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5 ways to eat salmon caviar

Five Ways to Eat Salmon Caviar

February 24, 2025

Five Ways to Eat Salmon Caviar

Directions

1. Deviled Eggs with Wild Salmon Caviar

Ingredients

    • 8 eggs
    • 1/8 cup Sour Cream
    • ¼ cup Mayonnaise
    • ½ tsp Spicy Mustard
    • ½ Lemon
    • Chives and fresh dill (use green onion and pickled ginger if making with Wasabi caviar)
    • Salt & Pepper
    • Echo Falls Wild Salmon Caviar - Traditional, or Echo Falls Wild Salmon Caviar - Wasabi

    (Wild Keta Salmon Caviar - Traditional or Wasabi Flavor)


    Preparation

    1. Fill a pot with water and bring to a boil. Gently add 8 eggs, one at a time, into the water with a slotted spoon. Lower heat to simmer and let eggs cook for 1 minute. Add the lid and turn off the heat. Let sit covered for 10 minutes.
    2. Peel away the shells from the eggs.
    3. Place peeled eggs on the cutting board.
    4. Slice eggs lengthwise and scoop out yolks into a bowl. Smash the yolks with a fork.
    5. Add sour cream, mayonnaise, mustard, and lemon juice to yolks and stir until smooth. Season with salt and pepper to taste.
    6. Put a spoonful of egg mixture back into egg whites and plate.
    7. Add the salmon caviar to prepared deviled eggs, along with fresh dill. If using wasabi salmon caviar, add green onion, or pickled ginger for a zesty twist on a traditional recipe.

    2. Wasabi Salmon Caviar Sushi Bowl



    (Wild Keta Salmon Caviar - Wasabi Flavor)

    Ingredients

    • 1/2 cup of white rice
    • Scallions
    • 1 tbsp Soy sauce 
    • 1 tbsp Sake
    • Juice of 1 small lime
    • Furikake seasoning
    • Echo Falls Wild Salmon Caviar - Wasabi 
    Additional Toppings (optional):
    • Nori seaweed strips
    • 2 scrambled eggs
    • Echo Falls Cold Smoked salmon, such as Smoked Wild Alaska Sockeye Salmon. 


    Preparation

    1. Cook rice (if not using rice cooker: bring rice and 1 cup of water to boil on stovetop, then turn down heat to medium/low and cover with lid for 16-18 minutes).
    2. Chop scallions.
    3. Add chopped scallions to cooked rice.
    4. Optional: for more protein, scramble 2 eggs, and add to bowl with rice, and top with choice of Echo Falls cold smoked salmon.
    5. Drizzle soy sauce, sake, and lime juice over rice bowl. Add furikake seasoning.
    6. Top with Echo Falls wasabi salmon caviar (optional: add nori seaweed strips for a bit of crunch and complementary flavors).

    3. Cucumber Caviar Bites

    Ingredients

    • 1 English cucumber
    • Crème Fraîche
    • Echo Falls Wild Salmon Caviar - Wasabi

    Preparation

    1. Cut cucumber into thick round slices.
    2. Spread generous amounts of Crème Fraîche over the cucumber rounds.
    3. Top with Echo Falls Salmon Caviar Wasabi.

    (Wild Keta Salmon Caviar- Wasabi Flavor)


    4. Blini with Caviar & Cream Cheese


    (Wild Keta Salmon - Traditional)

    Ingredients

    • ¾ tsp sea salt
    • ½ tsp baking powder
    • 1 egg
    • 1 cup flour
    • 2 tbsp butter
    • ¾ cup + 2 tbsp milk
    • 1/2 cup of cream cheese
    • Echo Falls Wild Salmon Caviar - Traditional


    Preparation

    1. Whisk together all the dry ingredients in a bowl.
    2. In a separate bowl, combine the melted butter and egg.
    3. Whisk the milk into the egg and butter mixture.
    4. Add the mixture to the dry ingredients and whisk together until mixture is smooth.
    5. Melt the remaining butter on medium heat and spoon about 1 tbsp of the batter into the hot skillet.
    6. Flip when the edges are golden, about two minutes each side.
    7. Add a dollop of cream cheese to each blini, and top with Echo Falls Traditional Wild Keta Salmon Caviar.

    5. Ricotta Dumplings with Traditional Caviar

    Ingredients

    • 2 cups ricotta cheese
    • 2 eggs, beaten
    • Salt and fresh ground pepper
    • 1/2 cup grated parmesan cheese
    • 1 cup flour
    • 2 tbsp unsalted butter 
    • Handful of fresh basil
    • 2 ounces fresh chèvre
    • Echo Falls Wild Salmon Caviar - Traditional

    Preparation

    1. Stir together ricotta, eggs and parmesan. 
    2. Season with a 1/2 teaspoon or so of fresh ground pepper and a teaspoon of salt. 
    3. Stir in the flour until you have a soft dough.
    4. Bring a large pot of water to a boil.
    5. Gently drop tablespoons of the dough into the water and boil for five minutes.
    6. Scoop dumplings out with a slotted spoon into your favorite serving bowl.
    7. Dump water from same pan used for dumplings and place back over medium heat. Melt the butter in the pan.
    8. While butter melts, chop up most of the fresh basil, and add to pan when butter has melted. Cook for just a few seconds, stirring until fragrant. 
    9. Add the fresh chèvre in small dollops and stir until well combined. 
    10. Garnish with remaining fresh basil leaves, extra parmesan, and pepper.
    11. Artfully layer Echo Falls Traditional Wild Salmon Caviar over bowl of dumplings.

    (Wild Keta Salmon - Traditional)



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