Luxurious Caviar Recipes Featuring Russian Black Osetra Caviar

August 12, 2014

Caviar, a luxury once reserved for Renaissance royalty, is a delicacy that conjures images of wealth, status, and exclusivity. Like an expensive watch, it’s a symbol for style and success. Just one exquisite taste of buttery and nutty Russian Black Osetra caviar is what culinary fairy tales are made of. So channel your inner Prince or Princess and get ready to be part of a legacy in luxury.

Black Russian Caviar: A Legacy in Luxury

After a decade long halt prohibiting the import of Russian caviar, Black Caviar Company and Russian Caviar House partner to become the exclusive distributor of the highest quality, authentic Russian sturgeon caviar available legally in the United States. "We are proud to be the first and only company to distribute authentic Russian Black Caviar in the United States," said Gabriel Goldfine, Black Caviar Company's Caviar Ambassador. "Black Russian caviar is the world's most prized, and our partnership with Russian Caviar House empowers us to provide customers with the finest, 100% authentic, black Russian caviar they seek."

Using modern technology, the naturally preserved roe (eggs) comes from ethically raised fish and is humanely harvested from healthy Siberian Osetra fish stock raised in the pristine waters of the Suda River. The clean waters and protected mircroclimate provide an unparalleled habitat to grow healthy fish that are clean of pesticides, GMOs or other pollutants. The use of preservatives is also limited to preserve the taste of texture of the delicate roe.

Russian Caviar House is the leading supplier of caviar in Russian and is known for the legal, humane, and sustainable production of the highest quality of fresh black caviar. Russian Caviar House, along with Black Caviar Company, work closely with authorities to ensure that their CITES-certified (the Convention on International Trade in Endangered Species of Wild Fauna and Flora) products conform to all local and international laws.

A Healthy Delicacy!

Black Russian caviar isn’t just a luxury, it’s good for you, too! One serving provides more than half the daily recommended requirement of vitamin B12. It’s also a powerful antioxidant rich in immune-boosting omega-3 fatty acids.

Check out our delicious Salmon Tartare with Russian Black Osetra Caviar recipe below, as well as two other caviar-based dishes - Blini Benedict
 and Caviar Tuna Pita Melt -
 to inspire you. Information on where to buy this amazing caviar is also provided below. Order now and save 10% on your first order! Learn more here.

Must-Try Caviar Recipes

Russian Black Osetra caviar has a beautiful delicate and buttery flavor without being overly salty. Enjoy it on it’s own or to elevate the flavors of your dishes.

Salmon Tartare with Russian Black Osetra Caviar

We created this elegant caviar-topped tartare featuring our local Pacific Northwest treasure: wild King salmon. The fatty yet delicate flavors of the salmon are a perfect compliment to nutty and rich Russian Black Osetra caviar. Pair this dish with a Brut Champagne for ultimate enjoyment!

White bread, crusts cut off and lightly toasted
Zest and juice of 1/2 a lemon
1/2 pound sushi-grade wild Pacific salmon, finely chopped
1/8 cup extra-virgin olive oil
1/2 tablespoon truffle oil
1/2 tablespoon shallots, finely minced  
Russian Black Osetra caviar

Kosher salt and freshly ground white pepper, to taste

Cut the crusts off from the bread and slice diagonally in quarters or, using a small glass or round cookie cutter, cut into circles. Toast bread until lightly golden. Set aside.

Zest the lemon and set zest aside.

In medium bowl, combine salmon, lemon juice, oils and shallots. Gently stir until ingredients are well combined. Using two teaspoons, form small quenelles (torpedo shapes) and place on top of each piece of toast. Or, simply spoon a small amount of salmon onto each toast.

Garnish each toast with caviar and a bit of lemon zest. Serve immediately.


Blini Benedict

Makes 1 serving

Like all great things, the blini Benedict takes time. A spin on the classic Benedict, Black Caviar Company brings you the Blini Benedict encompassing black Russian Caviar.

Buckwheat Pancakes
Recipe courtesy of Epicurious
Makes 12

½ cup all-purpose flour

1/3 cup buckwheat flour

4 teaspoons sugar

1 ¼ active dry yeast

¼ teaspoon (generous) salt

1 cup whole milk

3 tablespoons butter, cut into cubes

2 large eggs, lightly beaten

Melted butter

Sautéed Spinach
Recipe courtesy of Tyler Florence 

Makes 2 Servings

1 tablespoon butter

1 tablespoon extra-virgin olive oil

1 small shallot, chopped

10 ounce package baby spinach

Salt and freshly ground black pepper

Hollandaise Sauce
Recipe courtesy of Tyler Florence
Makes 1 cup

4 egg yolks 

1 tablespoon freshly squeezed lemon juice

½ cup unsalted butter, melted (1 stick)

Pinch cayenne

Pinch salt

1 large egg

¼ pound lox
2 teaspoons finely chopped chives

For the Buckwheat Pancakes:

Whisk flour, buckwheat flour, sugar, yeast and salt in a medium bowl.

Place milk and butter in small saucepan. Stir over low heat until butter melts and thermometer registers 110°F (if mixture gets too warm, cool until temperature returns to 110°F). Pour warm milk mixture into flour mixture and whisk until smooth. Cover with plastic wrap and let stand in warm draft-free area until doubled in volume, 1 to 1 1/2 hours.

Whisk buckwheat batter to deflate; then whisk in eggs. Do ahead - Can be prepared 1 day ahead. Transfer to large bowl. Cover; chill (may increase in volume; re-whisk before using).

Heat griddle or large skillet over medium heat. Brush lightly with melted butter. Working in batches, pour 2 tablespoons batter for each blini onto griddle, spacing apart. Cook until bubbles form on top and begin to pop, about 1 1/2 minutes. Turn blinis; cook until golden brown on bottom, about 1 1/2 minutes. Do ahead Blinis can be made 1 day ahead. Cool, cover, and chill. Brush blinis lightly with melted butter and rewarm on baking sheet in 350°F oven 5 minutes.

For the Sautéed Spinach:

Heat a large skillet. Melt the butter, then add the olive oil and chopped shallot. Cook until soft, about 3 minutes. Add the spinach and cook, stirring, until spinach is wilted. Season with salt and pepper and toss again. 

For the Hollandaise Sauce:

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.

Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. 

Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the Blini Benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

For the Poached Egg:

Cover buckwheat pancake with sautéed spinach. Atop the spinach with another pancake and layer on lox. Top with poached egg, cover with hollandaise sauce and top with caviar. Sprinkle chives.

Caviar Tuna Pita Melt 

Makes 1 serving

Fusing the deliciousness of seared tuna with the comfort of the pita, Black Caviar Company brings you the new standard, the Caviar Tuna Pita Melt in 10 minutes.
1 (6-inch) pita
2 tablespoons Crème Fraiche
1 teaspoon extra virgin olive oil
¼ pound thinly sliced Ahi Tuna
½ teaspoon Wasabi
1 teaspoon Black Truffle Oil
2 teaspoons Chives
Scoop out the inside of the pita, leaving the core, creating a deep dish. Sprinkle olive oil and toast pita until ends are slightly crusted.

Spread crème fraiche atop toasted pita.

Evenly spread thinly cut Ahi Tuna over crème fraiche and pepper with wasabi

Broil for 4 minutes until edges of tuna slices start to turn pink, immediately take out.

Top with caviar and chives and sprinkle with truffle oil.

Product Information

Black Caviar Company offers various products at a range of price points:

Russian Osetra Black Caviar Premier
1 oz. $135
1.8 oz. $240

Russian Osetra Pressed Black Caviar (glass jar)
2.2 oz. $390

Russian Osetra Caviar Premier
4.4 oz. $600

Russian Osetra Black Caviar Premier
8.8 oz. $1,150

All premium Russian caviar is delivered overnight and arrives in an elegant box with thermal packaging. Along with the caviar comes a deluxe collector's booklet containing detailed information as well as a CITES certification of authenticity. Go to Black Caviar Company for more information.

Editorial disclosure: Foodista received a sample of Russian Black Osetra caviar in exchange for our honest review. We received no other compensation.