We are proud to announce that starting April 2016, most of the smoked fish we sell is Kosher certified by East European Kosher Certification.
Please visit the Kosher section of our site to see all Kosher products.
- 1/2 cup Champagne vinegar
- 2 tablespoons minced shallots
- 1 tablespoon minced chervil
- White pepper
- 12 Belon or other small, salty oysters, on the half shell
- 1 ounce Beluga Sturgeon Caviar
In a small bowl, combine all the ingredients except the oysters and caviar and chill for at least 15 minutes for the flavors to marry into the mignonette. Place the oysters on a decorative plate. Spoon a small amount of Mignonette over each oyster and top with a dollop of caviar.
Recipe courtesy of Emeril Lagasse, 2000
We are proud to announce the opening of our new restaurant:
OLMA CAVIAR BOUTIQUE & LOUNGE
420 Amsterdam Avenue
New York, NY 10024
More information will be available in the official press release.
- Prep time:
- Total time:
Serves: 12An easy and quick salmon and caviar appetizer that really does look stunning. Replace the pumpernickel bread with a cracker if preferred.
- chives for garnish
- 2 tablespoons (30 ml) salmon caviar
- 4 oz smoked salmon
- 1 teaspoon (5 ml) dill, finely chopped
- 3 tablespoons (45 ml) creme fraiche (or sour cream)
- 6 slices of pumpernickel bread
Use a cookie cutter to cut circles from the pumpernickel bread. Use a small cookie cutter to cut the salmon.
- 1 3/4 cups sushi rice
- 2 tbsp. rice vinegar
- 1/2 cup sour cream
- slices of Premium Norwegian Smoked Salmon
- 1 oz. black caviar of your choice
- chervil for garnish
Add sushi rice to boiling water, cover and allow to simmer on low for 15 min. or until tender. Lightly fluff the rice into a large bowl and toss rice with rice vinegar, and 1/2 tsp. salt until well coated.
When cool enough to handle, pat the rice into a 28cm X 30cm non-stick baking tray (If using a normal baking tray, line with plastic wrap).
Press the rice down firmly and leave to cool. Cover with plastic wrap and refrigerate.
Cut the rice lengthways into two equal pieces while in the tray. Using a palette knife, carefully lift one half of the rice and set aside.
Cover the rice remaining in the tray with a thin layer of sour cream, then top with the nova. With a sharp knife, cut the salmon into small squares.
Top each piece with caviar and a little chervil (you can shape it like little grape bunches with pea shoot leaves as shown).
Makes about 20 pieces.
Blini, baby pancakes, are usually made with buckwheat, but here we use cornmeal for texture and flavor. Born in Russia, blini are the perfect vehicle for caviar.
- Heat oven to 250°F.
- In a medium bowl, combine cornmeal, flour, baking soda, and salt and stir well to mix. Add egg and milk, and mix until smooth.
- Heat a heavy griddle or frying pan over medium heat until hot, then brush with oil. Using a spoon and working in small batches, drop tablespoons of batter into the pan. When bubbles form evenly on the top of the blini, turn (just once) and cook until golden.
- Transfer the first batch of cooked blini to a heatproof plate lined with paper towels and keep warm, covered, in the oven. Repeat with remaining batter.
- To serve, top each warm blini with 1 tablespoon crème fraîche, 1 teaspoon salmon caviar, 1/2 teaspoon osetra caviar, a pinch of chives, and a chervil leaf. Serve immediately.
Charles Heidsieck Brut Réserve. You could find another wine besides Champagne to go with this dish, but why mess up a good thing? Because of the texture and assertive flavor of the cornmeal, though, the best plan is to choose a mature Champagne with some toast and yeast characteristics that match it. After that, let nature handle the rest: Little oily fish eggs, meet little refreshing citrus bubbles. It’s a perfect match.
The perception is that when you buy caviar you’re going to have to take out a mortgage for it.
But this isn’t necessarily the case. In fact, there are some amazing, delicious caviar available for less than $80 per ounce, a steal by caviar standards — RUSSIAN OSETRA KARAT CAVIAR ($78 for 1oz), WHITE STURGEON CAVIAR ($54.50 for 1oz), and SIBERIAN OSETRA CAVIAR ($49 per 1oz), just to name a few.
We actually recommend starting with the lower-priced options if you’re a caviar beginner, because if the price is higher, the caviar will have matured longer and will thereby have a stronger taste you should really acquire over time.
RUSSIAN OSETRA KARAT CAVIAR is produced by “Caviar Galilee”, one of the longest running fish farms in the Kibbutz Dan in Israel. The Russian Osetra fingerlings, which are imported to the Farm directly from the Caspian Sea, are raised in conditions that are most similar to natural conditions, enabling the quality of world known and prized elite caviar. The delicious taste, freshness and high quality of genuine Russian Osetra Caviar make Karat Caviar a pure delight.
White Sturgeon Caviar is smooth and slightly nutty, with a firm texture. With an intense aroma and an unmistakable flavor, this exquisite caviar is large sized. Caviar experts will particularly love the translucent color of the eggs, which can vary from Golden brown to dark color with glossy appearance. This caviar originates from the Italy and can be compared to the taste of the Caspian Russian Osetra caviar.
Siberian OSETRA Caviar – famed raised in commercial fisheries. Caviar produces a medium sized roe that is light to dark grey in color. The highlight is the Siberian OSETRA Caviar’s flavor, which is revered for it’s firm bead with a strong taste of the sea. The Siberian Sturgeon usually matures within 8 years, averaging over 100 pounds in weight and 5 feet in length.
- 1 (12-ounce) baking potato, like russet, peeled and in enough water to cover
- 6 cups vegetable oil, for frying
- 1/4 teaspoon salt
- 1/2 pound sliced smoked salmon
- 1/4 cup sour cream
- 3 teaspoons (or more) osetra caviar
- Fresh dill, for garnish
To make the gaufrette potatoes, adjust the mandoline so that the ridged blade is exposed by about 1/8 of an inch. Remove the potato from the water and pat dry with a paper towel. Hold the potato at an angle of 45 degrees, and run the potato over the ridged blade of the mandoline. (The first slice will not be usable, so discard it.) Turn the potato sideways 45 degrees in the opposite direction, this will make your first waffle-cut potato slice. Repeat the process, turning the potato after each pass over the blade to maintain the waffle-cut. Place the potato slices in cold water to keep them from oxidizing. Heat the oil to 350 degrees F in a 1-gallon pot.
Working in batches, add the potato slices a few at a time to the hot oil. Turn occasionally to ensure even browning, and cook until golden brown and crispy, about 3 to 4 minutes. Using a slotted spoon or strainer, remove the chips from the oil and place on a paper-lined plate and sprinkle with the salt. To assemble the dish, cut the gravlax slices into small 1 to 2-inch length pieces and arrange 1 piece of smoked salmon on top of each potato chip. Top each chip with a small dollop of sour cream, and place 1/4 teaspoon or more of caviar on top of the sour cream. Garnish with a small sprig of fresh dill, and serve.
- 2 tablespoons olive oil
- 2 medium shallots, finely chopped
- 1 pound white mushrooms, finely chopped
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- 3 tablespoons creme fraiche
- 2 tablespoons fresh chervil, chopped
- 6 sheets of frozen phyllo dough, thawed
- 6 tablespoons unsalted butter, melted
- 24 fresh chives
- 1 ounce Russian Osetra Caviar
DIRECTIONS In a medium saucepan, heat the olive oil until hot but not smoking. Add shallots, and cook over medium heat until translucent, about 3 minutes. Stir in mushrooms, and cook until they are soft and all the liquid is absorbed, about 7 minutes. Stir in salt and pepper. Remove from heat, and set aside to cool. When cool, fold in the creme fraiche and chervil until combined. Set aside. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Lay one sheet of phyllo on a clean work surface. Brush phyllo lightly with melted butter, and top immediately with a second sheet of phyllo. Brush again with butter, and top with a third sheet of phyllo. Repeat with remaining 3 sheets of phyllo. Using a pizza cutter, cut the stack of layered phyllo sheets into 24 four-inch squares. Place a teaspoon of mushroom filling in the center of each square. Carefully draw up the sides of the squares and pinch them together to seal in the filling. Place purses on the parchment-lined baking sheet, and bake until the edges are golden brown, about 20 minutes. Let cool slightly. Tie a chive around each pinched phyllo purse, and top with 1/4 teaspoon caviar. Serve phyllo purses warm.
In a medium saucepan, heat the olive oil until hot but not smoking. Add shallots, and cook over medium heat until translucent, about 3 minutes. Stir in mushrooms, and cook until they are soft and all the liquid is absorbed, about 7 minutes. Stir in salt and pepper. Remove from heat, and set aside to cool. When cool, fold in the creme fraiche and chervil until combined. Set aside.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Lay one sheet of phyllo on a clean work surface. Brush phyllo lightly with melted butter, and top immediately with a second sheet of phyllo. Brush again with butter, and top with a third sheet of phyllo. Repeat with remaining 3 sheets of phyllo. Using a pizza cutter, cut the stack of layered phyllo sheets into 24 four-inch squares.
Place a teaspoon of mushroom filling in the center of each square. Carefully draw up the sides of the squares and pinch them together to seal in the filling. Place purses on the parchment-lined baking sheet, and bake until the edges are golden brown, about 20 minutes. Let cool slightly. Tie a chive around each pinched phyllo purse, and top with 1/4 teaspoon caviar. Serve phyllo purses warm.
1 1/2 tablespoons lemon juice
1 teaspoon minced shallot (1 small shallot)
1/2 teaspoon pink peppercorns, crushed
2 tablespoons chilled prosecco
12 oysters on the half shell
2 ounces hackleback or paddlefish caviar
Combine the lemon juice, shallots and peppercorns in a small bowl. Let sit in the fridge for about 1 hour to let the flavors marry.
Just before serving, add the prosecco to the sauce and season with a pinch of salt. Spoon the desired amount of the mignonette sauce over the oysters and top each with a dollop of caviar. Serve immediately.
Recipe courtesy of Giada De Laurentiis