Grilled Escarole Toasts with Trout Roe
Salty trout roe, rich creme fraiche and garlicky grilled bitter greens combine perfectly on crunchy toasts.
Mini Blini Napoleons
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.
Swedish Caviar Cake
This caviar "cake" is actually a simple chilled custard that's topped with crème fraîche, onion and two types of caviar.
Potato Pancakes with Smoked Salmon, Caviar and Dill Cream
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.
Pasta with Salmon Caviar
Salmon eggs add a delicate crunch to this luxurious pasta dish. If you prefer a more subtle fish flavor, substitute trout roe and smoked trout for the salmon roe and smoked salmon.
Scallops with Potato Pancakes and Caviar Sauce
Both champagne and caviar flavor the butter sauce that is spooned over seared scallops set on mini potato pancakes.
Omelet with Pressed Caviar and Sour Cream
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 Tartare with Pressed Caviar and Tomatoes
Salmon trout has a mild, delicate taste, but regular salmon is also delicious in this bright-flavored tartare.
Crispy Potato Galette with Dill Cream, Smoked Salmon and Sturgeon and Osetra Caviar
It's fish to the third power in this potato cake topped with salmon and two types of caviar.
Sweet Potato Latkes with Wasabi and Wasabi Tobiko
Rachel Klein mixes sweet and spicy flavors in this whimsical recipe, stirring pungent wasabi paste into crème fraîche to top the slightly sweet latkes and garnishing them with wasabi tobiko (flying fish roe) and peppery radish sprouts.
Roasted Fingerling Potato and Pressed Caviar Canapés
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.
Sorrel Mousse with Lemon Cream
Chef Patrick O'Connell experimented with sorrel in lots of different ways, eventually creating this exquisite, tangy mousse.
Smoked-Salmon Carpaccio with Brioche and Caviar
Eric Ripert pounds smoked salmon paper-thin, like beef carpaccio, then serves it with brioche and salmon caviar.
Zucchini Latkes with Red Pepper Jelly and Smoked Trout
"My mom used to make zucchini fritters on the Jewish holidays," says Rachel Klein. Klein's latke version is unexpected and delicious, especially with red pepper jelly and smoked trout.
Celery Root Remoulade with Scallops and Caviar
Remoulade, a classic French slaw made with celery root, gets a luxe touch with scallops and caviar.