Recipe ideas for sustainable Canadian caviar, Northern Divine Caviar. Indulge with these easy to prepare dishes.
1. OYSTER WITH MIGNONETTE AND CAVIAR
Combine ¼ cup (60 ml) red wine vinegar, 1 tablespoon (15 ml) minced shallot, and ½ teaspoon (2 ml) black pepper in a small bowl.
Drizzle over oysters and top with white sturgeon caviar.
2. SCALLOP AND BUERRE BLANC
Combine 1-2 shallots chopped fine, 1 cup (250 ml) white wine, and ¼ cup (60 ml) lemon juice in a saucepan over high heat until reduced to 2 tablespoons (30 ml). Add 1 tablespoon (15 ml) cream bringing mixture to the boil.
Reduce heat and add 12 tablespoons (180 ml) of butter in cubes one at a time whisking continuously.
When reduction is emulsified season with salt and pepper to taste.
Serve with pan seared scallop topped with white sturgeon caviar and mashed potatoes.
3. SMOKED SALMON MOUSSE ON TOAST
In a blender or food processor place 1/2 pound (230 g) smoked salmon, ¼ cup heavy cream, ¼ cup sour cream, ½ cup (125 g) cream cheese, juice of a lemon, 1 tablespoon (15 ml) chopped dill, 1 tablespoon (15 ml) chopped chives and blend until smooth.
Season with salt and pepper to taste and blend to incorporate. Serve spread over buttered toast and topped with Ikura Salmon Caviar.
Excerpt from an article that appeared in the Spring 2014 issue of City Style and Living Magazine. Want more recipe ideas?
