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Caviar & Canapés: The Perfect Pairing

by The Culinistas

In the winter months when the sun begins to set sooner and our stomachs start to growl a bit earlier (thank you, American farmers), a caviar-topped canapé washed down with a refreshing beverage will satisfy the hibernaculum hunger pangs without spoiling the appetite of guests. And with us being one week away from New Year’s Eve, we’re giving you full permission to break out the bubbly.

Cue all those elegant items you’ve been wanting to taste one bite of, then find all the reasons to treat yourself to a luxurious seafood delicacy on top. That’s right, we’re looking at you, caviar! These pearly fish eggs range in color and size, but always offer a unique texture & distinguished quality in every bite.

Fun fact: Caviar is stacked with tons of health benefits. Low in calories and high in nutrients, this fishy friend is swimming with vitamins your body needs, including vitamins B12, A, D, and E. So, if you’re trying to wake up without a hangover on January 1, you might need to lean in for that New Year’s caviar kiss.

While caviar comes in many forms, we can’t seem to stray away from our two favorite seafood suppliers: Brown Trading Company and Pearl Street Caviar. Here’s what makes them so special.

  • Browne Trading Company: A caviar purveyor that works with sturgeon farms all over the world to supply a robust array of seafood to restaurants and chef communities. Its large selection allows you to lean into your top seafood picks while giving yourself the endless opportunity to try others.
  • PSC: Focused on sustainably sourced caviar, this NYC-based brand makes quality roe accessible to anyone who wants to indulge in its elevated taste. Specializing in sturgeon, they make it a point to highlight its healthy traits while sourcing it at an affordable price.

Call us biased, but we’re extra grateful for this holiday season sprinkle. Check out three easy ways to integrate it into your New Year’s Eve spread.

Roe on Fingerling Potato

Mild and delicate roe meets creamy and tender starchy texture in this plated potato starter. Small & crunchy Pearl Street Caviar trout roe is our top contender for this delightful dish.

PRO TIP: Opt for only yellow & white fingerling potatoes for a milder, nutty flavor. And when it comes to size, the smaller, the better.

5-7 fingerling potatoes

4 oz crème fraîche

1.75 oz trout roe

1. Boil potatoes until tender, 5 to 7 minutes, in salted water.

2. Slice potatoes lengthwise after cooking. Refrigerate to chill.

3. Once cooled fully, top each potato, slice side up, with a dollop of crème fraîche & roe.

Rolled Cucumber & Smoked Salmon

This classic smoked salmon snack executes on two of our favorite dish components – creamy texture (mascarpone) and crunchy freshness (cucumber). We love to top ours with a bit of Browne Trading Company’s trout roe for a nice ocean afterbite. 

PRO TIP: Use a mandoline to slice your cucumber, testing a few slices to perfect the desired thickness. It should be thin enough to roll and thick enough to withstand the filling. Make sure your cucumbers are completely dry before spreading the cheese.

8 oz mascarpone

1 english cucumber, thinly sliced lengthwise

8 oz smoked salmon, torn into pieces

1 bunch fresh dill

1.75 oz trout roe

1. Slice cucumber lengthwise to create ribbon-like strands. Spread mascarpone on cucumber.

2. Top with smoked salmon. Roll into a spiral, then skewer & stand it upright.

3. Garnish with dill & top with roe.

Caviar Chip

This caviar crunch is a New American/French favorite amongst The Culinistas culinary team, making it a #1 canapé in our book. This punchy little potato chip pairs well with champagne, serving as a fabulous celebratory snack. The tangy taste of the crème fraîche and the smooth & salty caviar arm you with every excuse you need to uplevel your NYE midnight munchies.
The sturdy chip also makes an ideal base for this delicious bite. PRO TIP: We love the crunch of Hal’s Potato Chips, but if time permits (and you’re feeling extra fancy), fry up some fresh chips of your own. Slice yellow potatoes using a mandoline, then shallow fry them in oil until golden, 5-7 minutes.

1 small bag potato chips

¼ cup crème fraîche

1 oz osetra caviar

1 bunch chives, finely chopped for garnish

1. Top potato chip with dollop of crème fraîche & caviar.

2. Garnish with chives.