INGREDIENTS
15-20 store bought tater tots
1/4 cup Sour cream or creme fraiche
A handful of dill and parsley, very finely chopped
Splash of milk or cream to thin out the sauce (optional)
Salt & pepper, to taste
Caviar for garnish

DIRECTIONS
1. Pre-heat oven to 425 F
2. Bake tater tots for 10 minutes, take them out and flatten with the bottom of a glass, bake another 10 minutes until crispy.
3. Meanwhile mix together sour cream and chopped herbs, season with salt and pepper. You could thin the sauce out with milk or cream if desired and/or run it through a blender.
4. Drizzle tater tots with sauce and caviar. Enjoy!

Makes 4
INGREDIENTS
4 slices of baguette or other crusty bread
Oil for pan frying
4oz fresh mozzarella, torn into pieces
Chive oil
1-2oz Plaza Kaluga Hybrid Golden Caviar 

DIRECTIONS
1. Heat some oil in a pan and heat baguette slices on both sides to desired crunchiness
2. Top each toast with mozzarella, drizzle with chive oil and add a generous spoonful of caviar. Enjoy!

Recipe adapted from Chef Alex Trim
INGREDIENTS:
About 2 russet potatoes, peeled and diced
1/2 cup + 2 tbsp grated Parmesan cheese
2 egg yolks
3 1/2 tbsp melted butter
Salt
Butter for brushing
Plaza Osetra Caviar, for garnish
Chopped chives, for garnish

DIRECTIONS:
1. Soak peeled and diced potatoes in water overnight
2. Drain the potatoes. Cook in salted water (from cold) until tender. Preheat oven to 425F
3. Combine egg, cheese and butter in a large bowl and mix well
4. Mash potatoes with a ricer (or food mill or push through a fine mesh sieve), add to the cheese mixture and mix thoroughly
5. Pipe mixture onto a baking sheet lined with a nonstick mat or parchment paper
6. Bake for 10 minutes, remove from oven, brush with melted butter and bake for another 6 minutes.
7. Top with a generous spoonful of caviar and chopped chives. Serve immediately.

Serves 4

INGREDIENTS
6 oz Sushi Grade Salmon
125g+ Caviar 
2-3 Tbsp Creme Fraiche
1 Lemon (Zest + Juice)
1 Tbsp Olive Oil
3 Tbsp Chives
Salt + Pepper (to taste)
2 Tbsp Tamari
2 Tbsp Fresh Lemon Juice
1 Tbsp Fresh Orange Juice
Sliced English Cucumber (to taste)

METHOD
1. Chop the salmon into fine pieces. Transfer these to a mixing bowl.
2. To the bowl, add the crème fraîche, freshly chopped chives, the zest of one lemon, salt, black pepper, and a drizzle of high-quality olive oil.
3. In a separate vessel, whisk together the tamari, freshly squeezed lemon juice, and orange juice to create a vibrant, citrus-infused blend.
4. On a clean plate, arrange thin slices of crisp cucumber in a neat pattern. Place a ring mold at the center and carefully spoon in the salmon mixture, pressing it gently to ensure it holds its shape.
5. Gracefully crown the salmon with our exquisite caviar.
6. Delicately drizzle the tamari citrus sauce over the cucumbers, encircling the salmon.
7. Serve with slices of fresh baguette, a selection of artisanal chips, or any accompaniment of your choice.
8. Savor this culinary creation immediately for the best experience!

INGREDIENTS

Yogurt Spread:
1 cup Greek yogurt, at room temperature
1 clove garlic
½ teaspoon freshly ground black pepper
¼ teaspoon salt, or to taste (Optional)
1 pinch cayenne pepper
2 ½ tablespoons finely chopped fresh dill, or to taste
Aleppo Butter:
½ stick unsalted butter
1 tablespoon Aleppo chile flakes
½ teaspoon smoked paprika
¼ teaspoon ground cumin
Poached Eggs:
1 tablespoon white vinegar, or as needed
4 large eggs
1 pinch sea salt
For Serving:
Choose any Plaza Caviar for pairing
Fresh dill sprigs
Toasted, crusty bread

METHOD:
1. Make yogurt spread: Place yogurt in a medium bowl and grate in garlic; mix to combine. Season with pepper, salt, and cayenne. Add dill and mix thoroughly. Set aside at room temperature.
2. Make Aleppo butter: Melt butter in a saucepan over medium heat; heat until bubbles begin to burst. Add chile flakes, paprika, and cumin. Stir until color is uniform. Turn off heat and let spices infuse.
3. Make poached eggs: Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, add vinegar, and keep water at a gentle simmer. Crack an egg into a small bowl, then gently slip egg into water, holding the bowl just above surface of water. Repeat with remaining eggs. Cook until whites are firm and yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove with a slotted spoon, pat dry on a kitchen towel, and place onto a warm plate.
4. Dollop yogurt mixture onto serving plates. Use the back of a spoon to spread yogurt, carving ridges into the top. Top with eggs and your desired amount of Aleppo butter. Generously top with Plaza Caviar. Garnish with dill sprigs.
5. Serve with toasted crusty bread and enjoy! Share with a loved one.

Serves: 2-4 people 

INGREDIENTS:
6-8 Egg Yolks 
3/4 Cup of Kosher Salt
3/4 Cup of Sugar 
1/2 Cup of Olive Oil (Warmed but Not Simmering)
6-8 Small Bread Squares (Crust Removed)
Olive Oil for Toasting Bread 
1 Tablespoon Minced Chives 
Plaza De Caviar

METHOD:
1. Combine the sugar and the salt.
2. In a glass or ceramic container add half of the sugar/salt and very carefully place egg yolks down. 
3. Cover the yolks with remaining sugar/salt.
4. Cover and refrigerate 4 hours to cure. 
5. Very gently (one by one) rinse the sugar/salt off the yolks (in cold water) and place into a small clean glass container. 
6. Cover the yolks with the warm olive oil. 
7. Meanwhile, heat a large pan with olive oil and toast the bread until lightly golden on both sides. 
8. Assemble the toast with a cured yolk, caviar and chives.
9. Enjoy immediately