20 Indulgent Caviar Recipes

Chef Bob Spiegel loves to rethink classic combinations, like this architectural take on blini and caviar. This recipe makes more blini than you'll need, but extras are great with smoked salmon.

Although Wolfgang Puck is best known for putting smoked salmon, caviar and dill-flecked crème fraîche on his designer pizzas, he also loves this trio of toppings with his exceptionally crispy potato pancakes, a dish he makes frequently when cooking at home. All three garnishes are wonderfully decadent together; still, you can leave out the smoked salmon or the caviar.

Both champagne and caviar flavor the butter sauce that is spooned over seared scallops set on mini potato pancakes.

In a superlative combination of fish eggs and chicken eggs, Jacques Pépin stuffs a classic French omelet with sour cream, chives and diced pressed caviar. For an extra indulgence, he also drapes the omelet with long, thin strips of pressed caviar.

Salmon trout has a mild, delicate taste, but regular salmon is also delicious in this bright-flavored tartare.

It's fish to the third power in this potato cake topped with salmon and two types of caviar.

For this easy, impressive hors d'oeuvre, Jacques Pépin tops roasted fingerling potatoes with sour cream and slender diamonds of pressed caviar. Boiled, sliced red potatoes also work.

To create these wonderful tapas, José Andrés makes a batter with crunchy nubs of chopped cauliflower florets, fries spoonfuls in a skillet and then tops the fritters with yogurt sauce and a dollop of caviar.

A dollop of lemon cream and caviar is the finishing touch for this tangy mousse.

Remoulade, a classic French slaw made with celery root, gets a luxe touch with scallops and caviar.

Layers of creamy egg salad; crisp red onion; herbed cream cheese; and salty, briny caviar come together in a beautiful molded dip that serves up an entire caviar platter in one dish.

Farm-raised sturgeon caviar from the University of Georgia takes traditional deviled eggs from traditional to top-notch. For his Southern Sampler, chef Evan Babb channels his mother’s and grandmother’s classic recipes for the filling, which gets a briny kick from a splash of olive juice.

Instead of serving blini alongside a tin of caviar, Justin Chapple makes these adorable handheld snacks. Waffles are cut into strips, and the pockets are filled with caviar, crème fraîche, and snipped chives to form the perfect pop-in-your-mouth morsel.

Julia Sullivan’s flavor arsenal is stocked with things like  gorgeous local dairy products, Tennessee caviar, and oil-packed anchovies. But these are just a few of the arrows in her quiver at Henrietta Red. In this perfect, elegant snack from Best New Chef Julia Sullivan at Nashville’s Henrietta Red, a fresh herb vinaigrette cuts through sour cream topped with briny paddlefish roe. Sullivan based this dish on one her father used to make.

For special occasions, Food & Wine’s Justin Chapple makes beautiful, fresh pappardelle pasta, then tosses it with a quick and decadent carbonara sauce laced with briny pops of caviar and lemon zest. When he doesn’t feel like making the pasta from scratch, he buys the noodles fresh at his local Italian market.

These incredible eggs are slowly fried in olive oil until they’re soft and creamy, then served draped over crisp, salty french fries. As if that’s not enough, they’re topped with briny caviar and slices of jamón ibérico.

This dish involves homemade sturgeon bacon, pickled onions, sturgeon chips, and caviar.

At The Sportsman in England, chef Stephen Harris celebrates the restaurant’s close proximity to the beach and some of the best oyster beds in the country. Here he poaches the oysters in their own liquor before putting them back in the shells and topping with creamy beurre blanc, tangy pickled cucumber and briny caviar.

Jen Pelka of The Riddler makes super crunchy and delicious waffles using tater tots. Here she tops the waffles with caviar and smoked salmon, creating a delicious and decadent dish that’s ideal with Champagne.

This simplified version of Daniel Humm’s whimsical appetizer has store-bought smoked sturgeon, hackleback caviar, and rye crackers.