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Caviar Recipes: Black River Caviar with Scallop Tartar

Recently, when speaking with a client about Black River Caviar, our client said “Black River Caviar is as good as the Beluga Caviar you can’t even get anymore”.  That’s a pretty nice endorsement!  If you’ve been reading this blog, you know we love Black River Caviar, and we are always finding new ways to enjoy and serve it.

Black River Caviar is sturgeon fish caviar farmed in Uruguay.  In 1995 fertilized Siberian sturgeon roe were brought to Uruguay and “wild farmed” using sophisticated farming techniques that almost exactly replicate the environment sturgeon would experience living in the wild.  The guiding philosophical principal of Black River Caviar is the recreation of ‘life in the wild’ for the sturgeon: from day one until the moment of caviar harvesting.  The sturgeon are fed an all-natural, organic feed, which arguably, creates a healthier caviar product than caviar caught in the Caspian Sea, since the Caspian Sea is known to be somewhat polluted.

In this recipe, we’ve added a generous dollop of Black River Caviar to a mound of fresh sea scallop tartar.  The scallop tartar is purposely mild, so as not to overwhelm or compete with the flavor of the caviar.  You can use more or less pink peppercorn than is suggested, keeping in mind that you want to preserve the balance between the caviar and the scallop tartar.

This recipe is perfect for a light appetizer or can be served in a larger portion with salad and toasted bread for a lovely lunch course.

We tried serving about a tablespoon of scallop tartar topped with caviar on an endive leaf, and although the presentation was attractive, we found that the bitterness of the endive leaf was not an ideal pairing with the Black River Caviar.

If you don’t have a good local source for fresh, high quality caviar, you can buy American caviar, such as Black River Caviar or Tsar Nicoulai Caviar on our website.

Caviar Recipes

Ingredients:

8 oz sashimi grade sea scallops

Fresh lemon juice to taste (about 1/2 lemon)

1/8 teaspoon pink peppercorns  (Baies rose berries)

Fleur de sel

2 teaspoons finely chopped chives, plus 3/4 inch pieces for garnish

1 – 2 ounces Black River Caviar or another high quality osetra caviar

Instructions:

slice the scallops into 5 or 6 slices and from there, dice the scallops into a fine dice.  Put the diced scallops in a bowl and add the lemon juice, pink peppercorns, chives, and fleur de sel.  Mix gently and refrigerate for 30 minutes.

Use a circular cookie cutter, a measuring cup, or another vessel to form perfect mounds of scallop tartar on the serving plates.  Top the scallop tartar with a generous dollop of caviar, and garnish with chives.

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