This is one of the most beloved and often used way of serving caviar.  Some people like the blinis made with buck wheat, others like them with 1/5th Buck wheat and  4/5th  regular wheat flour.
160 grams plain wheat flour
40 grams buckwheat flour
1 egg
1/4 teaspoon salt
100 ml heavy cream
300 ml regular milk


2 oz of melted, light brown butter

Mix the egg, milk and cream and the melted, slightly cooled butter and the salt.  Then gently stir in the flower, and stir well. Let the batter sit for an hour to make sure that all the flower has been incorporated into the batter.

Heat a blini pan, preferably a copper one, and add a teaspoon of butter. Let it clarify and turn light brown. Make a test blini to see if the consistency and color of the blini are the way you want it. Add new butter to pan between each batch of blinis.

Serve slightly cooled, garnished with creme fraiche and a dollop of Calvisius® White Sturgeon Caviar.

Birds Nests with Calvisius Oscietra Classic® Caviar and Truffles

1  tablespoon butter
1/4 teaspoon salt
1 cup creme fraiche
10 oz angel hair pasta
2 oz Calvisius Oscietra Classic Caviar
2 oz truffles sautéed (optional)
Zest from one lemon (garnish)

Cook Angel Hair Pasta in boiling water,  with salt and a tablespoon of butter added,  until the pasta is "al dente.”

Let the pasta cool, and with a fork, twirl small portions of pasta until it forms a round wreath around the fork.  Gently place the "nest" on a small plate,  adjust the "nest" with the fork so it gets a small dent in it. Place truffles, then creme fraiche in the dent and topped with a large dollop of Oscietra Classic® Caviar to crown the dish.   Sprinkle grated lemon zest around the "bird's nest."   Delicious!!!

Classic Caviar Omelet
Recommended with Calvisius Caviar de Venise®

Serves Four People

4 eggs
1/4 teaspoon sea salt
8 chives (garnish)
1/4 cup whipping cream
6 drops truffle oil
4 oz Calvisius Caviar de Venise
4 oz creme fraiche (or sour cream)
8 Tbsp butter

Whisk the eggs, whipping cream, salt and truffle oil in a bowl. Heat the omelet pan with 2 tbs butter.

Take 1/4 of the egg/cream mixture and add to the hot omelet pan. Remember not to let the pan get too warm, we want fluffy, moist omelets.

Place the small omelet on a plate and roll it to look like a cigar. Then gently cut an opening on the top of the omelet length wise, and add a tablespoon of creme fraiche. Top the omelet with an ounce of Calvisius Caviar de Venise® and a few chives.

Carpaccio of Sturgeon and Caviar
Recommended with Calvisius White Sturgeon Caviar

Serves Four People

4 thin whole slices of fresh sturgeon meat. C:A 1 1/2 oz per slice.
2 oz olive oil
1/ tsp sea salt
1 Tbsp brandy
1/2 shallot onion, finely chopped
1/4 tsp lemon juice
2 oz creme fraiche
4 oz Calvisius White Sturgeon Caviar
1 tbs newlyy chopped red onion

Whisk the olive oil, salt, brandy, chopped shallots and lemon juice together in a bowl. Add the slices of sturgeon meat and let marinate for at least one hour.

To serve this dish, place one slice of the now marinated sturgeon meat on a plate. One plate per person. Form each lice of meat into a pretty rose. Add a tablespoon of creme fraiche in the center of the rose and place the caviar on top of the sturgeon “rose.” Sprinkle the finely chopped red onion around the rose. Serve Cool.

Caviar Pairings

Champagne is the most common and the traditional partner with the slightly salty intricate flavor of caviar. For special occasions, un-cork a bottle of dry champagne, and couple it with fresh Calvisius Caviar. Match the bubbles of a sparkling wine or champagne with the intoxicating bursts of caviar. The bright and refreshing, full-bodied characteristics of a sparkling wine is a wonderful balance to the richness and creaminess of Calvisius Caviar. Some of the foremost caviar connoisseurs prefer to marry the flavors of caviar and champagne with the roundness of creme fraiche.

As with most pairings, the best way to find your favorite is to experiment. Try teaming Calvisius Caviars with crisp, light wines, and note which flavors compliment or contrast each other. You might find your favorite fusion where you least expect it.

With Calvisius White Sturgeon Caviar, we recommend a California sparkling wine. Chill the wine in the coldest part of your fridge for around an hour before serving. You do not have to break the bank to make the best out of a sparkling wine, choose a wine that exhibits fresh, elegant and toasty aromas that lead into lively and delicious fruit flavors on the palate.

Calvisius Oscietra Classic demands an elegant champagne. This exquisite couple is a natural aphrodisiac, romantic and extraordinary. Simple and complete.

For the Calvisius Caviar De Venise, go for the unexpected company of a dry sauvignon blanc. This wine complements the bright, clean, and subtly sweet flavor of the caviar, a modern take on a classic indulgence.