Adapted from Olivia Adriance

INGREDIENTS

1 1/2 lbs small/peewee gold potatoes
3 cloves garlic
1 lemon, halved
salt
1/3 cup sour cream or creme fraiche
Zest and juice of 1/2 a lemon (or more to taste)
Tablespoon (or more) of chopped chives
Splash of maple syrup
Dash of garlic powder
Pinch of salt
Plaza Caviar, for garnish 

DIRECTIONS

1. Place potatoes in a saucepan and cover with about 1 inch of water
2. Smash garlic cloves and toss into the water. Squeeze lemon into the water, and then add lemon halves to the water. Add salt.
3. Bring to a boil and cook until tender
4. While potatoes are boiling, pre-heat oven to 425
5. Drain the potatoes and then set the pot of potatoes back on the stove uncovered to allow to dry a bit
6. Line a baking sheet with parchment paper and spray or drizzle with oil
7. Add the potatoes to the sheet pan and smash with a glass
8. Back the potatoes until the reach your desired crispiness
9. While potatoes are baking mix together creme fraiche (or sour cream), lemon juice, lemon zest, chives, maple syrup, garlic powder and salt.
10. Once potatoes are done, allow them to cool a little. Top with chive creme fraiche and caviar. Enjoy!

adapted from Ricardo Cuisine 

INGREDIENTS 

• 2 tsp powdered gelatin

  1/4 cup cold water

  2cups fresh corn kernels (about 2 ears)

  1 cup milk

  ½ cup whipping cream

  1/4 cup sugar

  1 tsp cornstarch

  2 egg yolks

  ¼ tsp vanilla extract

  1-2 oz Plaza de Caviar caviar of choice, for garnish

  DIRECTIONS

  1. In a bowl, sprinkle the gelatin over the water and let bloom for 5 minutes. Set aside.

  2. In a blender, purée the corn kernels and milk until smooth. Stir in the cream. Set aside.

  3. In a saucepan, off the heat, combine the sugar and cornstarch. Whisk in the egg yolks and vanilla until smooth. Add the corn mixture and bring to boil over medium heat, stirring and scraping the bottom of the pan.

  4. Remove the pan from the heat. Strain. Add the gelatine mixture and mix thoroughly. Pour into six 125 ml (½ cup)-capacity ramekins. Cover with plastic wrap and refrigerate for 6 hours or overnight.

  5. Top with generous spoonfuls of caviar and serve. 

adapted from Food & Wine


INGREDIENTS
1 pound peeled cooked red beets
1/4 cup dill pickle juice
1 tablespoon granulated sugar
1/2 tablespoon plus 1 teaspoon kosher salt, divided, plus more to taste
6 ounces cucmber, peeled, halved lengthwise, and seeded
1/2 cup cold water
1/4 cup chopped scallions
2 tablespoons finely chopped fresh dill, plus more for garnish
1/2 tablespoon fresh lemon juice 
3/4 teaspoon black pepper, plus more to taste
2 cups buttermilk
Hard boiled eggs for topping
Plaza de Caviar Caviar, for garnish

METHOD
1. Using large holes of a box grater, grate beets into a large bowl. Add pickle juice, sugar, and 1/2 tablespoon salt; toss to combine. Let stand at room temperature, uncovered, until flavors meld, about 30 minutes.
2. Using large holes of a box grater, grate cucumber into beet mixture in bowl. Add 1 cup cold water, scallions, dill, lemon juice, pepper, and remaining 2 teaspoons salt; gently stir until mixture is combined. Add buttermilk in 2 additions, gently stirring and folding until soup turns fuchsia and is evenly colored. Stir in additional salt and pepper to taste. (The soup should be assertively seasoned.)
3. Refrigerate soup, covered, until very cold, at least 2 hours or up to 3 days. Serve topped with hard-cooked eggs, caviar, and dill. 

INGREDIENTS
1/2 pound crab meat

1 teaspoon Worcestershire sauce

1 1/2 tablespoon mayonnaise

2/3 cup bread crumbs

1 tablespoon chopped fresh parsley 

1 1/4 teaspoon seafood seasoning (ex: Old Bay)

Neutral oil (for pan frying)

Plaza Golden Whitefish Roe, for garnish

Fresh parsley, for garnish 

METHOD

1. Look over the crab meat and make sure to remove any shell fragments that may remain.

2. In a mixing bowl, combine the crab, Worcestershire sauce, mayonnaise, parsley, bread crumbs, and seasoning. Mix everything together until well combined.

3. Shape mixture into mini crab cakes. Refrigerate the cakes while you preheat oil in a skillet over medium heat.

4. When the oil is heated, place crab cakes in the pan. Be sure to leave enough space to flip the cakes. Cook for 2-3 minutes on one side until golden brown, then flip and cook another 2 minutes. Remove to a paper towel-lined plate to drain. Top with Plaza Golden Whitefish Roe and parsley. 

INGREDIENTS
1 1/2 cups breadcrumbs
6 egg yolks
Neutral oil for frying
1/2-1 oz Plaza de Caviar Caviar, for garnish 
Microgreens, for garnish and for serving

DIRECTIONS
1. Sprinkle the breadcrumbs into a large plate. Use the back of a spoon to create six small wells in the breadcrumbs.
2. Carefully place an egg yolk into each well and cover yolks with breadcrumbs
3. Freeze the yolks in breadcrumbs for at least 8 hours
4. Heat oil in a large sauce pan to 350F. Carefully remove an egg yolk at a time and fry until golden brown, about one minute. Place yolks on a paper towel lined plate while finishing frying.
5. Top each yolk with a spoonful of caviar and a sprig of microgreen. Serve fried egg yolks on a bed of microgreens.