National Caviar Day Two Ways

Have you ever had Caviar? I mean the real deal – the stuff you need to take out a second mortgage on your house or postpone your child’s college education to buy. Okay, maybe it’s not that expensive, but it’s certainly not cheap by any stretch of the imagination.

In surfing the markets on the internet, the most expensive Sturgeon Caviar I found was nearly $5,000.00 for 2 pounds. Why you would want 2 pounds of fish eggs is beyond me. When you break it down, that’s just a little over $150.00 an ounce, which seems to be the going rate. Unless of course you buy your Caviar from Amazon – they have deals. But don’t they always?

There is good reason for the high price of true Caviar, and that’s sustainability. Caviar obtained from wild sturgeons is illegal due to the reckless over fishing of the past. Which means caviar can only come from farming. Depending upon the breed of sturgeon, it can take a female anywhere from 8 to 20 years to reach sexual maturity, thus producing caviar. The most common farming technique requires she be killed before removing her eggs. So you are looking at a minimum of 8 years time for a single harvest. Some farmers have taken to injecting the female with hormones that allow the eggs to be expelled under pressure, spearing the life of the fish.

Capelin, lumpfish and salmon also produce a roe, which is marketed as a cheap “caviar”. Lumpfish Roe is the most popular of the Caviar substitutes. It’s accessible, affordable and versatile. For this reason, when serving “caviar” I prefer lumpfish roe. Again, you get what you pay for. Lumpfish can be had for next to nothing, and if that is your first sampling, you won’t be back. Spend a little more, it’s worth it in the end.

Potato Blini with Caviar
4 medium Russet Potatoes
2 tablespoons Butter
Fresh Black Pepper to taste
1-1/2 teaspoons Prepared Horseradish
2 tablespoons Flour
2 tablespoons Vegetable Oil
1 tablespoon Fresh Dill, finely chopped
1/2 cup Sour Cream
1 (2oz) jar Black Lumpfish Caviar
Fresh Dill for garnish

Heat oven to 200 degrees. Line a plate with paper towels, set aside.

Peel and dice potatoes. Place in a pot, cover with water. Bring potatoes to a boil, reduce heat to medium and let cook until fork-tender, about 10 minutes. Drain potatoes, rinse under cold water.

While the potatoes boil and cool, melt butter, set aside. When ready, mash potatoes with butter, season to taste with fresh pepper. Stir together the mashed potatoes, 1 teaspoon horseradish and the flour, set aside.

Heat oil in a large skillet over medium-high heat. Make Blini by dropping 1 tablespoonful of the potato mixture into the pan. Cook about 3 minutes per side or until golden brown. Remove from pan to a paper towel lined plate to drain. Hold in a warm oven. Repeat until all the potato mixture has been fried.

Finely chop dill, place in a small bowl. Add sour cream and remaining 1/2-teaspoon horseradish to the minced dill. Stir to blend.

Arrange Blini on a serving platter. Top each with about 1-1/2 teaspoons of the sour cream mixture. Garnish with caviar and fresh dill.

---

Deviled Eggs with Caviar
12 large Eggs
1-1/2 tablespoons Salt
3 medium Shallots, minced
2 tablespoons Butter
1/2 cup Sour Cream
1/3 cup Mayonnaise
Pinch Cayenne Pepper
2 tablespoons Chives, finely snipped
3 Lemons, zested
3 tablespoons Red Caviar, well chilled
Chives for garnish

Note: Eggs that are at least a week old will peel better than fresh eggs.

Place eggs in a saucepan. Add water to cover. Season water with about a tablespoon of salt. Bring to a full rolling boil. Turn off heat, cover and let steep for about 15 minutes. Drain well, rinse under cold water, drain again. Shake pan to bump eggs against each other until the shells are well cracked. Cover with ice water until well chilled.

Peel eggs under cold running water, cut in half lengthwise. Place yolks in a bowl. Chill yolks and whites separately for 1 hour.

Peel shallots, finely mince and set aside. Finely chop chives, set aside. Finely grate the zest of the lemons, set aside.

Sauté the shallots in butter in a skillet over medium-high heat until soft, about 2 minutes. Set shallots aside.

In the bowl of a food processor fitted with a blade, mash yolks into a fine mill. Add sour cream, mayonnaise, about a teaspoon salt and cayenne. Whisk until well blended and smooth. Whisk in shallots.

Pipe yolk mixture into the egg white halves. Generously sprinkle each with minced chives. Sprinkle with lemon zest. Cover and refrigerate until ready to serve.

When ready, spoon a little caviar onto each Deviled Egg half. Garnish as desired with more chives. Serve well chilled.

---

Turn to the Lord in your need and you shall live.