the beluga caviar and the rest of the ingredients.
3. Scoop the mixture into the egg white halves.
4. Serve this beluga caviar recipe on a bed of greens with Russian dressing...enjoy this delicate dish !!
beluga caviar-recipes