57 caviar recipes

Steamed ginger fish rolls wrapped in napa cabbage leaves with salmon, prawns, mushrooms, and scallions. Served over molded rice with a soy-lime dipping sauce.

Savory smoked salmon and dill waffles with chopped Nova Scotia salmon, fresh dill, and onion folded into the batter. Topped with cream cheese and scallions or sour cream and salmon caviar for brunch.

This was a common meal in German blue collar working class families. It is still very popular on buffets, and even used to become "hip" recently for people who got bored with mussels, salmon or caviar on buffets. People in old times often did not use ground meat, but ground cheap meat leftovers. This used to be pub food in the very old times in Germany as you could store it for a long time - no fridge was around at that time, only a pantry. It is perfect as a cold snack for long road trips.

Ajvar: smoky Balkan roasted pepper and eggplant spread with garlic, lemon, and olive oil. The 'Serbian caviar' that goes on grilled meats, fresh bread, and cheese boards.

The victual of choice to be served with vodka is of course caviar but other kinds of seafood and various salty morsels are also good choices.

Black bean and corn salsa loaded with tri-color bell peppers, tomatoes, red onion, jalapeno, and cilantro, tossed with Italian dressing and a squeeze of lime. A no-cook cowboy caviar dip that feeds a party.

Herbed cheese tarts bake as mini savory cheesecakes with cream cheese, cottage cheese, and Swiss in breadcrumb-lined muffin cups. Finished with sour cream, caviar, or olives for cocktail parties.

Serve with Carrot Slaw and Pine Nut and Orange Wild Rice Salad for a lunch meal.

Yes from the year 1475. Platina mentions several odd fishes not usually used today as food, such as cuttlefish, scorpions, lampreys and sea-lion. But most of his fish are still favorites-eels, lobsters, crabs, oysters, sturgeon and sturgeon eggs (which he calls caviar), salmon, sole, etc., and he gives a recipe for a Squid Dish for Days of Abstinence. Although squid is eaten today in the South of France and Greece, and can be found in special fish shops here, I would prefer salmon or halibut. But if you hanker for squid, just go ahead with it if you can find some, and be sure to have the fish man prepare it for you by removing the black liquid from the backbone.