Recipes

Please visit this link often. We are always adding new ideas from our kitchen and creations from our customers.
We start here with the quickest and easiest ways to enjoy our salmon caviar. The pictures are self-explanitory!

 

Ingredients: potato chip; cream cheese, ricotta cheese, avocado pureé o creme fraiche (all optional) and salmon caviar.
Prep time: less than 2 minutes.
You can replace the potato chip with melba toasts or many different types of crackers.

 

Ingredients: hard-boiled egg (chicken, duck, quail), mayonnaise (optional), salmon caviar.
Prep time with mayonnaise: 10 minutes.
Prep time without mayonnaise: 5 minutes.
With mayonnaise: carefully remove the egg yolks and mix them with small amount of mayo until creamy. Put the mixture back into the egg whites and top with a spoonful of salmon caviar.

 

Ingredients: blini, dark rye, or other very dark bread; cream cheese, ricotta or creme fraiche, salmon caviar.
Party suggestion: Serve this Russian treat with a shot of good vodka.
Prep time: less than 5 minutes.

 

Ingredients: celery stalks* cut in bit size pieces; cream cheese, ricotta or creme fraiche, salmon caviar.
Prep time: less than 5 minutes.
*The celery can be replaced with cucumber slices.

 

Ingredients: gnocchi, salmon caviar, hard boiled quail eggs (optional), basil (optional).
Prep time: 10 minutes
This recipe can be varied in many ways, substituting gnocchi for any other pasta, substituting the quail eggs for a light cream sauce, substituting the basil with lemon peel, etc. Let your imagination wander, our salmon caviar will easily adjust!

We continue with a bit more elaboration:

Lemon Fettuccine with Asparagus and Salmon Caviar
(2 servings)

Ingredients
85 gr. fettuccine
200 gr. asparagus, trimmed, each spear cut into 4 pieces
½ C cream
2 T butter, room temperature
1½ t grated lemon peel
4 T grated Parmesan cheese

2 t fresh lemon juice
2 T salmon caviar
2 T chopped fresh chives

Preparation
Cook pasta in large pot of boiling salted water until almost tender. Add asparagus and cook until they are tender but still firm to bite, about 3 minutes longer. Drain. Transfer to large bowl.

Meanwhile, stir cream, 1 T butter, and lemon peel in heavy small saucepan over medium-high heat until mixture comes to simmer. Reduce heat to low. Whisk in 2 T cheese. Cook until sauce is smooth and thickens slightly, stirring constantly, about 1 minute.

Add sauce to pasta and asparagus and toss to coat. Add remaining 1 T butter, 2 T cheese, and lemon juice; toss again to coat. Divide pasta mixture between 2 warm bowls. Spoon salmon caviar atop pasta. Sprinkle with chives and serve.

Fetuccini con limón, espárragos
y caviar de salmón.