Toast Points

One loaf, good quality, thin sliced white bread. Butter lightly if you wish.

Toast points are easily made at home and are the best accompaniment to fresh caviar. Points are great, but it is fun to make different shapes, like hearts, stars, or rounds with cookie cutters.

Trim the crusts and slice in half on the diagonal, twice, to form 4 triangles. Place the bread in a single layer on a baking sheet.

Bake the bread in a preheated 350 degree oven for 8-10 minutes, checking to make sure it doesn’t become too dark.

Cool the “points” on a baking rack.

Serve with caviar and perhaps a touch of crème fraîche.


1 loaf thin sliced white bread
1 stick of butter
Seattle Caviar
crème fraîche


Products Used: Crème Fraîche, Caviar

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Coyle’s Corn Cakes

Add the boiling water to the flour, cornmeal, sugar, and salt into a large bowl and whisk to combine. Set the flour mixture aside.

Whisk the buttermilk and eggs into a second bowl and whisk together.

Add the buttermilk mixture to the flour mixture and stir in the melted butter until just combined. If it seems too thick add warm water. (Over-mixing can produce tough corn cakes)

Working in small batches, melt 2 tablespoons butter in a large seasoned cast-iron skillet or on a large griddle over medium high heat.

For blini sized corn cakes, drop rounded teaspoons onto the griddle. Cook, flipping once until golden brown on both sides and cooked through about 3 minutes total.

Transfer the finished cakes to a plate and cover them with a kitchen towel to keep them warm. Serve warm, with crème fraîche and Salmon Ikura Caviar.


½ cup boiling water
1 cup coarse yellow cornmeal
½ cup flour
1 tablespoon sugar
1 ½ tablespoon salt
3/4 cup buttermilk
2 eggs lightly beaten
2 tablespoon melted butter

Products Used: Crème Fraîche, Salmon Ikura Caviar

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Lemon Spaghettini with Caviar


Cook the pasta al dente in salted boiling water 3 to 5 minutes for fresh pasta; 5-7 minutes dried pasta. Drain the pasta and return to the pot.

For the sauce combine the clarified butter, cream, lemon zest and juice. Heat until the sauce begins to bubble.

Toss with the cooked pasta. Turn the pasta out onto heated plates and nestle the caviar in the center of the pasta.

Garnish with chopped chives.

This recipe will adequately serve 4-6 people as a first course. As a main course It will serve 4.


1 pound fresh spaghettini (or best quality dried pasta)
4 ounces clarified butter
1/2 cup heavy cream
grated zest of 1 lemon
juice of 1 lemon
4-8 ounces fresh White Sturgeon caviar
chives for garnish

Products Used: White Sturgeon Caviar

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Caviar Pie


In a mixing bowl, combine all the egg salad ingredients.

In an additional mixing bowl, combine all the herb cream cheese ingredients.

In a spring form pan spread the cream cheese mixture over the bottom of the pan.

Spread the egg salad over the cream cheese. Spread the crème fraîche over the egg salad and top in concentric circles the paddlefish in the center, golden whitefish and finish the outer edge with the ikura caviar.

Cover and chill in the refrigerator for at least an hour before serving. Remove the spring form and serve with toast points or rounds on a pedestal cake plate.


Herb Cream Cheese:
1 eight ounce package of Cream Cheese, softened
1 tablespoon minced garlic
1 tablespon chopped dill
Salt and pepper

Egg Salad:
6 hard boiled eggs, peeled and chopped
½ cup mayonnaise
1 teaspoon minced garlic
Salt and pepper
¼ cup minced chives
¼ minced shallot
¼ cup capers

7.5 ounces crème fraîche
2 ounces golden whitefish caviar
2 ounces salmon ikura caviar
2 ounces paddlefish caviar

Products Used:  Golden Whitefish Caviar, Salmon Ikura Caviar, Paddlefish Caviar

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Ina Garten's Caviar Dip


In the bowl of an electric mixer fitted with the 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 three quarters of the salmon caviar.

Spoon the dip into a bowl and garnish with the remaining salmon ikura caviar and sprigs of fresh dill.

Yield: 2 cups

Serve with potato chips, veggies, toasts or crackers.


8 ounces cream cheese at room temperature
½ cup sour cream
2 teaspoons squeezed lemon juice
2 tablespoons minced dill, plus sprigs for garnish
1 minced scallion (white and green parts)
1 tablespoon milk, half-and-half or cream
¼ teaspoon kosher salt
4 ounces Seattle Caviar Chum Salmon Ikura

Products Used: Salmon Ikura Caviar

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