Recipe Catalog
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Recipe by Kirill Svetlakov, chef of Organika Siberian Luxury Bar.
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60
This is how Alexander Volkov-Medvedev, chef of the Ruski restaurant, prepares Olivier.
16
1
30
Ksenia Krylosova, owner of the Tempo coffee shop, shared the recipe with us.
11
4
45
The recipe is taken from the book "Fish and seafood of Russia". All you need from the fish is the head.
8
6
100
Salad with chinook salmon, avocado, and pesto sauce is a harmony of exquisite flavors and healthy ingredients. Inspired by author cuisine, it combines the tenderness of chinook salmon, the creamy texture of avocado, and aromatic pesto sauce to create an incredible gastronomic experience. The lightness of greens, the acidity of lemon juice, and crunchy sesame and pumpkin seeds make the dish multifaceted and balanced. Scrambled eggs add richness while cherry tomatoes provide freshness. This salad will not only delight gourmets but also beautify any table, suitable for both a light dinner and a festive feast.
9
2
20
Potato latkes with smoked salmon, caviar, and tarragon crème fraîche is an exquisite dish of European cuisine that combines traditional flavors with modern gastronomic accents. Crispy latkes made from grated potatoes and aromatic onions create the perfect base for the rich tarragon crème fraîche that adds freshness and lightness. Smoked salmon adds a noble, delicate flavor, while black caviar completes the composition with its refined saltiness. This dish is ideal for festive dinners and gastronomic pleasures as it combines a richness of textures and flavor nuances, creating true delight for gourmets.
11
4
30
Rillettes made from smoked salmon with red caviar sauce is a true embodiment of Italian gastronomic elegance. The delicate combination of baked fillet and smoked salmon creates a layered flavor with light smoky notes, harmoniously complemented by creamy butter and spicy seasonings. The red caviar adds an exquisite salty depth to the sauce, perfectly unfolding in a duet with lemon juice and Tabasco. Balsamic dressing and fresh salad leaves add brightness and freshness to the dish, making it a true decoration for the festive table. Rillettes can be served as an elegant appetizer on crispy bread or as a standalone dish—each variation promises refined gastronomic pleasure.
19
6
30
A pouch with salmon, red caviar, and cucumber is an elegant dish of European cuisine that embodies sophistication and balance of flavors. Tender smoked salmon forms a refined base, concealing a refreshing and juicy mix of cucumber, cream, and lemon juice. Red caviar adds a salty note that enhances the fish's flavor while dill brings aromatic freshness. This appetizer is perfect for formal events, romantic dinners, or festive receptions. Its lightness makes it an excellent complement to white wine or sparkling champagne. Such a dish not only pleases the eye but also captivates with its delicate taste, creating harmony between traditional ingredients and a modern presentation approach. Elegance, flavor, and simplicity of preparation make it a magnificent choice for gastronomy enthusiasts.
7
4
30
The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich.
15
4
45
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!
4
4
20
Olivier with woodcock and caviar is an exquisite version of the famous Russian salad, tracing back to Lucien Olivier's original recipe from the 19th century. This dish combines the tenderness of roasted woodcock, the piquancy of veal tongue, and the sophistication of black caviar, making it a truly royal treat. The addition of crayfish meat, pickles, capers, and cucumbers gives the salad a complex flavor bouquet with a slight tang and rich maritime notes. Kabul and Provençal sauces bind all ingredients into a harmonious unity, while quail eggs complete the composition with a refined texture. This salad symbolizes Russia's rich gastronomic tradition and is perfect for festive occasions where sophistication and luxury are valued.
9
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15
This is how Olivier is prepared in the Vasilchuki restaurants (Chaikhona No. 1 of the Vasilchuk brothers).
13
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30
Recipe by Artem Martirosov, chef of the restaurant "Krabykutaby".
13
4
45
Recipe by Evgeny Meshcheryakov, chef of the restaurant "More na Patrikakh".
18
4
30
Fried egg in the shell with black caviar and smoked salmon is an exquisite dish of Spanish cuisine, embodying elegance and sophistication in gastronomy. Traditionally, eggs in the shell are associated with careful preparation and preservation of their delicate flavor. Here, the eggs are fried to a creamy texture, enriched with cream cheese and spicy mustard. Black caviar adds a noble marine note to the dish, while smoked salmon provides a rich aroma. This combination creates a perfect balance of salty, creamy, and smoky flavors. Serving in the shell makes it an original and unforgettable element of a gastronomic dinner. It is ideal as an exquisite appetizer on a festive table or as part of a tasting menu in fine dining restaurants.
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30
