Caviar is a decadent and delectable delicacy on its own, but pairing it with luxury hors d’oeuvres is a great way to bring new flavors and textures to the table. 

Caviar-centric appetizers also stretch your caviar supply further, ensuring that you and your guests have plenty of finger foods to munch on throughout the evening. 

Whether you’re hosting a lavish soirée or simply treating yourself to the finest cuisine, we’re here to inspire your next spread. Explore our favorite traditional and unique caviar starters!

1. Traditional Toast Points and Blinis

Let’s begin with two classics! These are the easiest caviar hors d’oeuvres recipes, and they’re perfect for showcasing the complex flavors of caviar without overpowering them. Both mild accompaniments act as a stage, with the caviar taking the spotlight.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Recipe Yield: Approximately 100 pieces

Ingredients

• 1 loaf of white bread
• 1 pack of blinis
• Butter (optional)
• Crème fraîche
• 4 ounces of Beluga Hybrid or Osetra caviar

Instructions

1. Preheat the oven to 350°F.
2. For toast points, trim the crusts from the bread slices. Cut each slice into four triangles. Lightly butter each piece if desired. Arrange them on a baking sheet and bake for 8-10 minutes, or until golden and crisp. Let cool.
3. If using packaged blinis, warm them slightly in the oven for 2-3 minutes or serve them at room temperature.
4. Arrange the toast points and blinis on a large serving platter. Place the caviar in a chilled caviar dish and provide a mother-of-pearl or non-metallic spoon for scooping. Serve with a dish of crème fraîche for spreading.

2. Potato Boats

Caviar with boiled or roasted potatoes and onions is a traditional Russian dish. This graze-worthy recipe is a fun twist on that concept that allows guests to enjoy the mouthwatering flavors and textures in a bite-sized morsel.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Recipe Yield: 32-40 pieces

Ingredients

• 16-20 baby potatoes
• Chives
• Crème fraîche or sour cream
• Sea salt
• 3 ounces of Siberian Sturgeon caviar

Instructions

1. Wash and scrub the baby potatoes thoroughly. Boil them in salted water for 12-15 minutes, or until they are fork-tender but not mushy. Drain and let them cool slightly.
2. Slice a small portion off the top and bottom of each potato to create a flat surface, ensuring they sit upright. Then, cut the potatoes in half crosswise.
3. Using a small spoon or melon baller, carefully scoop out a shallow basin from the cut side of each potato half.
4. Fill each potato basin with a small dollop of crème fraîche or sour cream. Sprinkle with chopped chives and a pinch of sea salt. Top with caviar just before serving.

3. Caviar Deviled Eggs

Deviled eggs are always popular at get-togethers, and these luxury hors d’oeuvres elevate that staple to the next level. This is another one of those caviar hors d’oeuvres recipes that’s traditional but with a modern flourish.

• Prep Time: 30 minutes
• Cook Time: 10-15 minutes (depending on the size of the eggs)
• Recipe Yield: 24 pieces

Ingredients

• 12 eggs
• 4 tablespoons sour cream
• 4 tablespoons chopped chives
• 2 tablespoons capers
• Fresh watercress
• 2 ounces of American Sturgeon Hackleback caviar

Instructions

1. Place the eggs in a single layer in a large pot. Cover with cold water, ensuring the water level is at least 1 inch above the eggs.
2. Bring the water to a boil over high heat. Once boiling, turn off the heat, cover the pot, and let the eggs sit for 10-12 minutes (for large eggs).
3. Transfer the eggs to an ice bath and let them cool for at least 5 minutes. Peel the eggs carefully under running water to remove the shells without damaging the whites.
4. Slice each egg in half lengthwise. Gently remove the yolks and place them in a bowl.
5. Mash the yolks with sour cream until smooth. Mix in the chopped capers and chives.
6. Spoon the yolk mixture back into the egg white halves. Top each egg with a small dollop of caviar. Garnish with a sprig of fresh watercress or dill.

4. Caviar Cucumber Bites

This caviar hors d’oeuvres recipe is perfect if you’re in a rush! It’s a winning combination of easy, visually impressive, and delicious. The cucumber and crème fraîche bring a lovely freshness that beautifully complements the caviar.

• Prep Time: 5 minutes
• Cook Time: No cooking required
• Recipe Yield: 10-15 pieces

Ingredients

• Cucumber (preferably English cucumber)
• Crème fraîche
• Chopped chives
• 2 ounces of Paddlefish or Trout Roe caviar

Instructions

1. Wash the cucumber thoroughly. Using a sharp knife or mandoline, slice the cucumber into medallions approximately ½ inch thick.
2. Arrange the cucumber slices on a serving platter.
3. Place a small dollop of crème fraîche on top of each slice. Add a small scoop of caviar on top of the crème fraîche.
4. Garnish with a sprinkle of chopped chives. Serve immediately for the freshest flavor and texture.

5. Four-Layer Caviar Dip

This is one of the most addictive caviar hors d’oeuvres recipes, so you may want to make more than you think you’ll need! You can use egg salad from the local deli or make your own.

Prep Time: 15 minutes

Cook Time: No cooking required

Recipe Yield: Serves 10-20 people

Ingredients

• 3 cups egg salad (or 6-8 eggs if making your own)
• 1 finely chopped red onion
• 8 oz cream cheese
• ⅓ cup chopped chives
• Water crackers 
• 6 ounces of American Sturgeon Hackleback caviar

Instructions

1. Spread the egg salad evenly across the bottom of a shallow serving dish to create the first layer.
2. Sprinkle the finely chopped red onion over the egg salad to form the second layer.
3. In a small bowl, gently mix the chopped chives into the cream cheese. Carefully spread the cream cheese mixture over the red onion to create the third layer.
4. Just before serving, top the cream cheese layer with an even spread of caviar.
5. Serve the dip with water crackers, toast points, blinis, or your preferred accompaniments. Keep the dish chilled until ready to serve to maintain freshness.

Impress your Guests With the Freshest Caviar

We hope these caviar recipes are a hit! While they’re all unique, they have one important thing in common—they require exceptional caviar. That’s where we come in.

Caviar Emporium is a family-owned and operated caviar store that offers the freshest possible caviar for your caviar hors d’oeuvres recipes. Each jar is packed to order, ensuring that your luxury hors d’oeuvres taste like they came from a five-star restaurant.

We proudly offer a wonderful selection of sustainably sourced American caviar, imported caviar, wild caviar, and farm-raised caviar, as well as accompaniments and caviar gifts. Indulge in decadence.

Ingredients

• 1 dozen Quali Eggs
• 4oz Pearls of The Sea Salmon Roe Caviar

Directions

1. Boil Quail Eggs in Boiling water for about 1 minutes.
2. Drain and run ounder cold water to to cool.
3. Very carefully crack easch egg and peal off shell
4. Cut each egg in ½ lengthwise, serve on a plate with Pearls of The Sea Salmon Roe Caviar dolloped on top
5. Serve right away.

Ingredients

• 2 slices of bread
• 2 large eggs well beaten
• ½ teaspoon of Saffron Threads
• 1 tablespoon of butter
• 1 clove of fresh garlic
• 1 oz of Pearls of The Sea Siberian Caviar
• salt and pepper to taste

Directions

1. In a cereal size bowl beat the eggs and saffron until smooth, mix in a pich of salt and pepper for seasoning.
2. In a large fry pan or skillet melt the butter slowly over a low heat stove. Mince the garlic and add to the pan while raising the flame to grill the garlic slightly.
3. While the garlic is grilling Dip the bread into the seasoned saffron egg mixture for about 5 seconds(the trick is to dip enough to soak in but not fall apart) Dip both sides.
4. Turn up the stove to a higher flame and Add the 2 slices of bread browning on each side. Once the bottom is lightly golden brown turn over and repeat this process on the other side.
5. Serve on a plate and gently spread ½ ounce of Pearls of The Sea Siberian Caviar on top of each savory French toast and serve.

Ingredients

• 8oz Cream Cheese
• 4oz Smoked Salmon
• 2oz Pearls of The Sea American Sturgeon Caviar
• 1 package 16 mini blini pancakes
• You will need a small rectangular shaped mold approximately 8X4X4

Directions

1. In an 8X4X4 mold, line the bottom and sides with one piece of wax paper
2. Spoon into the mold 2oz of Pearls of The Sea American Sturgeon Caviar carefully so as not to break any eggs and to spread out evenly covering the entire bottom. Use more if needed.
3. Prepare the smoked salmon by chopping to a puree in a food processor
4. Prepare the cream cheese by whipping it until it is a smooth consistency.
5. Mix 1/3 of the salmon mixture into the cream cheese and put to the side(get out all lumps)
6. Spoon into the mold the remainder of the smoke salmon creating a second layer but careful not to disturb the caviar in the mold
7. Fill the rest of the mold with the cream cheese mixture creating the third layer careful again not to disrupt the layer of smoked salmon.
8. Cover and chill before serving for at least 5-6 hours to firm up layers
9. When serving, carefully remove top cover, flip onto serving platter helping the Torta out of the mold using the wax paper.
   Carefully peal off the wax paper and serve (If you find this mixture too soft, a small amount of gelatin can be mixed into the cream cheese to firm it up).

Serve with warm blini pancakes