RECIPES

  • April 15, 2024

    CURED EGG AND CAVIAR TOAST

    By Pacific Plaza Imports
    CURED EGG AND CAVIAR TOAST
    Serves: 2-4 people 

    INGREDIENTS:
    6-8 Egg Yolks 
    3/4 Cup of Kosher Salt
    3/4 Cup of Sugar 
    1/2 Cup of Olive Oil (Warmed but Not Simmering)
    6-8 Small Bread Squares (Crust Removed)
    Olive Oil for Toasting Bread 
    1 Tablespoon Minced Chives 
    Plaza De Caviar

    METHOD:
    1. Combine the sugar and the salt.
    2. In a glass or ceramic container add half of the sugar/salt and very carefully place egg yolks down. 
    3. Cover the yolks with remaining sugar/salt.
    4. Cover and refrigerate 4 hours to cure. 
    5. Very gently (one by one) rinse the sugar/salt off the yolks (in cold water) and place into a small clean glass container. 
    6. Cover the yolks with the warm olive oil. 
    7. Meanwhile, heat a large pan with olive oil and toast the bread until lightly golden on both sides. 
    8. Assemble the toast with a cured yolk, caviar and chives.
    9. Enjoy immediately
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  • April 15, 2024

    SMOKED ROE ON SPRING PASTA

    By Pacific Plaza Imports
    SMOKED ROE ON SPRING PASTA

    Serves: 3-4 People

    INGREDIENTS:
    12 oz dried spaghetti noodles 
    1 Bunch of Asparagus (Trimmed and Cut into 1” Pieces)
    1 10oz Bag of Frozen Peas 
    4 Tablespoons Butter 
    1 Tablespoon Lemon Zest 
    3 Tablespoons Lemon Juice 
    1 Cup of Crème Fraîche
    Tsar Nicoulai Smoked Salmon Roe
    1/2 Cup of Small Basil Leaves 
    1/4 Cup of Dill (Chopped)
    Salt and pepper to taste 

    METHOD:
    1. Bring a large pot of water to boiling and cook pasta two minutes short of package instructions. 
    2. With two minutes to go add asparagus to the pot. 
    3. With one minute remaining add the peas.
    4. Reserve 1/2 cup of cooking water. Drain pasta and vegetables and place in a large bowl. 
    5. To the bowl add butter, lemon juice, zest, 1/2 cup creme fraiche, 2 teaspoons of fresh cracked black pepper, 3/4 teaspoon salt and toss with reserved cooking water until well combined and smooth.
    6. Gently toss in the herbs. 
    7. Divide pasta into bowls and top with remaining creme fraiche and dollops of smoked salmon roe.

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