Siberian Sturgeon Caviar Recipes: 8 Easy Serving Ideas
Eight Ways to Serve Siberian Sturgeon Caviar
These small dishes use restrained bases to showcase Siberian caviar. Choose two or three for a tasting instead of making every recipe at once. Each recipe uses one ounce of caviar; buying quantities should match the dishes you actually plan to serve.
Find the current product at Siberian Sturgeon Caviar and read the Siberian Caviar Guide for product background.
1. Endive Leaves with Cultured Cream
For 8 bites: 8 small endive leaves, 3 tablespoons crème fraîche, 1 ounce Siberian caviar and a few chives.
Wash and dry the leaves. Place a small amount of cream near the base of each leaf, divide the caviar among them, and add chives just before serving.
The crisp leaf gives a lighter alternative to a bread base.
2. Mini Crêpe Rolls
For 8 pieces: 2 plain cooked crêpes, 3 tablespoons crème fraîche and 1 ounce Siberian caviar.
Let the crêpes cool. Spread them thinly with cream, roll and cut each into four pieces. Stand the rolls on a plate and add caviar to the tops at service.
Use plain crêpes without a sweet filling.
3. Polenta Coins
For 8 bites: 8 small slices of cooked, chilled firm polenta, a little unsalted butter, 2 tablespoons crème fraîche and 1 ounce caviar.
Lightly brown the polenta in butter. Allow the coins to cool until just warm, then add cream and divide the caviar over them.
Prepare the cooked polenta ahead; add caviar only when serving.
4. Chilled Potato Salad Spoons
For 8 tasting spoons: 1 cup cooked, cooled diced potato, 2 tablespoons crème fraîche, finely cut chives and 1 ounce caviar.
Fold potato and chives into the cream. Refrigerate until serving. Divide among tasting spoons and top each with caviar.
Keep the potato mixture mild and omit strong pickles or mustard for this version.
5. Cauliflower Purée Cups
For 4 small servings: 1 cup cooked cauliflower, 1 tablespoon unsalted butter, enough milk to blend smoothly and 1 ounce caviar.
Blend the tender cauliflower with butter and a little milk. Divide into small cups and allow to cool until just warm. Add caviar at the table.
Use a small serving so the purée supports the roe without overwhelming it.
6. Radish and Cream Cheese Bites
For 8 bites: 8 broad radish slices, 3 tablespoons plain whipped cream cheese and 1 ounce caviar.
Dry the radish slices, add a thin layer of cream cheese, and divide the caviar across the bites immediately before serving.
Choose mild radishes and cut the slices thinly.
7. Plain Rice Crisps with Caviar
For 8 bites: 8 small unsalted rice crackers, 3 tablespoons crème fraîche and 1 ounce caviar.
Set out the crackers just before service. Add a small dot of cream and a portion of caviar to each. Serve promptly while the bases remain crisp.
Avoid strongly seasoned or sweet crackers.
8. Chilled Egg Salad Cups
For 4 small servings: 2 hard-cooked eggs, 1 tablespoon mayonnaise, 1 tablespoon crème fraîche, chives and 1 ounce caviar.
Chop the eggs and fold in mayonnaise, cream and chives. Chill, divide into small cups, and finish with caviar just before serving.
Taste the base before adding salt; the caviar supplies its own seasoning.
Preparation and Service
Prepare cooked bases first and store them appropriately. Keep the caviar refrigerated according to its label, open it near serving time, and add it after cooking. Serve small portions and keep the remaining tin cold. Use clean utensils and follow the product-specific instructions for storage after opening.
For classic blini, deviled eggs and other small-pearl caviar ideas, see Sevruga Caviar Recipes. For a broader menu, visit Black Caviar Recipes or browse the Black Caviar collection.
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