My Favorite Treat @JBF Awards: buckwheat blini with smoked salmon and caviar (Photo by Michael Harlan Turkell)

My Favorite Treat Awards: buckwheat blini with smoked salmon and caviar (Photo by Michael Harlan Turkell)

Bouchées de concombre à la crème sure et au caviar

Russian appetizers, called “zakuski” are not only meant to stimulate the appetite before the main meal but also intended to be savored with a strong drink, particularly with ice-cold vodka.

Two canapés from chef Manny Augello: fried rabbit livers with sriracha–wild honey glaze and pickled shallots (left); and grilled watermelon with Champagne vinaigrette, caviar, and feta - May 30 (Photo by F. Martin Ramin)

Two canapés from chef Manny Augello: fried rabbit livers with sriracha–wild honey glaze and pickled shallots (left); and grilled watermelon with Champagne vinaigrette, caviar, and feta - May 30 (Photo by F.

Caviar Moons

Caviar Moons

Caviar Moons have a taste that's out of this world! A great addition to the Oscar Party, inspired by the film, Gravity.

Uda Watte smoked Rainbow Trout, Caviar, Soft-Poached Quail Eggs, Chive Flower   #Dilmah  #Recipe

Uda Watte smoked Rainbow Trout, Caviar, Soft-Poached Quail Eggs, Chive Flower #Dilmah #Recipe

The most beautiful appetizer I like to serve... Caviar Eggs on a Cracker. TIP: I buy black peppered water crackers for the base or make thin, toasted slices of baguette. Slice hard boiled eggs at an angle, add a dollop of sour cream or Greek yogurt, and garnish with salmon caviar. Don't like caviar? Use pimiento, finely chopped carrots and cucumbers, a beautiful olive slice, or a chunk of salmon. It's all good.

Caviar-Egg Gem

Sliced eggs and ruby-colored salmon roe top whole-grain crackers for a sophisticated appetizer.

http://culintro.com/events/77/  Spring Vegetable & Caviar Crostini by Waterbar in San Francisco

Spring Vegetable & Caviar Crostini by Waterbar in San Francisco

Qualicum Bay scallops with Acadian sturegon caviar and tom yum beurre blanc - September 11 (Photo by F. Martin Ramin)

Qualicum Bay scallops with Acadian sturegon caviar and tom yum beurre blanc - September 11 (Photo by F.

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