CAVIAR DIP
Steps:
- In the bowl of an electric mixer fitted with a paddle attachment, cream the cream cheese until smooth. With the mixer on medium speed, add the sour cream, lemon juice, dill, scallion, milk, salt, and pepper. With a rubber spatula, fold in 3/4 of the salmon roe. Spoon the dip into a bowl and garnish with the remaining salmon roe and sprigs of fresh dill.
- Serve with chips, toasts, or crackers.
CAVIAR SPREAD
Make and share this Caviar Spread recipe from Food.com.
Provided by evelynathens
Categories Spreads
Time 7m
Yield 3/4 cup
Number Of Ingredients 8
Steps:
- Beat together cream cheese, lemon juice, mustard and Worcestershire Sauce.
- Fold in 3 tblsps caviar and transfer to a small glass bowl.
- Garnish with remaining 1 tblsp caviar, parsley sprigs and lemon slices.
SALMON CAVIAR SPREAD
Make and share this Salmon Caviar Spread recipe from Food.com.
Provided by Derf2440
Categories Spreads
Time 15m
Yield 1 3/4 cups
Number Of Ingredients 6
Steps:
- Flake salmon, discarding skin and bones.
- Combine cream cheese, lemon juice,onion and horseradish.
- Add salmon and half the caviar.
- Mix well, spoon into serving dish and top with remaining caviar.
- Serve with assorted crackers and party rye bread.
TARAMOUSALATA (GREEK CAVIAR SPREAD)
Yummy Greek caviar spread that will impress your guests and leftovers freeze well! Serve chilled with pita or crunchy bread. Leftovers can be frozen and thawed in the refrigerator when you have a craving again.
Provided by Tracy Tobias
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 2h5m
Yield 28
Number Of Ingredients 8
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Prick the potato in several places with a fork and place on a baking sheet.
- Bake the potato in the preheated oven easily pierced with a fork, 50 minutes to 1 hour. Cool completely in refrigerator. Peel and chop.
- Place the bread slices in a shallow dish; pour the milk over the bread to cover completely. Allow to soak a few minutes before squeezing as much moisture as possible from the bread, discarding the milk.
- Blend the bread, potato, carp roe, onion, lemon juice, and olive oil together in a food processor until fluffy, about 1 minute. Add more olive oil if needed to reach a desired consistency; chill. Garnish with the Greek olives to serve.
Nutrition Facts : Calories 74.3 calories, Carbohydrate 6 g, Cholesterol 16.4 mg, Fat 4.8 g, Fiber 0.3 g, Protein 2.2 g, SaturatedFat 0.9 g, Sodium 64.2 mg, Sugar 1.4 g
CAVIAR PIE
Provided by Richard Snyder
Categories Condiment/Spread Food Processor Egg Appetizer No-Cook Cocktail Party Quick & Easy New Year's Eve Cream Cheese Chill Bon Appétit Santa Monica California
Yield Serves 16
Number Of Ingredients 12
Steps:
- Spray 9-inch-diameter tart pan with removable bottom or 9-inch-diameter springform pan with vegetable oil spray. Combine onion and sugar in medium bowl. Place 10 whites and 6 yolks in processor (reserve remaining yolks for another use). Chop coarsely. Add mayonnaise and relish and process just until combined (do not overmix to paste). Add to bowl with onion and blend well. Spread over bottom of prepared pan.
- Refrigerate 15 minutes.
- Combine Neufchâtel cheese and milk in processor. Blend well. Drop cheese mixture by teaspoonfuls over chilled egg layer and spread gently to cover. Refrigerate until firm, about 1 hour. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
- Spoon caviar decoratively atop cheese layer. Garnish with lemon slices and parsley. Press bottom of tart pan up or remove sides of springform pan, releasing pie. Place pie on platter; surround with crackers.
CAVIAR SPREAD
If you want easy and caviar, this is it. Just cream cheese with caviar. You may want to double the amounts depending on how many people are involved. Use your favorite caviar and favorite crackers or miniature toast. I like to use garlic toast.
Provided by Wilemon
Categories Appetizers and Snacks Seafood
Time 5m
Yield 8
Number Of Ingredients 2
Steps:
- Spread cream cheese on a serving dish. Top with caviar. Chill until serving.
Nutrition Facts : Calories 115.6 calories, Carbohydrate 1 g, Cholesterol 72.5 mg, Fat 11 g, Protein 3.9 g, SaturatedFat 6.4 g, Sodium 189.2 mg, Sugar 0.1 g
POOR MAN'S CAVIAR: EGGPLANT SPREAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 27m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to highest setting, at least 500 degrees F.
- Cut 2 or 3 slits into whole eggplant. Place eggplant directly on the oven rack in the middle of the oven and roast the eggplant until it is tender, about 20 minutes. Keep the slits facing up so that the eggplant does not loose liquids as it roasts.
- The roasted eggplant will look like a flat tire when you remove it from the oven. Using a sharp utility knife, carefully peel skin away from eggplant flesh. Add cooked eggplant flesh and juice to food processor and combine with garlic, allspice, salt, and pepper and parsley. Pulse grind the eggplant into a paste, add a drizzle of olive oil. Transfer to a serving dish. The seeds of the eggplant will make the spread resemble caviar eggs, and so the name: poor man's caviar.
- To serve, surround a bowlful of spread with crusty bread rounds.
- Tidbit: Mixed olives and selections of Italian sheep's milk cheeses are suggested accompaniments to this menu to round out your buffet. They require no recipe or preparation and add something to the offering overall. Place them on the buffet near the eggplant caviar and bread.
CAVIAR SPREAD
Yield 3 cups
Number Of Ingredients 8
Steps:
- Finely chop the eggs; season with salt and pepper to taste. Peel, seed and chop the cucumber. Blot with paper towels to remove excess moisture. Reserve 1/2 cup of caviar for the garnish.
- In an 8-inch round serving dish, layer the ingredients in the following order: cream cheese, caviar, eggs, sliced green onions, cucumber, and mayonnaise. Garnish with chopped green onions and the reserved caviar; you can make a pretty pattern with the caviar. Serve with crackers.
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- Caviar is one of the oldest deliacies. Before raw oysters, before Champagne, before even truffles were deemed a delicacy, caviar was coveted by kings and the aristocracy.
- Caviar is not as expensive as you think. OK, it’s definitely not cheap. But caviar prices have dropped in recent years as advances in aquaculture, especially domestically, have made farmed sturgeon more available and affordable.
- The salmon roe on your sushi is not caviar! Caviar was originally harvested by Russian and Persian fishermen in the Caspian Sea. The term refers to unfertilized salt-cured fish eggs from different species of sturgeon, including Ossetra, Sevruga and Beluga.
- Caviar is judged on its color, flavor, texture and maturity. The finest, most expensive caviars are older, larger eggs that are lighter in color. Lower quality caviar is younger, with a less intensely fishy flavor, and darker in color.
- Caviar lasts more than a day. Because it’s technically cured fish, caviar has a decent shelf-life, even after it’s opened. Store it in the coldest part of your refrigerator, as close to the freezer as possible, and it should stay fresh for about a month.
- Caviar is like wine. Caviar junkies and VIPs will seek out reserve caviar, the rarest and most expensive of all caviars. In the Middle Ages, many countries had laws that required the finest caviar to be reserved for the monarchy.
- Caviar is like Prozac. Historically, caviar was prescribed to alleviate depression. Hey, wouldn’t you feel better if someone gave you caviar? It’s not as fishy as it sounds: recent studies show that high doses of omega-3 fatty acids – caviar is rich in omega-3s – may alleviate symptoms of depression and bipolar disorder.
- Caviar is audible. When Petrossian hires a new caviar grader, they make sure the person has a musical ear. When fish eggs rub against each other, the friction can be heard.
- Caviar can be sustainable. Several of the 26 species of sturgeon are now considered endangered, but all of them have been severely overfished, according to Monterey Bay Aquarium Seafood Watch.
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- In a Medium skillet, heat 2-3 Tbsp oil over medium high heat. Add onion and carrot and saute until soft (7 min), stirring often. Add pressed garlic and saute another 1-2 minutes stirring constantly. Remove from heat and set aside.
- In a second, large skillet, heat 4-5 Tbsp oil over medium/high heat. Add finely diced eggplant (you could make bigger dice but it's more spreadable this way). Sprinkle in 1 tsp salt, 1/4 tsp pepper, stir, and cook uncovered for 10 minutes stirring often until eggplant is very soft (7 minutes). Add more oil if the eggplant is sticking to the pan.
- Once it's soft, stir in 3/4 to 1 cup salsa and your onion/carrot mix. Mix well and heat for another minute until the spread is hot. Serve with toasted bread or your favorite crackers.
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- On a work surface, finely chop the hard-boiled eggs. In a bowl, use a fork to combine and crush the chopped eggs and mayonnaise until smooth. Season with salt and pepper. Spread the mixture evenly into a 5 1/2-inch (14 cm) ramekin. Set aside.
- Cover the egg mixture with a thin, even layer of cream cheese. Cover with plastic wrap and refrigerate at least 30 minutes.
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- Keep the slits facing up so that the eggplant does not lose liquids as it roasts.The roasted eggplant will look like a flat tire when you remove it from the oven.
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