Caviar adds a wonderful touch of sophistication and elegance to your special occasions. Traditionally, caviar is derived from three types of sturgeon: Beluga, Osetra, and Sevruga. Because overfishing is threatening the sturgeon population in most of the world, the best choice is American farmed caviar. Here, you'll find recipes that let you savor caviar's delicate texture and distinctive briny flavor on blini, toast, potatoes, scrambled eggs, pasta, and oysters.
These bite-size blini -- Russian pancakes made with yeast -- are traditionally accompanied by caviar. Garnish each one with a tiny dollop of creme fraiche and your choice of salmon or trout roe.
Cream-enriched scrambled eggs topped with creme fraiche and salmon roe or sevruga caviar are an elegant way to start a special brunch. If you don't have an egg topper -- the special tool used to cut the eggshells -- you can also serve this in small crystal goblets.
Use a small cookie cutter to make bite-size rounds of buttery brioche, which are toasted and served with creme fraiche and caviar. The toast rounds can be made up to two days ahead of time.