Cold Smoked Toro With Osetra Caviar Creme Fraiche And Daikon Sprouts Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CAVIAR AND CRèME FRAîCHE TARTLETS



Caviar and Crème Fraîche Tartlets image

It doesn't get simpler-or more elegant-than crème fraîche and caviar tartlets alongside a glass of sparkling wine.

Provided by Union Square Events

Categories     Appetizer     Party     Caviar     Milk/Cream     Christmas     New Year's Eve     Oscars     Anniversary     Valentine's Day     Cocktail Party     Hors D'Oeuvre     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 mini-tarts

Number Of Ingredients 4

12 mini round tart shells (1 1/3-inch) or frozen mini phyllo shells, baked according to package instructions
6 tablespoons crème fraîche
2 tablespoons (.75 ounce) caviar, such as Ossetra or Beluga
2 tablespoons thinly sliced chives

Steps:

  • Arrange tart shells on a serving platter. Spoon crème fraîche into a small resealable plastic bag and snip a 1/4" opening in the corner. Pipe about 1/2 tablespoon crème fraîche onto one side of tart shells and spoon 1/2 teaspoon caviar onto the other side. Garnish with chives and serve immediately.

YELLOW FINNISH POTATO WITH CREME FRAICHE AND OSETRA CAVIAR



Yellow Finnish Potato with Creme Fraiche and Osetra Caviar image

Provided by Food Network

Categories     appetizer

Time 45m

Number Of Ingredients 6

1 medium to large Yellow Finnish potato
Gold foil
3 tablespoons creme fraiche
Salt
Black pepper
1 ounce osetra caviar

Steps:

  • Preheat the oven to 400 degrees F.
  • Wash the potato and prick with a fork a few times. Wrap in gold foil. Place in the oven for 40 minutes or until done. Remove from the oven and cut open with a knife. Place the creme fraiche in the center and season with salt and pepper. Top with caviar.

PAN FRIED OYSTERS WITH AGED SHERRY SAUCE AND OSETRA CAVIAR



Pan Fried Oysters with Aged Sherry Sauce and Osetra Caviar image

Provided by Bobby Flay

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 8

12 oysters, shucked and 1/2 shell reserved
1 cup yellow cornmeal, seasoned with salt and pepper
1 cup peanut oil
2 1/2 ounces osetra caviar
2 shallots, peeled and finely diced
1 cup aged sherry vinegar
2 sticks, very cold butter, cut into pieces
Salt and pepper

Steps:

  • For the Oysters: Dredge oysters in cornmeal. Heat oil in a large skillet until almost smoking. Saute oysters on each side for 1 minute. Spoon 2 teaspoons of butter sauce into each reserved shell. Top with an oyster and a heaping teaspoon of caviar
  • For the Aged Sherry Sauce: Place shallots and sherry vinegar in a small saucepan and reduce to 1 tablespoon over high heat. Whisk in the butter, piece by piece. Season with salt and pepper to taste.

YUKON GOLD POTATO KNISHES WITH OSETRA CAVIAR



Yukon Gold Potato Knishes With Osetra Caviar image

Provided by Patricia Yeo

Categories     appetizer

Time 2h30m

Yield 8 to 12 appetizer-size servings (36 pieces in all)

Number Of Ingredients 8

1 1/2 pounds Yukon Gold potatoes, scrubbed
1/2 medium onion, peeled
Salt and fresh black pepper to taste
3/4 cup creme fraiche
12 spring roll wrappers, each about 6 inches square
1 large egg, beaten
Canola oil for frying
About 2 ounces osetra caviar

Steps:

  • Place potatoes in a large saucepan, and cover with cold water. Bring to a boil, reduce heat and cook at barest simmer until a skewer glides easily through potatoes, about 1 hour. Drain potatoes, cool slightly and peel. Run potatoes through a food mill and into a bowl. Grate onion on the large holes of a box grater directly into bowl with potatoes. Season with plenty of salt and some pepper. Stir in 1/2 cup creme fraiche. Cool to room temperature. (Potatoes can be covered and refrigerated for up to 1 day.)
  • Set one wrapper on a work surface with one corner facing you. Spread scant 1/4 cup potatoes about 2 inches above bottom corner so that potatoes form 1-inch-wide strip that extends almost from one side of wrapper to the other. Fold bottom corner of wrapper over potatoes. Roll wrapper, folding in sides to enclose potatoes. When you get three-quarters of the way to the top, brush remaining edges with beaten egg and continue rolling to seal. Repeat with the rest of the wrappers and filling. (Knishes can be refrigerated, uncovered, for up to 1 day.)
  • Heat 1 inch oil in a large, deep saucepan until very hot but not quite smoking, about 375 degrees. With tongs, add several knishes, and fry, turning once or twice, until golden brown all over, about 1 minute. Remove from oil, and drain on paper towels. Fry remaining knishes in batches.
  • With serrated knife, trim a thin slice from either end of each knish. Cut each knish crosswise into three pieces. Arrange pieces, with one cut side up, on a platter. Top each piece with a dollop of remaining creme fraiche and a little caviar. Serve immediately.

Nutrition Facts : @context http, Calories 84, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 84 milligrams, Sugar 0 grams, TransFat 0 grams

More about "cold smoked toro with osetra caviar creme fraiche and daikon sprouts recipes"

16 DELICIOUS DAIKON RECIPES (PLUS MORE WAYS TO USE IT)
16-delicious-daikon-recipes-plus-more-ways-to-use-it image

From justonecookbook.com
  • Pickled Daikon. Tangy, slightly sweet, and refreshingly crunchy, this easy Japanese pickled daikon recipe makes the best accompaniment to many of your main dishes.
  • Instant Pot Short Ribs. In this fuss-free recipe, boneless short ribs are cooked with daikon and carrots in a savory sauce until moist and tender. A beautiful dinner gets done in 30 mins!
  • Sanpeijiru (Japanese Salmon Soup) This popular soup hails from Hokkaido and it features salted salmon and root vegetables like daikon and carrots in a kombu dashi broth.
  • Tonjiru (Pork & Vegetable Miso Soup) This savory pork and vegetable soup is nourishing and soul-fulfilling. So good with onigiri rice balls! “Fantastic recipe.
  • Easy Pickled Daikon and Carrot in Sweet Vinegar. Pickled in sweet vinegar, this Daikon Amazuzuke is perfect for cleansing the palate and enhancing the flavors of your meal.


37 HORS D'OEUVRES FOR CLASSY GET-TOGETHERS - EPICURIOUS
Nov 28, 2023 Stuffed Mushrooms. You need a few hot appetizers in the mix at any small-plates-only gathering. These Parmesan-loaded mushrooms—filled with fresh breadcrumbs, …
From epicurious.com


VODKA CURED AND SMOKED ARCTIC CHAR, POTATO LATKES …
Apr 26, 2011 Spoon ½ of the Vodka Cure on the bottom of a dish, place fish skin side down. Cover and top with remaining Vodka Cure. Refrigerate for 1 hour, remove fish, rinse under cold water and pat dry, place on a cooling rack.
From foodnetwork.ca


CAVIAR ON TOAST - A DIVINE COMBINATION - GLOBAL SEAFOODS NORTH …
Jun 13, 2024 Instructions: Start by toasting the bread slices until they are golden brown and crispy. Once the toasts are ready, spread a thin layer of crème fraîche on each slice. Gently …
From globalseafoods.com


GOUGèRES WITH SMOKED SALMON, CAVIAR AND PROSCIUTTO - FOOD
Dec 5, 2023 Directions. Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat. Heat water, butter, salt, and pepper in a medium saucepan over medium …
From foodandwine.com


BEST CAVIAR CANAPES RECIPE - HOW TO MAKE SMOKED …
Feb 22, 2016 Preheat the oven to 400°. Using a sharp knife or mandoline, slice the potatoes lengthwise into 1/4" slices. Drizzle potato slices with olive oil and toss to coat with your hands. Place potato slices in a single layer on a baking …
From food52.com


10 BEST OSETRA CAVIAR RECIPES FOR YOUR NEXT DINNER PARTY
May 8, 2023 Siberian Sturgeon Caviar - Premium Quality from Global Seafoods. Order California White Sturgeon Caviar – Fresh, Sustainably Sourced Caviar. Sturgeon Caviar - Imperial Gold Ossetra from Global Seafoods. Sturgeon …
From globalseafoods.com


SHEET-PAN SAUSAGE RECIPE WITH FALL VEGETABLES AND APPLES
Spread the mixture evenly on a prepared sheet pan and roast for 15 minutes. Meanwhile, mix the honey, vinegar, miso, Dijon, and cider until smooth. Pour the liquid mixture over the sausages …
From citarella.com


40 GREAT GOURMET SALMON RECIPES - FOOD & WINE
Jan 10, 2023 Grains of jasmine rice take on a toasty, crispy crust in this perfect pot of rice topped with salmon, bok choy, and corn. To achieve the crust at the bottom of the pot, use a squeeze bottle to ...
From foodandwine.com


PASTA WITH SMOKED SALMON AND "CAVIAR" - RICARDO CUISINE
Reduce by half and set aside. In a bowl, combine the sour cream and lemon juice and season with salt and pepper. Set aside. In a large pot of salted boiling water, cook the pasta until al dente. Drain the pasta and add to the shallot mixture. …
From ricardocuisine.com


ALWAYS OSETRA CAVIAR - PETROSSIAN
Nov 13, 2019 The history of Osetra Caviar is as rich as its flavors, originally hailing from the Ossetra Sturgeon which weighs between 50 to 400 pounds and can live up to 50 years. With a firm texture and a variety of colors, it’s the …
From petrossian.com


HOW TO SERVE OSETRA CAVIAR: TIPS AND TRICKS FOR A …
May 5, 2023 Arrange the caviar on a bed of shaved ice or a decorative platter. Garnish with lemon wedges, minced chives, or crème fraiche for an added touch of elegance. FAQs: Q: How should I store Osetra caviar? A: Osetra caviar …
From globalseafoods.com


DISCOVER THE EXQUISITE FLAVOR OF OSSETRA STURGEON CAVIAR
Nov 5, 2023 These small and fluffy pancakes provide a subtle base that allows the caviar to shine. To elevate the experience, top the blinis with a dollop of crème fraîche and a sprinkle of fresh dill. The creamy and tangy crème fraîche …
From globalseafoods.com


KIPPER PATE - MY GORGEOUS RECIPES
Mar 26, 2022 Instructions. Skin and remove the bones, then use 2 forks to flake the kippers. Add them to a food processor together with the chopped spring onions, parsley, lemon juice, creme fraiche and horseradish sauce. Blitz to …
From mygorgeousrecipes.com


COLD SMOKED TORO WITH OSETRA CAVIAR RECIPE | FOOD …
Method. 1) Mix all the ingredients for the cure, except for the toro, in a bowl. Spread half of the cure on a sheet of parchment paper, lay the toro on top, and bury it with the remaining cure. Fold the parchment over, refrigerate, and …
From foodnetwork.co.uk


Related Search