I was lucky recently to have meet Duncan Smith from Duncans Caviar https://www.instagram.com/duncanscaviar/ , who is the Exclusive Scottish Distributor for Royal Belgian Caviar https://royalbelgiancaviar.be/en/caviar. The Royal Belgian Caviar are based in Belgium and home farm their sturgeon for the best quality product. It is a firm favourite with all the Top Chefs. Click link for more information.
I used the Beluga Caviar which leaves a lovely after taste with its rich, Buttery and Creamy notes. Holiday season is fast approaching, so why not treat yourself and indulge, you only live once!
1 Ripe Avocado, peeled and mashed
1 small Red Onion, minced finely
2 tbsp lemon juice
Salt & Pepper to taste
2 tsp Caviar
Mix together the crab meat, seasoning and 1 tbsp lemon juice, set aside
In a separate bowl mix the mashed avocado with the red onion, 1 tbsp lemon juice and seasoning.
For each serving take 1 tbsp of the avocado mix and fill a 1.5″ cookie round, then top with 1 tbsp of the crabmeat mixture, smoothing the surface as you go. Ensure your plate has been refrigerated before hand. Put back into the fridge for 10 minutes, this makes it easier to remove the cutter and stay in tact when removed.
When ready to serve, remove the cutter and finish off with a little Caviar.
These little bitesize timbales are great for a party or get together, the avocado and crabmeat give the creamy base some texture and the delicate topping of the Caviar makes these super decadent. Serve with a glass of Champagne for ultimate taste sensation.
I received the Osietra and Beluga Caviar and so excited to try. The Royal Belgian Caviar are based in Belgium and home farm their sturgeon for the best quality product. Click above link for more information.
Duncan Smith is the Exclusive Scottish Distributor for this excellent product, check out his Instagram above for more information.
I was looking for something a bit more sophisticated for my afternoon tea, so something in a cocktail glass sounded good. This little dish is great for the party season coming up or if you just fancy treating yourself like we did.
The Beluga Caviar leaves a lovely after taste with its rich, Buttery and Creamy notes.
Makes 4 Glasses
4-6 tbsps of Sour Cream or Creme Fraiche (both work well)
1 Medium Avocado
2 tbsp Minced Red Onion
2 tbsp Lemon Juice
1 tsp Chopped Fresh Dill
1 Small Plum Tomato – chopped finely
1 Boiled Egg, peeled and chopped finely
Salt & Pepper to taste
1 tsp Caviar (do not use metal spoon as it can effect the taste)
Spoon the creme fraiche or sour cream into the glass.
Mash the avocado with a fork and mix in the onion, lemon juice, dill and seasoning. Put 1-2 tbsps into the glass on top of the cream.
Sprinkle some of the chopped egg and tomato on top then finish with a small spoonful of caviar an sprig of dill.