I’m always looking for different Appetizers and Caviar Hors D’Oeuvres Recipes. This Summer I have decided to have a Dinner Party with a group of friends and thought it would be fantastic to try a couple of new Appetizers and Hors D’Oeuvres recipes. I will use four of my favorite Imported Caviar: the River Beluga Caviar, Imperial Osetra 000, Osetra Caviar, and Sevruga Platinum.

What I love most about Caviar is the large selection that you can find. Each one has this unique and extraordinary taste. The River Beluga Caviar is one of my favorites; it is soft, translucent, and silky with large sized pea eggs. It tends to be found in a color range of blue to black hues, the lightest are usually the more expensive ones since they come from older fish. I really enjoy the buttery and creamy taste.
The Imperial Osetra Caviar is really exquisite, there size is typically somewhere in between the The River Beluga Caviar and Sevruga Platinum. The color ranges from a dark rich black to light as gold. Every time I decide to savor the Impertial Osetra the buttery flavor is easily dissolved in my mouth.

Another favorite that I always enjoy is the Sevruga Platinum, which is the smallest in size and offers an affordable price compared to the Beluga Caviar and the Osetras. The quality remains high and offers the strongest flavor in comparison with the Beluga and Osetra.

Two recipes I used were Smoked Salmon & Caviar Sushi and Caviar Eggs. They are two of the easiest and most delicious recipes. For the Smoked Salmon & Caviar Sushi you will need 8 ounces of original cream cheese, 3 tablespoons of chopped chives, 16 slices of thinly sliced smoked salmon, blanched leeks sliced into strips 5 inches long by 1/2 inch wide, and Sevruga Platinum. You can mix the cream cheese and chives in a small bowl, then lay the slices of salmon out flat. Spread the cream cheese mixture on top of the sliced salmon, roll the shortest in of the salmon over the filling and tie the salmon with a blanched leek tie to secure it. You can then serve them on a round white plate and arrange the “sushi” cream cheese side up and garnish the top with a small spoon of caviar.

My second option was Caviar Eggs. You will need 6 hard-boiled eggs, 6 tablespoons of caviar (Beluga Caviar or the Osetras), 1 tablespoon of chopped green onions, 1 tablespoon of chopped parsley, 1 tablespoon of sour cream, and 1 teaspoon of freshly ground black pepper. To begin you will shell the hard-boiled eggs, cut them in halves, and remove the yolks. Squash the yolks well and combine with caviar, green onion, parsley, sour cream, and pepper. When these are whipped together, pile them into the egg whites with a spoon. This appetizer can be place on a white place and arranged on top of greens.

The most important thing is having great Caviar and making every recipe a fun one!