Thanks for your patience and kind emails during our rather long blog post gap of a year, we are excited to be rolling out new and creative ways to enjoy many delicious types of sustainable roes. In addition this season we plan to share a few caviar farm visits via our blog that should make for some fun education, learning the whole caviar process from farm to your table…stay tuned!
Back to Basics/Finding Your Base
When eating Caviar, the most particular of connoisseurs will tell you that it is best enjoyed solo, or on its own. While I greatly enjoy this method, I like the challenge of finding the perfect base to accompany these divine morsels. This can be quite a task because you have to consider the type of caviar or roe you are pairing, and seek out a base that will enhance and compliment, without overpowering or diminishing the delicate flavors and textures of the eggs.
My personal favorite base is the buckwheat blini which is so special, it has its own featured post (https://caviarblog.com/2012/02/04/buckwheat-blini-recipe/). However, if you are looking something different, here are some other ideas I tested out, that you may enjoy with various caviars or roes.
Toasted Sourdough Baguette (Simple, but perfect with our BEST Plaza caviars)
Pictured: Plaza Royale White Sturgeon Caviar rests on Broiled Atlantic King Salmon and crème fraiche on fresh toasted San Francisco sourdough baguette.
Prep and Outcome: Slice thin, toast, top with your favorite caviar, or like I did with very lightly salted, fresh salmon, Ahi or other favorite fresh fish, and ENJOY! With these ingredients, I could not have gone wrong. The delicate White Sturgeon Caviar was perfectly complimented by the broiled salmon. Try this, you will not regret it and your guests will be impressed!
Mashed Purple Potatoes
Pictured: Trout Roe nestled in a spoonful of mashed purple potatoes, crème fraiche and chives.
Prep and Outcome: The purple potatoes boiled and mashed with a little butter and cream were an awesome base, a little sweet, pretty and allowed you to really taste the trout roe. I would use this base again with anything from trout and salmon roe, up through the highest end Plaza Sturgeon Caviars. Versatile and utterly delicious.
Pictured: Wild Plaza Paddlefish and Wild Plaza Trout Roe generously piled atop Deviled eggs.
Prep and Outcome: Place eggs in pot and cover with cold water, cover and bring to a boil, when the water boils, turn it off and let eggs sit covered in the water for 15 minutes. Remove the eggs to a bowl and allow to cool until they can be handled. Peel the eggs and cut them in half lengthwise. With a spoon, gently remove the yolks into a small bowl. Add mayonnaise, spicy mustard, paprika, black pepper, and mix well. Carefully scoop a small amount of this mixture back into each half egg. Top with your favorite caviar and enjoy. Both the Wild Plaza Paddlefish and Wild Plaza Trout Roe held up nicely to the flavors in the deviled eggs and were well balanced in flavor and texture.
Mixed Sweet and Golden Potato Latkes
Pictured: Wild Plaza Paddlefish Roe atop Cold Smoked Salmon and cream Fraiche on a crispy latke.
Prep and Outcome: Grate one sweet potato, one golden potato (approximately the same size) and half a sweet yellow onion. Mix together with one tablespoon of all-purpose flour, cracked black pepper and a pinch of salt (optional). Beat one large egg and add to the mixture. Heat vegetable oil in a frying pan and heat over medium Form small (bite sized) pancakes, packing them together as well as you can and gently place them in a frying pan, flatten and fry until golden brown on each side, drain on paper towels and blot to remove excess oil. Immediately top with your preferred caviar and other accoutrements serve hot. This was a perfect bite, the flavor of the latkes perfectly complimented all three caviars and roes. A new favorite!
So stay tuned for many more fun recipes and upcoming farm visits, in the meantime enjoy some of the images below!