RECIPES

  • SAFFRON PANNA COTTA WITH CAVIAR

    SAFFRON PANNA COTTA WITH CAVIAR

    INGREDIENTS
    400mL heavy cream plus enough milk to make 2 1/4 cups total
    3 tbsp sugar
    A hefty pinch or 2 of saffron threads
    Pinch of salt
    2 tbsp water
    2 1/4 tsp unflavored gelatin
    Your choice Plaza de Caviar for garnish

    DIRECTIONS
    1. In a small saucepan pour the milk+cream. Add sugar, saffron and salt. Heat over medium low, stirring, until sugar has dissolved.
    2. Bring pot just to a slow simmer then turn off the heat and steep for 30 minutes. 
    3. Meanwhile, in a small bowl, mix water with gelatin, let soften for 2 minutes. 
    4. Strain the cream mixture, mix gelatin into it and divide into about 4 small glasses or jars. 
    5. Let chill and firm up in the refrigerator for 6 hours or preferably overnight. 6. Top with Plaza Caviar before serving. Enjoy!

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  • Super Greens Lasagna with Smoked Sturgeon

    Super Greens Lasagna with Smoked Sturgeon
    Recipe adapted from Chef Tom Walton

    INGREDIENTS
    750 grams cottage cheese
    1 1/2 cups finely grated parmesan cheese 
    1/2 cup pesto
    1/3 cup vegetable stock
    salt, pepper
    4 tbsp olive oil
    1 leek washed well, finely sliced
    3 cloves garlic, roughly chopped
    1/2 bunch kale and rainbow chard
    4-6 fresh or cooked lasagna sheets
    10-12 oz Tsar Nicoulai Smoked Sturgeon, cubed

    DIRECTIONS
    1. In a large bowl, combine the cottage cheese, 1/2 the parmesan, 1/2 the pesto, vegetable stock, and a little pepper. Set aside (blend a little with an immersion blender if the cottage cheese curds are very large)
    2. Place a large frying pan over medium heat and add half the oil. Add leek and garlic to the pan and sauté until softened, about 2-3 minutes. 
    3. Add the kale and chard leaves, some salt, and sauté until wilted (you can cover with a little and allow to cook for 4-5 minutes. Transfer to a bowl and let cool. 
    4. Preheat oven to 425F
    5. Spoon 1/3 of the cottage cheese into a baking dish followed by half the greens, half the sturgeon. Sprinkle some parmesan on top, then add a layer of lasagna sheets. Repeat the layers, topping the final lasagna sheets with the remaining cottage cheese and a good sprinkle of parmesan cheese. 
    6. Drizzle with remaining olive oil and bake for 30-35 minutes. 
    7. Serve each piece with a some of remaining pesto spooned over.
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  • BUTTERNUT SQUASH, RICOTTA AND CAVIAR TOAST

    BUTTERNUT SQUASH, RICOTTA AND CAVIAR TOAST
    INGREDIENTS
    3/4 cups whole-milk ricotta
    Lemon zest, to taste (optional)
    Pinch of salt
    About 15 slices of toasted baguette (not too thick)
    pound butternut squash, peeled, seeded, cut into small cubes (about 2 cups)
    Oil for roasting (plus salt, to taste)
    Plaza Royale Caviar (or other of your choice)
    Chopped chives or fried sage, for garnish

    DIRECTIONS
    1. Mix together ricotta, zest (if using) and pinch of salt in a mixing bowl until combined. Taste the ricotta and adjust the seasoning as necessary.
    2. Toss butternut squash with olive oil and salt. Arrange in a single layer on a rimmed baking sheet. Roast at 425, tossing occasionally, until squash is golden and tender, 25-30 minutes. Let cool on sheet.
    3. While the squash cools, toast baguette slices with preferred method - on frying pan with some oil, in the broiler or in a toaster oven.
    4. Spread the ricotta mixture over the toasted baguette slices. Add a spoonful of the roasted butternut squash. Top with caviar and chives or sage. Enjoy!
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  • CRISY RICE BITES WITH SALMON TZATZIKI

    CRISY RICE BITES WITH SALMON TZATZIKI

    Inspired by FoodMyMuse's Nobu Copycate recipe on Instagram


    INGREDIENTS
    Crispy Rice
    1 1/4 cup sushi rice 
    1 2/3 cup water
    2 tbsp rice vinegar
    1/2 tbsp sugar
    2 tbsp potato startch
    Pinch of salt
    Oil to pan fry

    Assembly
    Tsar Nicoulai Smoked Salmon Tzatziki Dip
    1 avocado, smashed and seasoned with salt
    Cucumber slices, about 12-15
    Thin slices of jalapeno, to taste (optional)
    Dill sprigs

    DIRECTIONS
    1. Cook your rice as per the directions or in a rice cooker.
    2. Mix the sugar and rice vinegar well. Add it to the rice along with the potato starch and mix really well.
    3. Cover a baking sheet with plastic wrap, spread and press the rice into the sheet in an even layer - you want it to be 1/4 - 1/2 inch thick. Cover with plastic wrap, place another container over it and add a weight on top. Refrigerate for 4-8 hours and then freeze for 30 minutes.
    4. Cut your rice into rounds or squares. This will yield about 12-16 rounds depending on the size and thickness. 
    5. Cover your pan with about 1/2 inch oil, add your rice rounds and fry until golden brown on both sides, about 8-10 minutes. Let cool slightly
    6. Spread smashed avocado on each rice bite. Add a cucumber slice on top of the avocado, pipe or spread the Smoked Salmon Tzatziki next and top with jalapeno and/or dill sprigs if desired. Enjoy!


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  • SHRIMP DUMPLINGS WITH CAVIAR

    SHRIMP DUMPLINGS WITH CAVIAR

    recipe from London Bruncher on Instagram

    Makes 6 dumplings

    INGREDIENTS

    1/3 lb prawns (about 10-11 size 31-40 prawns)
    3 tablespons chives, finely chopped (plus more for garnish)
    1/2 garlic clove, minced
    Small knob of ginger, minced
    1 teaspoon sesame oil
    1 teaspoon soy sauce
    1 teaspoon corn starch
    Pinch of salt and pepper
    3 rice paper sheets
    Oil for panfrying
    Plaza Caviar, for garnish

    DIRECTIONS
    1. Mix together prawns, chives, garlic, ginger, sesame oil, soy sauce, corn starch, salt and black pepper
    2. Dip a sheet of rice paper into room temperature water for a few seconds until beginning to soften (a frying pan works well for this). Don't leave for too long or it will over soften.
    3. Cut the rice paper sheet in half, add a spoonful of the prawn mixture to the center (about 1 tablespoon) and fold the rice paper over the filling to seal it in.
    4. Pan fry in some oil until crispy on both sides and cooked through. 
    5. Top with a spoonful of caviar, sprinkle on some chives, and serve with your favorite mild dipping sauce (or eat as is). Enjoy!

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  • CARAMELIZED LEEK & SMOKED SALMON DIP

    CARAMELIZED LEEK & SMOKED SALMON DIP

    Adapted from Sara Tane


    INGREDIENTS
    4 tablespoons neutral oil
    3 medium leeks (white and light green parts only), rinsed and thinly sliced
    Salt and pepper
    6oz Tsar Nicoulai Smoked Salmon, cut/flaked into small pieces
    8oz cream cheese, softened
    1/2 cup sour cream
    1 lemon, zested and juiced
    1/4 cup fresh chives, basil, dill, and/or parsley (plus more for garnish if desired)
    Potato chips, for serving
    Plaza Caviar or Roe, for topping if desired

    DIRECTIONS
    1. Heat oil in a large skillet over medium heat. Add leeks and toss to coat in oil. Season with salt and pepper. Cook until caramelized and very soft, about 15 minutes, stirring frequently. Lower heat or remove from heat temporarily if it starts burning.
    2. In a large mixing bowl, add salmon, cream cheese, sour cream, lemon zest, lemon juice, herbs, and leeks. Mix together until well combined. 
    3. Transfer dip to a serving bowl and serve with potato chips. Top with Plaza caviar and roe if desired. 

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