What's the best way to eat caviar?

[wryter2000]

I'm starting a new book, and my hero is going to be kidnapped by a bunch of women and taken to a vineyard/palace in the Napa valley. If they snacked on caviar on the way back to the palace, what would they serve it on, and what would they use as condiments?

[NMDemDist2]

1. little pieces of artfully cut toast

and you can never go wrong with cream cheese and caviar

also they make a nice topping for deviled eggs YUM

edit to add, this looks like an elegant appetizer too



About 14 ounces thinly sliced smoked salmon, trimmed on waxed paper into 6 rectangles, each 6 1/2 by 3 1/2 inches, trimmings reserved
2 teaspoons butter, at room temperature
1/4 cup bottled clam juice or fish broth
1 1/2 teaspoon powdered gelatin
2 drops Tabasco or other hot-pepper sauce
1 drop Worcestershire sauce
1/2 cup chilled heavy cream
3 tablespoon wasabi tobiko, salmon roe, or caviar


In a food processor, combine 1/4 cup of the salmon trimmings and the butter. Process just until blended, scraping down the sides of the bowl.

In a small saucepan, combine the clam juice and gelatin. Let stand for 5 minutes. Place the pan over low heat and stir just until the gelatin dissolves. Remove from the heat and stir in the Tabasco and Worcestershire sauces. Pour into the food processor with the salmon mixture and pulse 3 or 4 times, just to blend. Transfer to a large bowl.

Whip the cream until stiff peaks form. Add one-third of the whipped cream to the salmon mixture and gently fold together. Gently fold in the remaining cream just until no streaks remain. Cover and refrigerate for 10 minutes to allow the gelatin to begin setting.

Place a piece of plastic wrap slightly larger than a salmon rectangle on a work surface, and place a salmon rectangle on top, long side facing you. If necessary, patch with trimmings to make the correct-size rectangle. (Don’t worry if there are a few gaps; these may be concealed with the caviar garnish.) Spoon about 3 Tbs. of the salmon mousse lengthwise across the center of the salmon. Using the plastic wrap, pull the edge of the salmon nearest you up and over the mousse and down in the back to meet the other edge. Twist the ends of the plastic to seal and pat into an even log. Repeat with the remaining ingredients to make 5 more rolls. Place all the rolls in the freezer for about 2 hours.

Remove from the freezer and let stand for 10 minutes. Remove the plastic and trim off the untidy ends. Slice the salmon rolls into rounds 3/4 inch thick and place on a platter. Let stand for 5 to 10 minutes to finish thawing.

Place a generous 1/4 tsp. of the wasabi tobiko, salmon roe, or caviar near the edge of each round and serve.

Makes about 32 appetizers.

[wryter2000]

6. OMG, that looks good

Yum!

[mike_c]

26. wasabi tobiko!

OMG, I've just gotten a major jones for that. I have some regular tobiko in the freezer- is this something I can make or do I have to find it already prepared? The very notion of wasabi tobiko is making me salivate.

[Warpy]

2. I rather liked it on a crispy cracker

with a little sour cream to cut the saltiness. I didn't like it enough to repeat the experience, though.

However, if they're in a moving vehicle, the crackers alone will have to do. Perhaps the presence of lemon wedges on the rims of their cocktail glasses will serve as the condiment.

[eleny]

4. Kidnapping and caviar - hmmmm... sounds like an interesting bunch

[wryter2000]

8. I'm calling it

The Story of O meets Lifestyles of the Rich and Famous. Only, it's not going to be nearly so intense as O, but the guy will learn some humility along the way.

[wryter2000]

7. You're better off if you don't like it

Way too expensive. I do love it, though. Haven't had any in years.

[vademocrat]

3. Egg and Caviar pie -

I don't have the recipe but my mother always made this for her New Year's Eve party. My brother now carries on the tradition. It's delicious & is definitely a "portable" way to eat it.

I've also eaten it on toast points with cream cheese...

[wryter2000]

5. Thanks

I think toast points are winning.

[troubleinwinter]

10. Plus "toast points" sound so appropriately snooty!

[troubleinwinter]

9. I've always had it on

thin, crustless toast points with a dollop of sour cream on top, sprinkled with chopped chives, finely minced onion or finely minced hard-boiled egg, and lemon slices on the side.

Mustn't ever use metal utensils, it imparts a bad taste from chemical reaction. Mother-of-pearl utensils are commonly used.

Will it be served with frozen vodka?

There are no palaces in Napa! Huge, obscene mansions, yes.

[wryter2000]

16. Huge, obscure mansion

I hope I'm making it clear that it's a huge stone mansion that he sarcastically considers a palace. It's a place I'm making up, in any case.

[Stinky The Clown]

11. Outta the jar/can with a spoon

Why adulterate perfection? :)

[wryter2000]

18. I have to be a bit more pretentious than that

But I love it out of the can, too. I have a bone caviar spoon, but I've been known to use a plastic spoon, too.

[The empressof all]

12. I agree that out of the jar is great but I like it three ways

I like it on top of Deviled Eggs

On an omlette filled with leeks and sour cream

And my very favorite on top of little potatoes. Boil up little red potatoes, when cool, cut in half and scoop out the potato part. Mix with green onion and sour cream and refill the skins. Bake until warm and top with caviar. Yum...... Or if you're greedy like me forget the potato part and just fill the skins with caviar.


On Edit: I forgot the fourth favorite way....On top of little crispy potato pancakes.......With a dollup ofr sour cream......

Heaven!

[catnhatnh]

13. To my way of thinking....

....eat it totally drunk.I am a guy who hates almost all seafood and have therefore spent a lifetime being told "Oh no-it doesn't TASTE fishy" by people who are lying and know damn well in fact it DOES...And people have lied all my life telling me how little this,that,or the next delicacy tastes like seafood....Tuna, I can occasionally tolerate,much like liverwurst-I can almost get a craving for them-but if they should accidentally taste too much like say-fish or liver-it takes me a year to try them again....so they tell me that caviar tastes mostly salty and that I can respect and endorse-that flavor is both available and something I CAN endorse-the hell with the toast points-lick the edge of that Margarita glass and then drink the contents-I'm bettin' you'll be happier and better off financially....

[Stinky The Clown]

14. I won't lie to you ... caviar tastes like fish eggs ... salty and fishy

Ya can't spin that fact! I won't try to. :)

[supernova]

15. I like caviar only occasionally

and only a couple of bites at that. They are strong tasting and I prefer them on toast or crackers with the other toppings mixed in: sour cream and onions. Or the occasional sushi bit with roe on it is OK too.

It's one of those foods, I'll taste it if it's around; but I don't go out of my way to get it. I don't see why it's so expensive.

[Warpy]

21. yeah, that's the way I feel about it

I'll eat it if it's there, but I won't buy it in the gourmet market to treat myself. It's just not that big a treat. Truffles, on the other hand, are.

I have noticed the enjoyment of caviar at a party is directly proportional to the amount of alcohol being consumed by the enjoyer. I don't drink, so this might be a factor. In any case, I'll eat it to be polite, but fill up on the other alternatives.

[Stinky The Clown]

22. Actually, the more it costs, the less salty and fishy it is

Beluga is much different from, say, lumpfish.

[Warpy]

24. Beluga's what I've had

because when my friends splurge on something, they go all the way. Then they live on beans and rice for a month.

I think lumpfish would have taken a LOT of sour cream for me to get it down.

[wryter2000]

17. Caviar is hugely fishy

You shouldn't have to eat what you don't like. Besides, that's more for me. :evilgrin:

[Tab]

19. Quail egg and caviar pizza

served with champagne

[babylonsister]

20. How about, from Napa Style website:

Cappuccino Eggs with Caviar
(Serves 4)
8 thin slices of bread from a good, crusty loaf
Extra-virgin olive oil for brushing on bread
Gray salt and freshly ground black pepper
1/2 cup heavy cream
8 extra-large eggs
2 tablespoons finely chopped fresh chives
About 3 tablespoons Californian sturgeon caviar
http://www.napastyle.com/kitchen/recipes/recipe.jsp?recipe_id=102

or

Cedar-Planked Salmon with Egg Sauce
(Serves 4)
1/4 teaspoon dry mustard powder
1 teaspoon Gray salt
1/4 teaspoon freshly ground black pepper
4-6 ounce salmon fillets, skinned
1 tablespoon unsalted butter, melted
2 cedar planks, or 2 untreated cedar shingles or shims
(available at lumberyards), about 5 inches wide
and 12 inches long, soaked at least 12 hours, or
overnight, so as not to flame up
Olive Oil

To complete:
Egg Sauce
1-1/2 tablespoons fresh chives (optional)
1/4 cup Californian sturgeon caviar (optional)

http://www.napastyle.com/kitchen/recipes/recipe.jsp?recipe_id=103

That's provided they're in a limo with an oven, or made these beforehand.

:D

[wryter2000]

27. Thank you

The Napa Style website will be very helpful while I write this book.

:yourock:

[Tab]

23. The absolute best way

is to have it while nude on an island in the South Pacific (Caribbean will do too) with a glass of champagne and the lover of your choice.

Any other technique pales by comparison.

[wryter2000]

28. To quote my favorite band...

"I like your style."

Sounds as if you've read a few of my books. :evilgrin:

[babylonsister]

29. OK, now I'm curious.

What kind of books do you write? I read quite a bit and am
just wondering if I've ever read you.

[wryter2000]

30. I write romance

The kind of books where the man is tearing at the woman's clothes on the cover. Right now, I'm publishing mostly with an e-publisher, Changeling Press, but I've also been published with Leisure romance and Red Sage "Secrets." I'm Alice Gaines and Alice Chambers.

http://home.pacbell.net/halice

[babylonsister]

31. Thanks, and good for you!

I gotta ask; did you ever ask Fabio to pose for a cover? :rofl:
Seriously, I'm off to google to find one to read. Good luck with your
novel! I like the fact that this new one is set in present day and not
on a pirate ship. Care to share a recommendation?
I for some reason prefer slasher novels; not sure why, but those serial killers fascinate me.

[wryter2000]

32. I never had Fabio, thank goodness

I did have John DeSalvo once (Always a Princess). Among those in the know, he's the best.

Many, many recent romances are contemporary romantic suspense. My friend, Pamela Clare writes them. If you like contemporary and lighthearted, Susan Elizabeth Phillips is very popular.

[kestrel91316]

25. Water cracker, cream cheese, caviar.