RECIPES

Caviar Burger

By Celeste Perez

Caviar Burger

Get your grill fired up for this simple but savory caviar burger recipe.

SERVES 2

INGREDIENTS

16 oz Ground Beef (80/20 is best)
Salt
Pepper
Butter
Butter Lettuce Leaves
1 Red Onion, Sliced
1 Tomato, Sliced
2 Hamburger Buns
1/2 c water

DIRECTIONS

1. Mix the ground beef by hand and fold in pepper and salt to taste.
2. Separate ground beef to create 2 patties. Round them out, being careful not to pack the ground beef too tightly.
3. In the center of the patty, push a thumbprint size dent and place a slice of butter on top.
4. Place patties onto a hot skillet, allowing bottoms to brown.
5. Flip when patties have browned halfway up.
6. Add cheese to the tops of flipped burger patties. Pour 1/2 cup of water into the skillet and cover for 30 seconds to achieve an all over melt.
7. Place patties onto toasted burger buns. Top with veggies and desired burger accoutrements. 
8. Before placing the top bun, add a generous dollop of ROE Caviar. 

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Guacamole Mousse with Caviar

By Celeste Perez

Guacamole Mousse with Caviar

Not your typical guacamole dip— we like ours blended, whipped, and atop a mound of caviar.

INGREDIENTS

1 c pico de gallo (diced tomatoes, cilantro, and diced white onions)
2 oz lemon or lime juice
1/2 c sour cream
4 avocados

DIRECTIONS

1. Prepare avocados, scoop out flesh, and place in a high velocity blender like a Vitamix or a KitchenAid stand mixer with a whip blade or whipping attachment.

2. Add the rest of the ingredients to blender and blend on high until mixture is fluffy.

3. Serve in a bowl or use a piping bag to pipe whipped mixture onto tortilla chips or your choice of accoutrements.

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Caviar Tacos

By Amanda Lopez

Caviar Tacos

A perennial favorite with a ROE twist. Tacos get a luxurious upgrade when topped with caviar. 

 

ROE Caviar Tacos

INGREDIENTS

2 Baking Potatoes
4 qt Cooking Oil
Sea Salt
Pepper
Sour Cream or Creme Fraiche

DIRECTIONS

1. Wash and prepare potatoes by slicing them into thin rounds. 

2. Heat oil in a deep fryer to 375 degrees.

3. Once the oil is hot, drop potato rounds into deep fryer. Using tongs to create the "U" taco shape, hold until golden brown. Set the potato chips to dry on paper towels.

4. Pipe sour cream or creme fraiche into potato "taco shell". 

5. Add a spoonful of caviar, garnish with chives.

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Caviar Grilled Cheese

By Celeste Perez

Caviar Grilled Cheese

Made with melted gruyère and two types of cheddar: white and sharp. Don't forget to butter your bread on both sides for perfectly crisp crusts that taste delicious with our white sturgeon caviar.

INGREDIENTS

1 loaf Sourdough or French Bread

8 oz Gruyere Cheese

8 oz Sharp Cheddar

8 oz White Cheddar

1 tbsp Butter

DIRECTIONS

1. Heat skillet or grill to medium heat. Slice loaf.

2. Butter both sides of each piece of bread and place down into hot pan.

3. Slice cheese thinly, then layer onto bread as desired.

4. Place another slice of bread atop the cheese layers. Allow cheese to melt for a few minutes. Depending on your skillet, this process could take about 5-10 minutes.

5. Once cheese has started to melt, flip sandwich to brown the top.

6. Garnish with 30 grams of ROE Caviar.

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Goat Cheese and Caramelized Onion Crostini

By Celeste Perez

Goat Cheese and Caramelized Onion Crostini

Smooth, creamy, savory and sweet, all at the same time. 

Prep: 15 minutes

Serves 4

INGREDIENTS

4 oz Goat Cheese (Chevre)

1 White Onion

1/8 tsp Baking Soda

1 tsp Olive Oil or Butter

4 Slices of Bread (French Loaf pictured above)

ROE Caviar

DIRECTIONS

1. Caramelize Onions by coating a pan with olive oil or butter. Sprinkle baking soda into olive oil over medium heat. Add onions to the pan and coat with oil mixture. Stir intermittently, onions should caramelize within 10-12 minutes.

2. Toast bread in toaster or on a grill. Spread chevre on slices.

3. Top toasted bread and chevre with caramelized onion. 

4. Garnish with a 50 gram tin of ROE Caviar. 

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Deviled Eggs

By Celeste Perez

Deviled Eggs

Skip the salt and top with ROE Caviar. Beautiful and easy to make, these deviled eggs are the perfect staple for any host or hostess.

ROE Caviar Deviled Eggs

30 grams of ROE Caviar garnishes 20-24 servings.

INGREDIENTS

1 doz eggs, hard boiled for 12-13 minutes

2 tbsp yellow mustard

1/2 c mayonnaise

DIRECTIONS

1. Using a sharp knife, cut eggs in half and place yolks into a bowl or blender. Arrange egg whites on a platter.

2. Add mayonnaise and mustard to blender. Blend until smooth. 

3. Spoon yolk mixture into pastry bag and carefully pipe into empty halves.

4. Top with preferred spices, then add a generous dollop of ROE Caviar.

 

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Caviar Avocado Toast

By Celeste Perez

Caviar Avocado Toast
A simple breakfast doesn’t have to be boring. As easy to prepare as buttered toast but so much better— this avocado toast topped with caviar is the perfect way to start to your day.

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Cheesecake & ROE

By Celeste Perez

Cheesecake & ROE
Decadence knows no limits. A creamy cheesecake topped with ROE Caviar satisfies your sweet and savory cravings.

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