Is the caviar appetizer delicious and good for health? Caviar is a food made from sturgeon fish eggs preserved in salt. Sturgeon is a type of saltwater fish that can be found in the waters of Europe and Asia, as well as the southern coast of the Atlantic Ocean. There are 4 types of caviar that are most commonly consumed, namely ossetra, beluga, sevruga, and siberian caviar.

Caviar Appetizer Ideas

1. Egg and Caviar Spread

Quoting from the ricardocuisine page, this is the way to cook this Caviar Appetizer:

Caviar Appetizer

Ingredients from Eggs:

  • 3 hard-boiled eggs, peeled
  • 2 tbsp (30 ml) mayonnaise


  • 1/4 cup (60 ml) cream cheese, softened
  • 3 1/2 oz (100 g) salmon or lumpfish roe

How to Cook:

  • On a piece surface, finely chop the hard-boiled eggs. In a bowl, use a fork to mix and overwhelm the chopped eggs and mayonnaise till smooth. Season with salt and pepper. Spread the combination frivolously right into a five 1/2-inch (14 cm) ramekin. Set aside.
  • Topping : Cover the egg combination with a thin, even layer of cream cheese. Cover with plastic wrap and refrigerate at the least 30 minutes.
  • When geared up to serve, unfold the salmon roe over the cream cheese. Serve bloodless with toasted bread or crackers.

2. Caviar and Crème Fraîche Tartlets

Quoting from the epicurious page, this is the way to cook this Caviar Appetizer:

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Ingredients :

  • 12 mini round tart shells (1 1/3-inch) or frozen mini phyllo shells, baked according to package instructions
  • 6 tablespoons crème fraîche
  • 2 tablespoons (.75 ounce) caviar, such as Ossetra or Beluga
  • 2 tablespoons thinly sliced chives

How to Cook:

  • Arrange tart shells on a serving platter.
  • Spoon crème fraîche right into a small resealable plastic bag and snip a 1/4″ establishing withinside the corner.
  • Pipe approximately half tablespoon crème fraîche onto one facet of tart shells and spoon half teaspoon caviar onto the opposite facet.
  • Garnish with chives and serve immediately.

3. Caviar Dip

Quoting from the Food Network page, this is the way to cook this Caviar Appetizer:


  • 8 ounces cream cheese, at room temperature
  • 1/2 cup sour cream
  • 2 teaspoons freshly squeezed lemon juice
  • 2 tablespoons freshly minced dill, plus sprigs for garnish
  • 1 scallion, minced (white and green parts)
  • 1 tablespoon milk, half-and-half, or cream
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper
  • 100 grams good salmon roe

How to Cook Caviar Dip (Caviar Appetizer):

  • In the bowl of an electric powered mixer equipped with a paddle attachment, cream the cream cheese till smooth.
  • With the mixer on medium speed, upload the bitter cream, lemon juice, dill, scallion, milk, salt, and pepper.
  • With a rubber spatula, fold in 3/four of the salmon roe.
  • Spoon the dip right into a bowl and garnish with the ultimate salmon roe and sprigs of sparkling dill.
  • Serve with chips, toasts, or crackers.

4. Egg Salad Caviar Appetizer Recipe

Quoting from the Recipe Tips page, this is the way to cook this Caviar Appetizer:

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  • 3 eggs
  • 4 green onions, chopped fine (including green parts)
  • 1 tablespoon unsalted butter, room temperature
  • 3 teaspoons fresh dill, finely chopped
  • 1 teaspoon mayonnaise (adjust to hold eggs together)
  • 1/8 teaspoon Kosher salt
  • freshly ground pepper, to taste
  • 1 pinch onion powder
  • 1 teaspoon dried chives
  • 1 ounce hackleback caviar

How to Cook this Caviar Appetizer:

  • Fill a small sauce pan ½ complete with water. Add eggs and produce to a rolling boil. Reduce warmth to simmer and cowl for 10 minutes.
  • Remove from warmth and right now submerge in ice bloodless water till absolutely cooled. Peel off shells and chop the eggs.
  • In a medium bowl, integrate chopped eggs, onions, smooth butter, dill, chives, and mayonnaise. Season to taste.
  • Lightly spray the inner of tart pan with cooking oil. Firmly press egg combination into pan. Cover with plastic wrap and refrigerate for two to three hours.
  • To serve, cast off from tart pan and vicinity on a serving plate. Garnish pinnacle of egg combination with caviar.
  • Serve with crackers.

5. Roasted Fingerling Potatoes with Crème Fraîche and Caviar

Quoting from the Bon Appétit page, this is the way to cook this Caviar Appetizer:

Caviar Appetizer


  • 4 pounds unpeeled small fingerling potatoes, halved lengthwise
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons minced fresh rosemary
  • 1 1/2 cups chilled crème fraîche or sour cream
  • 2 ounces black caviar (about 1/4 cup)

How to Cook this Caviar Appetizer:

  • Preheat oven to 400°F. Combine potatoes, 2 tablespoons oil, and rosemary in huge bowl.
  • Sprinkle with salt and pepper and toss to coat. Brush huge rimmed baking sheet with 1 tablespoon oil.
  • Arrange potatoes, reduce aspect down, in unmarried layer on organized sheet.
  • Shake pan barely to save you sticking. Roast till potatoes are brown, crisp, and cooked through, approximately 35 mins.
  • Cool 10 mins on sheet. Place bowls of crème fraîche and caviar on huge platter. Arrange potatoes, reduce aspect up, round bowls and serve.
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That’s Caviar Appetizer that you must try, besides having health benefits, it also has a unique taste.

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