Red caviar (salmon roe)

The recipe was shared with us by the brand chef of the Central House of Writers restaurant, Fyodor Verin.

The recipe is taken from the magazine "1000 tips for the cook.

So, before us is not a conventional, but a very real basin with leftover Olivier. And late or newly arrived guests, to whom this Olivier should be served under the guise of a new appetizer. The first thing that comes to mind are all sorts of salad trees and towers, which the Internet is overflowing with on the eve of the holidays, but this is more a reason for irony than an example to follow. But Olivier in the form of rolls is quite the opposite. We spied this idea in one sushi restaurant. But there, rice was used as a wrapper for Olivier , and rice and potatoes are too much ballast. Nori sheet is also not an option, it goes better with fish salads, not with meat. But egg pancakes are just right. They look sunny and taste great with everything, because an egg is one of the ingredients of the salad, so we put like with like.

Caviar tartlets are an elegant appetizer embodying the luxury and sophistication of European cuisine. These miniature baskets made of delicate shortcrust pastry are filled with creamy butter whipped with aromatic herbs, giving them tenderness and a light freshness. Bright pearls of red caviar complete the composition, imparting a rich marine flavor with subtle salty notes. Such tartlets are perfect for festive tables and special occasions where elegance and refined taste matter. They are served as a cold appetizer with champagne or white wine, creating an atmosphere of refined enjoyment. The preparation of this dish is simple, yet its appearance and taste invariably leave an impression of luxury and gastronomic pleasure.

The recipe is taken from the book "Holiday salads and appetizers.

The recipe is taken from the book "Holiday salads and appetizers.

Garlic appetizer made from zucchini is a bright and aromatic dish of Russian cuisine that captivates with its rich flavor. Lightly fried zucchini slices acquire a golden crust, while the spicy garlic-orange filling with cilantro and mayonnaise complements their tenderness. The appetizer is garnished with red caviar, adding a special touch of sophistication. This dish is perfect for a festive table, surprising guests with its originality and harmonious combination of flavors. In Russia, zucchini is often used in various appetizers due to its versatility and ability to absorb the aromas of other ingredients. This appetizer is a great example of a simple yet striking gastronomic idea where freshness, spiciness, and tenderness combine to create an unforgettable flavor bouquet.

Eggs stuffed with caviar and herbs are an exquisite appetizer of Russian cuisine that reflects its richness and sophistication. This dish combines the tenderness of chicken eggs, the rich flavor of red caviar, and the freshness of herbs. Its origins trace back to the traditions of noble receptions where treats were not only delicious but also aesthetically pleasing. The creamy filling made from yolks, mayonnaise, and fragrant herbs gives the eggs a rich aroma and soft texture, while red caviar adds a salty sea note. Served at a festive table, it becomes an elegant detail of the feast, delighting both the eye and palate. This versatile dish is suitable for celebrations as well as cozy home evenings, creating an atmosphere of refinement and enjoyment.

Salmon steak in coconut milk is a refined dish that combines the tenderness of fish with exotic coconut notes. Salmon, with its rich flavor, becomes even softer during cooking thanks to cream and coconut milk. Rosemary adds a delicate spiciness, while red caviar completes the harmony of flavors. The dish can be considered authorial as it merges European cooking techniques with Asian ingredients. Such a steak is perfect for a festive dinner, impressing guests with its sophistication and unusual flavor combination. Serving it with lime adds a refreshing acidity that highlights the depth of the fish's taste. This is a true gastronomic masterpiece that reveals the richness of aromas and textures.

Creamy keto pasta with trout and spinach is a refined dish crafted for connoisseurs of delicate and rich flavors. It combines the softness of the creamy sauce, the freshness of spinach, and the rich taste of trout highlighted by rosemary aroma and a hint of lime's acidity. The use of shirataki fettuccine makes this recipe perfect for a keto diet without sacrificing the pleasure of pasta. Adding red caviar gives the dish a touch of luxury, while cherry tomatoes and garlic add spiciness. This is not just dinner; it's a true gastronomic delight that can be served on weekdays or as a special treat. It pairs beautifully with dry white wine, creating an elegant and harmonious dish.

Brand chef Alexey Podlesnykh shared the recipe from the Uryuk chain with us.

Chef Yuriy Goloperov shared the recipe from the Lark Café restaurant menu with us.

Salad with salmon, red caviar, and cream cheese (Couches graisseuses) is a true delight of French cuisine that embodies the harmony of flavors and textures. Its preparation has roots in the elegant traditions of gastronomy where the balance of richness and refinement is valued. Tender salmon, buttery avocado, cream cheese, and delicate red caviar come together in a layered composition creating a rich palette of flavors: from the light saltiness of the caviar to the softness of the cheese. This salad will be a jewel on any festive table, impressing not only with its taste but also with its stunning appearance. Its layered presentation highlights the complexity of texture while the combination of seafood and creamy tenderness makes the dish both exquisite and hearty. A wonderful choice for special occasions!

Ksenia Krylosova, owner of the Tempo coffee shop, shared the recipe with us.

Alexander Mandron, chef of the Levantine restaurant, shared the recipe with us.