RECIPES

To make delicious caviar blinis, start by mixing together 100 grams of wheat flour with 50 grams of buckwheat flour, a teaspoon of baking powder and a pinch of salt. In another bowl, beat an egg and add 200 ml of milk and a tablespoon of melted butter. Pour the liquid mixture into the flour mixture and stir until you get a smooth batter. Leave to rest for 30 minutes.

Meanwhile, heat a non-stick frying pan over medium heat and lightly grease it with butter. Pour small amounts of batter into the pan to form the blinis, cooking them until golden brown on both sides. Once ready, leave them to cool slightly.

To garnish, spread a little crème fraîche on each blini and add a generous dollop of caviar. If desired, garnish with chopped chives for a touch of freshness. Blinis with caviar are perfect to serve immediately, perhaps accompanied by a glass of champagne or ice-cold vodka for a truly refined experience.

To make these elegant egg, smoked salmon and caviar canapés, start by slicing hard-boiled eggs evenly. Take slices of whole-grain bread, preferably rye, and spread a thin layer of soft butter or crème fraîche on each slice of bread. Place a strip of smoked salmon and a few sprigs of fresh chives on each slice of bread. Then place a slice of hard-boiled egg on top of the salmon. Add a dollop of caviar on top of the egg for a touch of luxury, and garnish with a sprig of fresh dill to complete the presentation. These canapés are perfect for a refined appetizer, where the combination of fresh and rich flavors creates an unforgettable gastronomic experience.

To make these delicious caviar potatoes, start by cooking whole new potatoes in salted water until tender. Let them cool slightly, then cut them in half and gently scoop out some of the flesh to create a small cavity. You can season the inside of the potatoes with a pinch of salt and a little melted butter for added flavor. Next, fill each cavity with a generous dollop of caviar, using your favorite variety. Garnish each potato with a sprig of fresh dill for a hint of flavor, and serve as an elegant appetizer or special occasion snack. The contrast between the softness of the potato and the richness of the caviar makes this dish a real treat.

To make these elegant cucumber rolls with caviar, start by thinly slicing a long cucumber lengthwise using a mandolin or vegetable peeler to obtain even, translucent strips. On a cutting board, lay out each cucumber strip and place a small amount of a cream cheese and chopped herb filling in the center. Gently roll the cucumber strips into small cylinders. Once the rolls are formed, stand them upright on a serving platter. Add a generous dollop of caviar on top of each roll, using your favorite variety for a luxurious touch. Garnish with trout roe and a few small shrimp for color and flavor. To complete the presentation, you can decorate the plate with sesame seeds and crushed surimi shavings. This appetizer is perfect for a special occasion, combining the freshness of the cucumber with the creaminess of the cheese and the richness of the caviar, creating a light yet sophisticated dish.

To make this refined polenta with caviar dish, start by cooking the polenta in salted water according to the manufacturer’s instructions until it is smooth and creamy. Once cooked, pour the polenta into a rectangular baking dish and let it cool until it has solidified. Cut the cooled polenta into small, even cubes and reheat them briefly in the oven or in a pan to restore their softness and warmth. Next, arrange the polenta cubes on a serving plate and add a generous amount of caviar on top of each cube, creating a beautiful contrast between the creaminess of the polenta and the richness of the caviar. Next to the polenta, spread a strip of cream made with sour cream and a pinch of salt, garnished with chopped chives and thin strips of lemon zest, which will add a touch of freshness and acidity. This dish is a perfect example of how simplicity of ingredients can create a luxurious dining experience, ideal for an elegant appetizer or a refined main course.