Simple Caviar Recipes

Are you looking for rather easy recipes with caviar, truffles or saffron? For many, this may sound like an oximoron – but it most certainly is not.

Real sturgeon caviar, fresh truffles and saffron are three ingredients that traditionally stand for pure luxury. They are often used in fancy dishes by Michelin-starred chefs and high-end restaurants. But don’t let their exclusive reputation put you off: Sometimes pure pleasure comes in easy dishes. Caviar, saffron and truffles also manage to bring out their distinctive flavors in no-fuss recipes. They allow you to create little masterpieces in your own kitchen to treat yourself and guests. Here are some delicious recipes with caviar and truffles that don’t require a lot of time in the kitchen or the culinary skills of a star chef.

We hope you enjoy cooking along!

Overview of recipes:

Rather simple recipes with caviar, truffles or saffron? While this may sound like an oximoron in the beginning, sturgeon caviar, fresh truffles and saffron are three exclusive ingredients, you can use in your own kitchen at home to create little masterpieces. Here are some delicious recipes with caviar and truffles that don’t require a lot of time in the kitchen or the culinary skills of a star chef.

Overview of recipes:

Recipes with Sturgeon Caviar

The ultimate perfection lies in simplicity – this motto is particularly true in the kitchen. To create a really delightful culinary experience, it is sometimes enough to garnish a rather modest dish with a spoonful of the best sturgeon caviar. Caviar, with its subtle saltiness and the delicate melting sensation of its pearls, provides incomparable moments of pleasure on special occasions or simply on an ordinary day.

Blinis with Caviar and smoked Salmon

Ingredients for four people:

Preparation:

Cut the smoked salmon into approx. 1 cm thick slices measuring about 4×4 cm.

Gently heat the mini blinis in a pan over a low heat (alternatively: heat in a microwave oven for a few seconds).

Arrange the blinis with crème fraîche, diced salmon and a small dollop of caviar (approx. 10 g) and garnish with a few pieces of fresh chives.

acht Blinis, belegt mit filletiertem Räucherlachs und Kaviar, garniert mit Crème Fraîche und Schnittlauch
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Blinis with Caviar & smoked Salmon

acht Blinis, belegt mit filletiertem Räucherlachs und Kaviar, garniert mit Crème Fraîche und Schnittlauch

Ingredients for four people:

Preparation:

Cut the smoked salmon into approx. 1 cm thick slices measuring about 4×4 cm.

Gently heat the mini blinis in a pan over a low heat (alternatively: heat in a microwave oven for a few seconds).

Arrange the blinis with crème fraîche, diced salmon and a small dollop of caviar (approx. 10 g) and garnish with a few pieces of fresh chives.

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Caviar and fresh Oysters

Ingredients for four people:

Preparation:

Clean the leek and cut the sticks into thin slices. Sauté in a pan for 10 minutes over a medium heat.

Meanwhile, peel the potatoes and cut into small cubes. Add to the leek in the pan together with the stock and cook for 10 to 15 minutes.

Open the oysters and add their juice to the vegetables in the pan.
Remove the muscle meat of the oysters from the shell, place six oysters per person on a plate and garnish with a small spoonful of caviar (approx. 10 g).

Serve the oysters with the vegetable garnish.

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Explore the caviar selection of Royal Caviar

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TIP: Best price/performance ratio! Mild, almond-like aftertaste Grain size: 3.0 - 3.2 mm Shimmering gold, light brown - amber

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Top notch sturgeon caviar Delicate and balanced aroma Grain size: 3,0 - 3,2 mm

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Caviar and fresh Oysters

Ingredients for four people:

Preparation:

Clean the leek and cut the sticks into thin slices. Sauté in a pan for 10 minutes over a medium heat.

Meanwhile, peel the potatoes and cut into small cubes. Add to the leek in the pan together with the stock and cook for 10 to 15 minutes.

Open the oysters and add their juice to the vegetables in the pan.
Remove the muscle meat of the oysters from the shell, place six oysters per person on a plate and garnish with a small spoonful of caviar (approx. 10 g).

Serve the oysters with the vegetable garnish.

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Explore the caviar selection of Royal Caviar

From 110,00 

TIP: Best price/performance ratio! Mild, almond-like aftertaste Grain size: 3.0 - 3.2 mm Shimmering gold, light brown - amber

From 100,00 

Buttry-nutty taste Grain size: 2.8 - 3.0 mm Dark to light brown in colour Sturgeon caviar for connoisseurs

SALE -5%
From 195,00 185,00 

Top notch sturgeon caviar Delicate and balanced aroma Grain size: 3,0 - 3,2 mm

SALE -5%
From 200,00 190,00 

Luxury carviar Melts creamy-soft on the tongue Grain size: 3,2 - 3,4 mm

SALE -10%
From 105,00 95,00 

Nutty finish Grain size 2.8 - 3.0 mm Gold shimmering nuances A marine delicacy!

SALE -10%
From 125,00 113,00 

A marine delicacy Mild and balanced Grain size: 3,0 - 3,2 mm

SALE -11%
From 95,00 85,00 

Nutty finish Grain size 2.7 - 2.8 mm Dark brown - golden brown Delicate taste!

From 90,00 

First class black caviar Spicy sturgeon caviar Grain size: 2,5 - 2,8 mm

Fresh entree with Tzatziki, Cucumber and Caviar

Ingredients for four people:

    125 g Royal Premium Kaviar
    2 Cucumbers
    500 g creamy stirred yoghurt
    1 Lemon
    some Chives
    fresh Mint
    Paprika powder
    Olive oil
    Salt and Pepper

Preparation:

To prepare the tzatziki, finely chop the mint and chives and stir them with the yoghurt in a bowl. Season the tzatziki with a few drops of lemon juice, a pinch of paprika powder and a dash of olive oil. To taste, add salt and pepper and then store in the fridge.

Peel the cucumbers and cut them into not too thin slices.

Arrange the cucumber slices on four plates, cover with tzatziki and garnish with approx. 30 grams of caviar.

Serve immediately.

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Fresh entree with Tzatziki, Cucumber and Caviar

Ingredients for four people:

    125 g Royal Premium Kaviar
    2 Cucumbers
    500 g creamy stirred yoghurt
    1 Lemon
    some Chives
    fresh Mint
    Paprika powder
    Olive oil
    Salt and Pepper

Preparation:

To prepare the tzatziki, finely chop the mint and chives and stir them with the yoghurt in a bowl. Season the tzatziki with a few drops of lemon juice, a pinch of paprika powder and a dash of olive oil. To taste, add salt and pepper and then store in the fridge.

Peel the cucumbers and cut them into not too thin slices.

Arrange the cucumber slices on four plates, cover with tzatziki and garnish with approx. 30 grams of caviar.

Serve immediately.

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Stuffed Potatoes with Caviar

Ingredients for four people:

Preparation:

Wash the potatoes and boil them with their skin on in well-salted water for approx. 20 minutes, or until al dente. Next, cut the top of the potatoes, scoop out the flesh with a spoon and mash the removed inside with a fork.
Add 50 grams of sour cream and approx. 20 grams of caviar per hollowed-out potato to the puree.

Transfer the mixture back into the hollowed-out potato hulls and top each with a small spoonful of caviar (approx. 10 grams).

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Stuffed Potatoes with Caviar

Ingredients for four people:

Preparation:

Wash the potatoes and boil them with their skin on in well-salted water for approx. 20 minutes, or until al dente. Next, cut the top of the potatoes, scoop out the flesh with a spoon and mash the removed inside with a fork.
Add 50 grams of sour cream and approx. 20 grams of caviar per hollowed-out potato to the puree.

Transfer the mixture back into the hollowed-out potato hulls and top each with a small spoonful of caviar (approx. 10 grams).

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Salad with marinated scallops and caviar

Ingredients for four people:

Preparation:

Remove the scallop meat from the shell of each mussel and cut each into four thin slices.

Mix the oil, saffron, salt and pepper in a bowl, and coat the mussel meat with this mixture.

A chicory salad is the ideal side dish. To do this, cut the chicory buds into medium-sized stripes and season with apple cider vinegar, salt and olive oil.

Place the marinated mussel meat (8 slices per portion) over the chicory, sprinkle with approx. 30 g caviar and serve.

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Salad with marinated scallops and caviar

Ingredients for four people:

Preparation:

Remove the scallop meat from the shell of each mussel and cut each into four thin slices.

Mix the oil, saffron, salt and pepper in a bowl, and coat the mussel meat with this mixture.

A chicory salad is the ideal side dish. To do this, cut the chicory buds into medium-sized stripes and season with apple cider vinegar, salt and olive oil.

Place the marinated mussel meat (8 slices per portion) over the chicory, sprinkle with approx. 30 g caviar and serve.

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Recipes with Truffle

When cooking with truffles, less is definitely more! The highly sought-after tubers with their earthy flavour unfold their full effect even when used very sparingly. Just a few wafer-thin slices of truffle shaved over pasta or risotto and you have a dish that tastes of pure luxury.

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One of the most popular truffle varieties Season: December - January Minimum order quantity: 100g

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Origin: Italy Season: November - January Minimum order quantity: 50g

From 178,00 

Aroma reminiscent of porcini mushrooms and hazelnuts Season: Spring to Fall Minimum Order Quantity: 200g.

Out of stock
From 300,00 

Aroma reminiscent of nuts Season: November - January Minimum order quantity: 200g

Out of stock
From 445,00 

Origin: Italy Season: November - January Minimum order quantity: 50g

Out of stock
From 190,00 

One of the most popular truffle varieties Season: December - January Minimum order quantity: 100g

Capaccio with black Truffle

Ingredients for four people:

    500 g fillet of beef
    200 g black truffle
    1/2 organic Lemon
    2 EL extra virgin Olive oil
    Salt
    Pepper
    Parmigiano Reggiano
    Pine nuts

Preparation:

Cut the fillet of beef into paper-thin slices and arrange on the prepared plates.

Squeeze the lemon and mix the juice with the olive oil, salt and pepper.

Drizzle the carpaccio generously with this juice and oil mixture, add Parmesan cheese shavings, finely sliced truffle and garnish with pine nuts.

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Capaccio with black Truffle

Ingredients for four people:

    500 g fillet of beef
    200 g black truffle
    1/2 organic Lemon
    2 EL extra virgin Olive oil
    Salt
    Pepper
    Parmigiano Reggiano
    Pine nuts

Preparation:

Cut the fillet of beef into paper-thin slices and arrange on the prepared plates.

Squeeze the lemon and mix the juice with the olive oil, salt and pepper.

Drizzle the carpaccio generously with this juice and oil mixture, add Parmesan cheese shavings, finely sliced truffle and garnish with pine nuts.

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Classic Tagliatelle with Truffle

Ingredients for four people:

    500 g Tagliatelle
    2 medium sized truffles
    nutmeg
    Parmigiano Reggiano
    Butter
    Salt
    Pepper

Preparation:

Cook the tagliatelle in plenty of lightly salted water, drain and place in a preheated bowl.

Cut the butter into small pieces and mix well with the tagliatelle, grated Parmesan, pepper and a pinch of freshly grated nutmeg.

Distribute the tagliatelle on the plates, generously top with wafer-thin slices of truffle and serve.

Add freshly grated Parmigiano cheese to the dish.

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Classic Tagliatelle with Truffle

Ingredients for four people:

    500 g Tagliatelle
    2 medium sized truffles
    nutmeg
    Parmigiano Reggiano
    Butter
    Salt
    Pepper

Preparation:

Cook the tagliatelle in plenty of lightly salted water, drain and place in a preheated bowl.

Cut the butter into small pieces and mix well with the tagliatelle, grated Parmesan, pepper and a pinch of freshly grated nutmeg.

Distribute the tagliatelle on the plates, generously top with wafer-thin slices of truffle and serve.

Add freshly grated Parmigiano cheese to the dish.

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Risotto with white Truffle

Ingredients for four people:

    320 g italian Risotto-Rice
    2 medium sized white Alba Truffle
    1.25 l Beef stock
    60 g freshly grated Parmigiano Reggiano
    40 g Butter
    Salt

Preparation:

Take off a teaspoon of butter (for later use), melt the rest in a large pan and allow to froth; add the rice, stir and toast briefly. Pour some of the warm meat stock over it. Then add a ladleful of stock from time to time until the risotto is tender. The risotto should remain soft yet grainy. Add salt to taste. Remove from the heat, stir in the reserved butter and grated Parmesan and leave to rest for a few minutes. Serve on pre-warmed plates and shave the previously cleaned truffles very thinly over the top prior to serving.

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Risotto with white Truffle

Ingredients for four people:

    320 g italian Risotto-Rice
    2 medium sized white Alba Truffle
    1.25 l Beef stock
    60 g freshly grated Parmigiano Reggiano
    40 g Butter
    Salt

Preparation:

Take off a teaspoon of butter (for later use), melt the rest in a large pan and allow to froth; add the rice, stir and toast briefly. Pour some of the warm meat stock over it. Then add a ladleful of stock from time to time until the risotto is tender. The risotto should remain soft yet grainy. Add salt to taste. Remove from the heat, stir in the reserved butter and grated Parmesan and leave to rest for a few minutes. Serve on pre-warmed plates and shave the previously cleaned truffles very thinly over the top prior to serving.

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Game boar meat with truffle

Ingredients for four people:

    1 kg Wild boar meat
    2 medium sized truffles (e.g. white Alba truffle)
    150 g Ham
    1 Onions
    1 Clove of garlic
    Parsley
    250 g Beef stock
    1 glass dry whit wine
    Red wine vinegar
    Butter, Salt, Pepper

Preparation:

Gently rub the wild boar meat with vinegar, dry off carefully and cut into slices.

Place the butter, finely chopped onion slices, diced ham and salt in a pot or a deep pan with the meat. Sauté, turning constantly, until the meat is browned, then add the stock, wine, chopped parsley, crushed garlic and a pinch of pepper.

In the meantime, clean the truffles and grate them into wafer-thin slices using a truffle slicer.

Once the sauce has thickened, remove the meat from the heat and add the truffle slices. Serve hot (i.e. with potatoes or dumplings).

Game boar meat with truffle

Ingredients for four people:

    1 kg Wild boar meat
    2 medium sized truffles (e.g. white Alba truffle)
    150 g Ham
    1 Onions
    1 Clove of garlic
    Parsley
    250 g Beef stock
    1 glass dry whit wine
    Red wine vinegar
    Butter, Salt, Pepper

Preparation:

Gently rub the wild boar meat with vinegar, dry off carefully and cut into slices.

Place the butter, finely chopped onion slices, diced ham and salt in a pot or a deep pan with the meat. Sauté, turning constantly, until the meat is browned, then add the stock, wine, chopped parsley, crushed garlic and a pinch of pepper.

In the meantime, clean the truffles and grate them into wafer-thin slices using a truffle slicer.

Once the sauce has thickened, remove the meat from the heat and add the truffle slices. Serve hot (i.e. with potatoes or dumplings).

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Recipes with Saffron

Saffron, the reddish gold obtained from the pistil of the crocus flower, is a precious spice that is used sparingly and with great consideration. A small pinch of saffron can add a whole new dimension to a dish. Typical recipes with saffron include paella, risotto and bouillabaisse, the famous French fish soup. What these dishes have in common is that saffron does not play the main role, but gives them a distinctive colour, aroma and flavour.

From 4,90 

Saffron of the highest quality

Arugula and Ricotta Salad with Saffron

Ingredients for four people:

    500 g Ricotta cheese
    300 g Arugula
    Saffron threads (to taste)
    2 Fennel bulbs
    3 EL Nut oil
    2 EL Olive oil
    1 TL Balsamic vinegar
    Salt and Pepper

Preparation:

Preheat the oven to 180 degrees (356 F). Place the ricotta cheese on a baking tray lined with baking paper, drizzle it with olive oil and sprinkle over the saffron, salt and pepper. Heat the ricotta in the oven for 30 minutes and then leave to cool.

Combine the fennel, arugula, nut oil and balsamic vinegar into a salad bowl and mix well. Serve the salad on plates and garnish with baked ricotta cheese, salt and pepper.

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Arugula and Ricotta Salad with Saffron

Ingredients for four people:

    500 g Ricotta cheese
    300 g Arugula
    Saffron threads (to taste)
    2 Fennel bulbs
    3 EL Nut oil
    2 EL Olive oil
    1 TL Balsamic vinegar
    Salt and Pepper

Preparation:

Preheat the oven to 180 degrees (356 F). Place the ricotta cheese on a baking tray lined with baking paper, drizzle it with olive oil and sprinkle over the saffron, salt and pepper. Heat the ricotta in the oven for 30 minutes and then leave to cool.

Combine the fennel, arugula, nut oil and balsamic vinegar into a salad bowl and mix well. Serve the salad on plates and garnish with baked ricotta cheese, salt and pepper.

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Tagliatelle with Salmon in a Saffron and Spinach Sauce

Ingredients for four people:

    500 g Tagliatelle
    600 g smoked Salmon fillet (diced)
    2 hands of freh (baby) Spinach
    2 tbsp Lemon Juice
    2 g Saffron threads
    160 ml Fish stock
    2 tbsp Butter
    2 tbsp Crème fraîche
    Salt and Pepper
    fresh Basil

Preparation:

Marinate the salmon in some lemon juice.

Die cook the pasta in salted water.

For the sauce, melt the butter and stir in the rinsed spinach leaves. Heat up the fish stock, add saffron and add everything to the sauce.
Next, mix the salmon cubes into the sauce and leave to infuse over a low heat for approx. 4 minutes. Stir in the crème fraîche and season with salt and pepper.

Finally, serve the pasta with the sauce and garnish with basil.

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Tagliatelle with Salmon in a Saffron and Spinach Sauce

Ingredients for four people:

    500 g Tagliatelle
    600 g smoked Salmon fillet (diced)
    2 hands of freh (baby) Spinach
    2 tbsp Lemon Juice
    2 g Saffron threads
    160 ml Fish stock
    2 tbsp Butter
    2 tbsp Crème fraîche
    Salt and Pepper
    fresh Basil

Preparation:

Marinate the salmon in some lemon juice.

Die cook the pasta in salted water.

For the sauce, melt the butter and stir in the rinsed spinach leaves. Heat up the fish stock, add saffron and add everything to the sauce.
Next, mix the salmon cubes into the sauce and leave to infuse over a low heat for approx. 4 minutes. Stir in the crème fraîche and season with salt and pepper.

Finally, serve the pasta with the sauce and garnish with basil.

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