Serving Suggestions

Serves: 4 - 6 Ingredients: Thin white bread – 4 slices Good quality salted butter Caviar – 50g Chopped curly parsley Directions:  Toast the bread slices under a grill until they are lightly toasted on each side. Trim off the crust edges and evenly butter one side of the remaining square of toast. Cut diagonally across the toast, between each corner and it’s opposite, to produce 4 triangles. Arrange onto a serving plate. Open a tin of caviar and, using a Mother of Pearl spoon, add a spoonful of caviar on top of each buttered triangle. Garnish the caviar with...

Serves: 4 - 6 Ingredients: 6 - 12 fresh scallops Caviar – 50g Pumpkin puree – 200ml Coarse salt Edible flowers Mini salad or herb leaves Directions:  Prepare the pumpkin puree. Shuck the scallops and drain any liquor. Slide a knife beneath the scallops to free them from the half shell and remove. Wash and dry the half shell. Prepare and sear the scallops. Layer some coarse salt onto a serving plate to support the half shells. Spoon some pumpkin puree into the half shell and gently place the scallop in the middle. Open a tin of caviar and, using...

Serves: 4 - 6 Ingredients: 6 - 8 large free-range eggs Caviar – 50g Coarse salt Mini salad or herb leaves Directions:  Boil the eggs. Let cool. Slice the eggs in half across the middle and trim the rounded end flat, allowing the egg half to stand up straight. Arrange onto a serving plate. Support the base with coarse salt if needed. Open a tin of caviar and, using a Mother of Pearl spoon, add a spoonful of caviar on top of the egg yolk. Garnish with mini salad or herb leaves. Serve. 

Serves: 4 - 6 Ingredients: 6 - 8 new potatoes Crème fraiche – 1 pot, 100g Caviar – 50g Finely chopped small red onion Coarse salt Mini salad or herb leaves Directions:  Boil the new potatoes until just tender.  Let cool. Slice the potatoes in half across the middle and trim the rounded end flat, allowing the potato half to stand up straight. Arrange onto a serving plate. Support the base with coarse salt if needed. Spoon 1 tsp. of crème fraiche onto the centre of each potato half. Spoon a little chopped red onion onto the crème fraiche. Open a...

Serves: 4 - 6 Ingredients: Mini blinis – 1 pack of 20 or homemade Crème fraiche – 1 pot, 100g Caviar – 50g Directions:  Warm the mini blinis under the grill until they are lightly toasted on each side. Arrange onto a serving plate. Spoon 1 tsp. of crème fraiche onto the centre of each blini. Open a tin of caviar and, using a Mother of Pearl spoon, add a spoonful of caviar on top of the crème fraiche.    Serve.