caviar recipes

- 1 (8 ounce) package cold cream cheese, cubed
- 1 (2 ounce) jar caviar

- 1/2 cup creme fraiche
- 5 potatoes
- 4-6 ounces sevruga caviar

- 1/4 cup heavy cream
- 3/4 cup sour cream
- 1 tablespoon fresh chives
- 1/4 teaspoon black pepper
- 1/2 teaspoon lemon rind
- 2 tablespoons red caviar

- 2 tablespoons plus 4 teaspoons caviar
- 3 1/2 tablespoons olive oil
- 4 6x5-inch thin slices smoked salmon (about 6 ounces)
- 1/4 cup chilled whipping cream
- 5 cups (packed) mixed baby greens
- 1 tablespoon fresh lime juice
- 3 tablespoons chopped fresh chives or green onion tops
- 1 1/2 teaspoons prepared white horseradish

- 3/4 cup whipping cream
- 20 sea scallops
- 1 cup brut Champagne
- 3 tablespoons caviar
- 3 tablespoons butter
- 2 large leeks (white and pale green parts only), chopped
- 2 teaspoons chopped fresh tarragon

- 2 hard-boiled eggs, peeled, chopped
- 4 ounces haricots verts or slender green beans, trimmed
- 1/4 cup plus 4 teaspoons caviar
- 2/3 cup sour cream
- 3 tablespoons chopped fresh dill
- 1 bunch green onions, chopped
- 1 pound baby red-skinned potatoes
- 2 heads Belgian endive, sliced
- 2 tablespoons Dijon mustard

- 2 oz. salmon roe (caviar)
- 1/4 lb. smoked salmon pieces, cut into strips
- 1 Tbsp. fresh chives, finely chopped
- 2 Tbsps. red onion\cooked, finely chopped
- 1-1/4 cups thickened cream
- 9 oz. angel hair pasta

- 2 teaspoons fresh lemon juice, or to taste
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 12 hard-boiled large eggs
- 2 ounces black caviar

- 15oz can black eyed peas
- 15 oz can pinto beans
- 15 oz can white shoepeg corn
- 1 small onion chopped
- 1 green pepper chopped
- 1 small jar chopped pimento
- MARINADE
- 1tsp salt
- 1/2 tsp pepper
- 1 Tbsp water
- 1/4 cup oil
- 3/4 cup cider vinegar
- 1 cup sugar