5 Unexpected Dishes with Black Caviar You Need to Try

Black caviar is often served with champagne and blinis — but there’s so much more to explore when it comes to this luxurious delicacy. At our caviar shop, you’ll find premium selections that go far beyond the traditional, opening the door to bold, unexpected culinary experiences. Here are five creative dishes that showcase black caviar in ways you might never have imagined — and they’re easier to make than you think.

Sushi Rolls with Black Caviar and Avocado

Eastern flair meets elegant topping:

These sushi rolls are a fresh take on Japanese tradition, with a rich, salty flourish from black caviar that elevates each bite.

Ingredients (for 2 rolls):

• 1 cup sushi rice;
• 2 nori sheets;
• 1 ripe avocado, sliced;
• 4 imitation crab sticks or fresh crab meat;
• 1 tsp rice vinegar;
• Black caviar (1–2 tsp per roll);
• Soy sauce, wasabi (to serve).

Instructions:

1. Cook sushi rice according to package instructions. Season with rice vinegar and let cool.
2. Place a sheet of nori on a bamboo mat. Spread a thin layer of rice across the surface, leaving a 1-inch gap at the top edge.
3. Add avocado slices and crab meat in a line across the center.
4. Roll the sushi tightly using the mat. Seal the edge with a little water.
5. Slice into 6–8 pieces with a wet, sharp knife.
6. Top each piece with a small dollop of black caviar just before serving.

Tip: Serve immediately so the nori stays crisp and the caviar maintains its shine.

Scallop Carpaccio with Black Caviar

A refined marine harmony of textures:

This cold appetizer highlights the sweetness of raw scallops, balanced by lemon and the luxurious brininess of caviar.

Ingredients (serves 2):

• 4 fresh sea scallops (sushi grade);
• 1 tbsp extra virgin olive oil;
• 1 tsp lemon juice;
• Sea salt flakes;
• Freshly ground white pepper;
• Black caviar (1–2 tsp);
• Microgreens or chives (for garnish).

Instructions:

1. Freeze scallops for 15 minutes to firm them slightly, then slice very thinly.
2. Arrange slices on a chilled plate in a circular pattern.
3. Drizzle with olive oil and lemon juice. Season lightly with salt and pepper.
4. Spoon small mounds of black caviar in the center or over each scallop slice.
5. Garnish with microgreens or finely chopped chives.

Tip: Serve immediately as a cold starter — it pairs wonderfully with dry sparkling wine.

Cauliflower Cream Soup with Caviar

Silky texture meets a delicate salty contrast:

This creamy soup is comforting and elegant, and the caviar on top adds just the right burst of flavor.

Ingredients (serves 2):

• 1 small head of cauliflower, chopped;
• 1 small onion, diced;
• 1 clove garlic, minced;
• 2 tbsp butter;
• 2 cups vegetable or chicken broth;
• ½ cup heavy cream;
• Salt and white pepper to taste;
• Black caviar (1 tsp per bowl).

Instructions:

1. In a saucepan, sauté onion and garlic in butter until translucent.
2. Add cauliflower and broth. Simmer until cauliflower is very soft (about 15 minutes).
3. Blend the soup until completely smooth. Stir in cream. Season with salt and pepper.
4. Reheat gently if needed, then ladle into bowls.
5. Add black caviar on top of each serving — off the heat — so the flavor remains intact.

Tip: Use a chilled spoon to place the caviar delicately without melting it.

Poached Egg on Toast with Caviar and Truffle Cream

A millionaire’s breakfast — simple, luxurious, unforgettable:

A runny poached egg on toast gets a gourmet twist with truffle and caviar.

Ingredients (serves 1):

• 1 fresh egg;
• 1 slice sourdough bread, toasted;
• 1 tbsp truffle cream or truffle-flavored crème fraîche;
• 1 tsp white vinegar (for poaching);
• Black caviar (1 tsp).

Instructions:

1. Bring a pot of water to a gentle simmer. Add vinegar.
2. Crack egg into a small bowl, then slide it gently into the water.
3. Poach for about 3 minutes, until the white is set and the yolk still soft. Remove with a slotted spoon.
4. Spread truffle cream on the toast.
5. Place poached egg on top, then add black caviar as a final flourish.

Tip: For extra indulgence, drizzle a few drops of truffle oil over the plate before serving.

Homemade Ice Cream with Black Caviar (Sweet-Salty Fusion)

A bold experiment that surprises and delights:

This sweet-salty combo isn’t for everyone — but for adventurous palates, it’s a revelation.

Ingredients (makes 4 servings):

• 1 cup heavy cream;
• 1 cup whole milk;
• 3 egg yolks;
• ⅓ cup sugar;
• Pinch of sea salt;
• Black caviar (½ tsp per serving).

Instructions:

1. In a saucepan, heat milk and cream until warm but not boiling.
2. In a bowl, whisk egg yolks and sugar until pale. Slowly pour the hot mixture into the yolks, whisking constantly.
3. Return to saucepan and cook over low heat until thickened, stirring constantly (do not boil).
4. Strain and chill the custard completely.
5. Freeze in an ice cream maker according to instructions.
6. Serve with a small spoonful of black caviar on top or swirled into the base during the last minute of churning.

Tip: Serve in chilled bowls and garnish with a crisp tuile or a sprig of mint for contrast.

Conclusion

Black caviar isn’t just for the classics — it’s a bold, versatile ingredient that can inspire incredible new dishes. From elegant breakfasts to adventurous desserts, it brings sophistication to the unexpected. Dare to explore its potential — and let your kitchen become a stage for culinary creativity.