INGREDIENTS

3 cooked lobster tails
Chopped chives, to taste
4 tablespoon butter, melted and slightly cooled
Pinch of salt
Brioche bread cut into 3 thick rectangular pieces
Oil for frying
Chives, for garnish
0.5 - 1 oz Plaza Caviar

DIRECTIONS
1. Chop lobster tails and mix in a bowl with chopped chives, butter and salt.
2. Heat oil in a skillet and pan fry brioche so that all sides are browned and crispy (be careful not to burn).
3. Top each toast with lobster, a generous spoonful of caviar and chives. Enjoy!

INGREDIENTS
Puff Pastry Sheets
Water
Egg, slightly beaten for egg wash
5oz container Crème Fraiche
Handful of dill, finely chopped
Lemon juice
1oz jar Plaza Caviar of choice (we used Royale)
Extra dill sprigs, for garnish

DIRECTIONS
1. Preheat the oven to 375°F.
2. Roll out the pastry to a thickness of about ½ inch
3. Using a fluted 2 ½-inch round cookie cutter or biscuit cutter, cut out around 24 circles from the pastry (number of circles depends on how much and what puff pastry you are using).
4. Using a 1 ½-inch round cookie cutter or biscuit cutter, cut out the middle of 12 of the pastry circles, saving the outer ring to stack on top of the solid circles
5. Brush the solid circle with a little water. Brush a little water on a ring and place the ring on top of the solid circle, lining up the edges. Brush with egg wash.
6. Place the circles on a baking sheet lined with parchment paper.
7. Bake the circles for 20-25 minutes until they are a dark golden brown.
8. While the vol au vents are baking, mix creme fraiche with chopped dill and lemon juice to taste. 
9. Let vol au vents cool after baking, fill with the creme fraiche (we recommend using a piping bag or Ziploc) and top with caviar and a sprig of dill. Enjoy!

INGREDIENTS
1 sheet of thawed puff pastry dough
about 4 oz of cream cheese, softened
1/2 bunch of dill, finely chopped
Zest of 1/2 a lemon
4-6 oz Tsar Nicoulai Smoked Salmon, cut into pieces
Egg wash, if desired
1oz Plaza Caviar


DIRECTIONS
1. Preheat oven to 350F. 
2. Mix cream cheese, dill and lemon zest. Set aside. 
3. Roll our puff pastry dough (in landscape orientation) and cut into 6 strips, horizontally.
4. Carefully spread cream cheese mixture on every strip.
5. Place salmon all the way lengthwise along the top half of each strip of puff pastry, spacing each piece out a little. Let the salmon partially hanging over the top of the puff pastry. Roll up every strip into a rosette (as if rolling up measuring tape)
6. Place rosettes into a greased muffin tin. Brush with egg wash if desired. Bake for about 35 minutes, or until puff pastry is golden brown. 
7. Let rosettes cool slightly and top with caviar. Enjoy!

INGREDIENTS
Large 18oz wheel of Brie, left in fridge to get cold so it's easier to remove the rind and cut
1-2oz jar of your favorite Plaza caviar (we used Classic)
Water crackers, for serving

DIRECTIONS
1. Remove rind from cold brie and cut into large cubes. Let the cubes come to room temperature
2. Blend brie in a food processor until light and fluffy
3. Spread brie on a plate or cutting board and top with Plaza Caviar. Serve with crackers. Add to a charcuterie board, if desired. Enjoy!

INGREDIENTS
12 saltine crackers
12 thin slices of parmesan cheese (or more - enough to cover each cracker)
6oz Tsar Nicoulai Shoyu Candied Sturgeon, cut into 12 slices
Brown sugar (about 3-6 tsp)

DIRECTIONS
1. Preheat oven to 300F. Line up crackers on a lined baking sheet.
2. Top each cracker with a slice of parmesan, followed by a slice of Shoyu Candied Sturgeon
3. Sprinkle about 1/4-1/2 tsp of brown sugar on top of each sturgeon cracker
4. Bake for about 25 minutes or until the sugar is melted/shiny and the cheese is melted. Enjoy!

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!