Makes 2 rolls
INGREDIENTS
2 nori sheets
1 batch of sushi rice (you will have leftovers), cooled to room temperature
5oz sushi grade salmon, cut into small pieces
3 tbs mayonnaise
Siracha sauce, to taste
Coconut aminos, to taste (or soy sauce)
1/8 tsp maple syrup
1 tbs chopped scallions plus more for garnish
1/3 cup panko crumbs 
1-2 tsp lemon zest
1-2oz Salmon roe for garnish

METHOD
1. Add a splash of siracha sauce and coconut aminos, and the maple syrup to mayonnaise and mix well. Adjust for personal taste. Too much spice is not advised for caviar pairing. 
2. Heat panko crumbs on a small frying pan with a little bit of oil until they just start to become golden brown. Remove from heat, mix in lemon zest and set aside. 
3. Mix together salmon, mayo mixture and chopped scallions. Add a little of the panko crumbs. Set aside. 
4. Put 1 nori sheet on a bamboo mat and cover the surface with a thin layer of sushi rice (wetting your hands helps with the stickiness). Lay half of the salmon mixture along the length of the rice in a strip, being careful not to overfill it. Add more panko if desired. Roll up tightly and squeeze to seal when you reach the end.
5. Repeat with remaining nori sheet and salmon mixture.
6. Cut each roll into 6 pieces, top with salmon roe, chopped scallions and more panko crumbs. 

INGREDIENTS
1 sheet frozen puff pastry, thawed to room temperature
4oz cream cheese, softened
Zest of one lemon
Lemon juice (from one wedge of the lemon, or to taste)
A little olive oil (for baking)
2-3 shallots,  sliced from root to tip, trying to keep in tact (so looks like a tulip or other flower)
1-2 mini sweet peppers, thinly sliced cross-wise to create circles
Chive stems
Parsley springs
1 egg, beaten (for egg wash)
Plaza de Caviar black caviar of choice, for garnish
Plaza de Caviar Salmon or Trout roe, for garnish

DIRECTIONS
1. Preheat oven to 400°F and line a baking sheet with parchment paper
2. Mix cream cheese, lemon zest and lemon juice. Add zest or juice to preferred taste.  
3. Cut puff pastry sheet into 6 squares/rectangles and spread cream cheese on each square, leaving a small border without cream cheese. 
4. Drizzle parchment paper with olive oil (in 6 designated sections to fit puff pastry)
5. Arrange peppers or shallots on top of olive oil drizzle, close together like flowers and use chive and parsley for stems and leaves*
6. Cover each set of "flowers" with a square of puff pastry and press down on the edges with a fork to seal tightly*
7. Brush puff pastry squares with egg wash, poke a few holes around the puff pastry with a fork to allow steam to escape*
8. Bake until puff pastry is cooked through, golden and crispy, about 20-25 minutes. Allow to cool slightly. Carefully lift off the parchment with a spatula and flip over. Top shallot flowers with black caviar and spoon Salmon or Trout Roe into the pepper circles. 
9. Serve to Mom for a special treat on Mother's Day!

*easy steps the kids can help with!

INGREDIENTS
15-20 store bought tater tots
1/4 cup Sour cream or creme fraiche
A handful of dill and parsley, very finely chopped
Splash of milk or cream to thin out the sauce (optional)
Salt & pepper, to taste
Caviar for garnish

DIRECTIONS
1. Pre-heat oven to 425 F
2. Bake tater tots for 10 minutes, take them out and flatten with the bottom of a glass, bake another 10 minutes until crispy.
3. Meanwhile mix together sour cream and chopped herbs, season with salt and pepper. You could thin the sauce out with milk or cream if desired and/or run it through a blender.
4. Drizzle tater tots with sauce and caviar. Enjoy!

Makes 4
INGREDIENTS
4 slices of baguette or other crusty bread
Oil for pan frying
4oz fresh mozzarella, torn into pieces
Chive oil
1-2oz Plaza Kaluga Hybrid Golden Caviar 

DIRECTIONS
1. Heat some oil in a pan and heat baguette slices on both sides to desired crunchiness
2. Top each toast with mozzarella, drizzle with chive oil and add a generous spoonful of caviar. Enjoy!

Recipe adapted from Chef Alex Trim
INGREDIENTS:
About 2 russet potatoes, peeled and diced
1/2 cup + 2 tbsp grated Parmesan cheese
2 egg yolks
3 1/2 tbsp melted butter
Salt
Butter for brushing
Plaza Osetra Caviar, for garnish
Chopped chives, for garnish

DIRECTIONS:
1. Soak peeled and diced potatoes in water overnight
2. Drain the potatoes. Cook in salted water (from cold) until tender. Preheat oven to 425F
3. Combine egg, cheese and butter in a large bowl and mix well
4. Mash potatoes with a ricer (or food mill or push through a fine mesh sieve), add to the cheese mixture and mix thoroughly
5. Pipe mixture onto a baking sheet lined with a nonstick mat or parchment paper
6. Bake for 10 minutes, remove from oven, brush with melted butter and bake for another 6 minutes.
7. Top with a generous spoonful of caviar and chopped chives. Serve immediately.

Serves 4

INGREDIENTS
6 oz Sushi Grade Salmon
125g+ Caviar 
2-3 Tbsp Creme Fraiche
1 Lemon (Zest + Juice)
1 Tbsp Olive Oil
3 Tbsp Chives
Salt + Pepper (to taste)
2 Tbsp Tamari
2 Tbsp Fresh Lemon Juice
1 Tbsp Fresh Orange Juice
Sliced English Cucumber (to taste)

METHOD
1. Chop the salmon into fine pieces. Transfer these to a mixing bowl.
2. To the bowl, add the crème fraîche, freshly chopped chives, the zest of one lemon, salt, black pepper, and a drizzle of high-quality olive oil.
3. In a separate vessel, whisk together the tamari, freshly squeezed lemon juice, and orange juice to create a vibrant, citrus-infused blend.
4. On a clean plate, arrange thin slices of crisp cucumber in a neat pattern. Place a ring mold at the center and carefully spoon in the salmon mixture, pressing it gently to ensure it holds its shape.
5. Gracefully crown the salmon with our exquisite caviar.
6. Delicately drizzle the tamari citrus sauce over the cucumbers, encircling the salmon.
7. Serve with slices of fresh baguette, a selection of artisanal chips, or any accompaniment of your choice.
8. Savor this culinary creation immediately for the best experience!