Along with Beluga and Sevruga, Osetra caviar is considered one of the finest types of premium caviar in the world. It is sourced from Asia and Russia, especially in the Caspian Sea and typically features larger, firmer pearls than other types of caviar. It has a darker color that can be golden amber or greenish in tone.
The flavors of Osetra caviar are really what sets it apart. It has a nuttiness that can be compared to subtle flavors like walnut. It's also creamy on the palate, delivering a delicate yet rich dining experience with every bite.
If you're looking to enjoy Osetra caviar, you can certainly enjoy it on its own. When properly chilled and eaten with a non-metallic spoon, it's a great way to savor the exquisite flavors of this delicacy.
However, there are several ways to enjoy those same flavor profiles in new and exciting ways. You'll find that the following recipes can provide new ways to enjoy this premium caviar by combining it with complementary textures and tastes.
Russian Blini with Smoked Salmon, Sour Cream and Caviar
Perhaps the perfect canape, the Russian blini makes for a delightfully fitting way to serve Russian Osetra caviar sourced from the same region. The salmon and sour cream combine to add a touch of smokiness and creaminess.
- 6 tsp. Osetra caviar
- 12 blinis
- 12 oz. smoked salmon
- 3 oz. full-fat sour cream
- 3 tsp. chives, chopped
- Black pepper to taste
Place a small dollop of sour cream on each blini. Top with a folded piece of salmon, followed by a ½ tsp. of caviar. Sprinkle a hint of black pepper and some chopped chives on top.
Toasted Brioche with Crème Fraiche and Caviar
A similar take on the canape described above, this version uses a fluffy loaf of brioche instead of the thin, crepe-like blini. This provides more a texture contrast with the delicate, creamy caviar. The flavor is also milder with crème fraiche as opposed to the subtle tang of sour cream.
- 2 tbsp. Osetra caviar
- ½ loaf brioche
- 1 tbsp. butter
- 4 oz. crème fraiche
Cut out small rounds of brioche using a cookie cutter measuring about 1 ½" in diameter. Melt half the butter in a small skillet and toast the rounds on one side until just lightly golden. Flip and repeat with the remaining butter. After the rounds have fully cooled, place a small dollop of crème fraiche on top and top with about ¼ to ½ tsp. caviar.
Quail Eggs and Caviar
A simple boiled quail egg has a subtle creamy, nutty flavor that perfectly complements those same flavor profiles in caviar. Use the baguette as a handy serving vessel for this decadent treat.
- 4 tbsp. Osetra caviar
- 6 quail eggs
- 1 baguette
Place the quail eggs in a small saucepan filled with water over high heat. Turn off the heat about 30 seconds after the water begins to boil. Drain after about 3-4 minutes and submerge eggs in cold water. Slice the baguette thinly and heat on a pan in a 400°F oven until just barely toasted, then allow to cool. Spread about a ½ tsp of caviar on each baguette then top with half a quail egg.
Proper caviar serving techniques can help to bring out the best flavors of this luxury food. Use this guide to Osetra caviar recipes to make sure you can enjoy the flavors to the fullest