Beverly Hills Caviar » Free Caviar Recipes How To Serve Caviar By Beverly Hills Caviar
Free Caviar Recipes How To Serve Caviar By Beverly Hills Caviar
1) Cut blinis or potato pancakes into star or square shapes.
2) Place wrapped thin slice of smoked salmon with cucumber and parsley. Another start shaped blini includes a thin slice of a hard boiled egg with a generous dab of fresh Royal Osetra Caviar on top.
3) Another star shaped blini features a thinly sliced cucumber with salmon caviar and parsley.
1) Simply slice boiled red potatoes and top with sour cream or creme fraiche.
2) Apply a dab of premium salmon caviar or Classic Osetra Caviar on top.
3) Add thinly sliced green onion to taste.
1) Apply dab of fresh Classic Osetra Caviar.
2) Top caviar on mini toast/crackers with cream cheese or butter.
3) Dine in style with this delicious appetizer.
Pickled Veggies
Soy Wrap
Ingredients:
1 Pack of Beverly Hills Caviar's Classic Blini
1.1lb Horseradish (wasabi) Tobikko
Russian Osetra Caviar (12oz )
Serving Tray
Open the Classic Blini pack and heat (follow the heating instructions on the pack)
Place a generous dab of Russian Osetra Caviar on top of the blini. Then place a small dab of wassabi topping the Imperial Osetra Caviar.
For the cups: Partially skin your cucumber to make stripes. Cut your cucumber into 1 inch slices and with a melon baller scoop out some of the middle to make a cup.
For the salmon cream: Take 1 pound of smoked salmon, 1 pound of cream cheese, 2 heaping table spoons dried dill, 1/8 tea spoon of salt, 1/8 teaspoon of sugar and enough heavy cream to smooth it out while keeping it thick.
Using a pastry bag with a big tip squeeze mixture into the cucumber cups and garnish with a sprig of fresh dill and some salmon caviar.
Recipe and photo provided by Chef Brian Simon
Ingredients:
Pack of thin crakers
8oz of Smoked Scottish Salmon with peppers and herbs
Parsley and Yellow Pepper
creme fraiche
circular food cutter
20-30 pickled red peppers
7.5oz creme fraiche
chive
flowers for decoration
8 Spoons
1 Bowl With Crushed Ice
Sliced Grape tomatoes XL
Creme Fraiche
8 mozzarella Balls marinated in olive oil and herbs
Extra Virgin olive oil with black truffles
Tabasco sauce
Recipe by: Kelly (Beverly Hills Caviar)
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