Caviar (fish roe)

The recipe was shared with us by the chef of the Modus restaurant Andrey Zhdanov.

The recipe is taken from the book "Seafood. Very Simple.

Caviar butter made from herring roe is a refined yet simple dish of Russian cuisine that embodies the richness of ocean flavors and creamy delight. The origins of this recipe trace back to the traditions of northern regions of Russia, where fish has always been an important element of gastronomy. The tenderness of butter perfectly complements the rich salty taste of herring caviar, creating a harmony that literally melts in your mouth. This butter is perfect for morning breakfasts or exquisite appetizers. It is traditionally spread on rye bread, adding depth to its flavor and texture. Caviar butter is not just food but a reflection of Russian culinary philosophy: simplicity, accessibility, and richness of taste that passes traditions through generations.

Taramasalata is a refined Greek appetizer with a rich flavor and velvety texture. Historically, it is part of the traditional Mediterranean feast where seafood holds an esteemed place. The main ingredient is cod roe, giving the dish a delicate saltiness that harmonizes with the creaminess of mashed potatoes and the light spiciness of onion. Lemon juice adds a refreshing tang that highlights the depth of flavor. Taramasalata is perfect as a dip or spread, especially with crispy toasted bread. This dish is a celebration for gourmets who prefer exquisite yet simple-to-make treats that convey the spirit of the Greek coast.

Lentil hummus with roasted peppers, zucchini caviar, and tahini is a true gastronomic journey into a world of harmonious flavors and textures. It combines the tenderness of lentils, the smoky aroma of roasted peppers, and the rich creamy structure of tahini. Fennel adds freshness while zucchini caviar brings light sweetness and depth of flavor. The dish was born from the search for new variations of traditional hummus, merging classic elements with unusual ingredients. Caramelized carrots serve not just as a garnish but as an intriguing contrast to the velvety hummus, creating a play of textures. This hummus is not just food but an art of taste that reveals new facets of familiar ingredients.

The recipe was shared with us by Anatoly Anoshin, chef of the restaurants "Yan Primus".

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

The easiest way to turn your morning avocado toast into a festive treat is to top your guacamole sandwich with a cap of red caviar. The green Christmas tree associations work great in the design here too. The innate creaminess of avocado allows it to replace butter in sandwiches, avoiding excessive consumption of animal fats, which is why avocado toast has become so popular. Millennials, for whom such things are extremely important, will be pleased. Just don't forget to sprinkle the mashed avocado pulp with lemon juice - otherwise it will lose its "Aztec green" and turn gray long before serving.

The contrast of crispy crackers and caviar bursting on the tongue is good in itself. And the cheese serves as a connecting link in all respects: firstly, it adds piquancy to the simple taste of dry biscuits, and secondly, it holds all the elements together so that the canapés don't fall apart in your hands.

Tartlets are more convenient than regular sandwiches because the caviar doesn't slip off them or fall off, they're easy to pick up with your hands and put into your mouth whole. So if you're planning a party with a buffet and dancing, this snack will eliminate any fears that a couple of caviar will suddenly end up in someone's cleavage. Wasabi adds a slightly spicy novelty to the taste of caviar. Just adjust the spiciness to your taste: it shouldn't overpower the delicate taste of the caviar itself. And by the way, wasabi is often left over when you order sushi delivery, so here's your chance to use those leftovers wisely and usefully.

Sea bass cutlets are a harmony of delicate sea flavor and exquisite culinary art. Sea bass fillet infused with the aroma of fried onions transforms into a soft, juicy filling complemented by airy breadcrumbs and hidden butter inside each cutlet. The enveloping green parsley coating adds freshness and pleasant crunch to the dish. Serving on creamy mushroom sauce highlights the depth of flavor, while a subtle caviar accent adds noble notes. This dish is perfect for special dinners when you want to treat yourself to something refined yet soulful. Sea bass cutlets are not just food; they are a true gastronomic symphony where each ingredient plays its unique part.

A sandwich with poached egg, avocado, and salmon is an elegant combination of French cuisine flavors. The base, tender and aromatic, is soaked in butter, creating the perfect texture. Avocado, thinly sliced and moistened with lemon juice, adds freshness and softness to the dish. Salmon, lightly salted and rich in flavor, adds sophistication. The finishing touch is the poached egg cooked to perfect runniness; its golden yolk smoothly flows together with the ingredients into a harmonious ensemble. A light spiciness from black pepper and the tanginess of cream cheese highlight the balance of flavors. Garnishing with sesame seeds and caviar are small details that make the dish truly luxurious. This sandwich will be a refined breakfast or an original snack that delights with its aesthetics and rich taste.

The recipe is taken from Nika Ganich's book "Geography to Taste. Estonia.

The recipe is taken from Nika Ganich's book "Geography to Taste. Estonia.

The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich.