• Blinis
• Russian Buckwheat Blinis
• Crème Fraiche
• Smoked Salmon & Caviar
• Pasta with Caviar & Cream
• Warm Oysters with Cucumber & Caviar Butter
• Caviar Kisses
• Salmon Stuffed Potato Skins
• Smoked Trout Chowder

Blinis

These small pancakes are easy to make and are a perfect compliment to the delicate taste and texture of caviar.

• Blender-Easy Blinis:
• 3 eggs separated
• 1 ¾ cups whole or 2% milk
• 2 tbs melted butter
• ¼ tsp salt
• 11/4 c unbleached flour
• ½ c whole-wheat flour
• butter for skillet

Pour milk and egg yokes into blender and blend on low 15 seconds. Add salt, melted butter, and flour while blending on low 2 minutes. Whisk the chilled egg whites until stiff peaks form. Remove blender pitcher from base and gently fold in whites a little at a time. Use your best nonstick skillet and a good base of melted, lightly browned butter on medium heat. Pour batter to form 4" pancakes and pan fry to light golden brown 2-3 minutes per side. Blinis should be kept warm in a low oven and can be stacked loosely to maintain moisture.

Russian Buckwheat Blinis

• ¼ c warm water
• 1 heaping tsp dry yeast
• 1 c 2% milk at room temperature
• ¼ c buttermilk
• 2 tbs melted butter
• 2 eggs separated
• ½ c unbleached flour
• 1 c Buckwheat flour
• ¼ tsp salt
• butter for skillet

Dissolve yeast in 100-103 F water for 5 minutes Place egg whites in glass bowl in refrigerator to be whisked later. Sift together dry ingredients into a large bowl. In a separate bowl, mix melted butter  with 2% milk then add dissolved yeast. Gently mix these wet ingredients with the dry for 2 minutes by hand. Cover the bowl with plastic wrap and leave to rise 2-3 hours in a warm 70-80 degree F location. When risen and full of bubbles, whisk chilled egg whites until stiff peaks form. Mix the buttermilk in with the risen batter, then gently fold in egg whites. Using a good nonstick skillet, lightly brown butter for cooking blinis over medium heat. Pour batter into pan to form 4" pancakes and brown 2-3 minutes per side. Blinis should be kept warm in a low oven and can be stacked loosely to maintain moisture

Crème Fraiche

Traditional French cultured cream made easy: Combine 2 c heavy cream with 4 tbs buttermilk in a glass container, cover with plastic wrap, leave undisturbed at room temperature 12-20 hours. Mix, refrigerate, and serve within 1 week.

Use atop blinis with your favorite caviar

Other ideas:

• Mix with coarse black pepper, chives and horseradish to accompany our smoked sturgeon or salmon
• Use with fruits slightly sweetened

Used in soups or sauces without curdling

Smoked Salmon & Caviar

4 Servings

• 8 ounces of smoked salmon
• 1 cup heavy cream - whipped
• 1 tsp fresh Beluga or Sevruga caviar
• salt and pepper to taste

For the sauce

• 4 tbsp. extra virgin olive oil
• 1 tsp. prepared mustard - mild
• juice of 1 lemon
• salt and pepper to taste

Gently fold the prepared horseradish and the caviar into the whipped cream, season with salt and pepper. Place the slices of smoked salmon flat on the work surface, spread about two teaspoons of the caviar-cream mixture over them and then roll gently. For the sauce, blend the oil with the lemon juice, salt, and pepper and mix well until frothy. Serve the salmon rolls on a plate, dressed with the sauce and, if you wish to give a more definite flavor, sprinkle with freshly-snipped chives.

Pasta with Caviar & Cream

• 1/2 lb. pasta Ð linguini, fettuccini, spaghetti
• 6 Tbsp. unsalted butter
• 6 shallots, finely chopped
• 2 cups whipping cream
• 1/4 cup vodka
• Salt and pepper - to taste
• 1/4 cup chives
• 2 oz. Sevruga or golden Whitefish Caviar

Cook pasta and drain. Melt butter in heavy skillet over medium heat. Add shallots and stir 3 minutes. Add cream and vodka and bring to a boil. Boil until thickened to sauce consistency, stirring occasionally, about 8 minutes. Add pasta and toss until heated through then season with salt and pepper. Divide spaghetti among the plates and sprinkle the chives over the pasta and top off with caviar. Serve immediately.

Serves 4 for main course or 6-8 for appetizer servings.

Warm Oysters with Cucumber & Caviar Butter

• 1 box whole black peppercorns (for garnish)
• 1 box kosher salt (for garnish)
• 8 ounces seaweed (for garnish)
• 24 small oysters, shells scrubbed
• 1 seedless gourmet cucumber
• 4 ounces (1 stick) cold, unsalted butter, cut into pieces
• Salt and pepper
• 1/4 lemon
• 3 large shallots, peeled and finely diced
• 3/4 cup dry white wine
• 1 1/2 ounces caviar, Osetra preferred

Mix enough peppercorns and salt to cover 4 oven-proof plates. Place a generous handful on each plate and spread it evenly. Top with seaweed and set plates aside. Shuck the oysters. Refrigerate oysters and place six bottom shells atop the seaweed on each plate. (Recipe may be prepared ahead to this point.) Heat oven to 450 degrees. Peel cucumber, cut in half lengthwise, and then slice crosswise into 1/8-inch half-moon pieces. Place in a saucepan with 1tablespoon butter and cook over low heat until just tender but not soft. Season with salt and pepper, squeeze of lemon juice and keep warm. In a small, heavy-bottomed saucepan, heat the shallots with 1 tablespoon butter. When the shallots are soft, add the wine and boil until it is almost entirely evaporated. Working on and off the heat, make a beurre blanc by whisking in the remaining 6 tablespoons butter-a tablespoon or two at a time, making sure it does not liquefy. Hold in a warm place but not over direct heat. In each shell, make a bed of several cucumber slices and top with an oyster. Place plates in oven until oysters are warmed but not cooked, 2 to 3 minutes. Season the beurre blanc to taste with salt, pepper and lemon juice. Remove plates from the oven and spoon 1 tablespoon butter sauce over each oyster, top with caviar and serve with your favorite Champagne or white wine.

Caviar Kisses

• 1 small Cucumber, scrubbed and-trimmed
• 1/3 c Sour Cream
• 1 tbs. Dried dill weed
• Freshly ground black pepper-to taste
• 1 Jar red salmon caviar
• Fresh dill sprigs
• 8 Thin slices whole-wheat-bread
• Butter or margarine

Slice cucumber into 1/4-inch rounds. In a small bowl, combine sour cream, dried dill and pepper. Place one teaspoon of the sour cream mixture on each cucumber slice. Garnish each with about 1/2 teaspoon caviar and a dill sprig. Cut bread slices with heart-shaped cookie cutter and toast and butter. Place cucumber slices in center of serving plate and surround with toast hearts and serve.

Salmon Stuffed Potato Skins

• 1 Potato per person
• 1 1/2 oz Smoked salmon per person
• 2 tbs. sour cream per person
• A few tablespoons red or black caviar per person
• Chives

Wash the potatoes and prick with a fork then rub with salt. Bake in a 350F oven until potato is tender, about 1 hour. Cut in half and scoop out the flesh without breaking the skin, leaving only a thin layer of potato on the inside. Chop the smoked salmon and divide between potato halves then spoon in 2 tablespoons of sour cream, sprinkle chives and top off with red or black caviar.

Smoked Trout Chowder

By Karen Haigh, Originally From "Eating Well" magazine, February 1996. Good with smoked salmon too. Makes 10 cups.

• 2 teaspoons oil (preferably Canola or olive)
• 2 large vidalia onions, diced (about 2 cups)
• 2 celery stalks, diced
• 2 8-oz bottles clam juice
• 1 1/2 pounds red potatoes, peeled and diced
• 2 teaspoons dried thyme leaves
• 1/4 cup vermouth or sherry
• 4 cups milk
• 1/2 pound smoked trout fillet, flaked
• 1/4 cup chopped green onions
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

In a large soup pot, heat oil over medium heat. Add onions and celery, cook stirring occasionally, until the onions are soft and translucent (about 5 minutes). Add clam juice, potatoes and thyme. Cook covered over low heat until the potatoes are tender, about 15 minutes. Remove pan from heat.

With a slotted spoon, transfer about 3/4 of the vegetables to a blender and puree. Return puree to soup and bring back to a simmer over medium-low heat. Add vermouth, milk, trout and green onions and heat through. Season with lemon juice, salt and pepper. Ladle into bowls and serve.