History of Smoked Salmon

History of Smoked Salmon

Looking for a tasty, classy and affordable ingredient for your meals? The answer is Smoked Salmon. How to elevate a sandwich? Smoked Salmon. Want to prepare a different breakfast? Try Smoked Salmon with eggs. Planning a fancy dinner? Smoked Salmon and Caviar. This food is a life-saver in the kitchen and there are endless ways to serve it. But do you really know what it is? House of Caviar is telling you the basics you need to know. 

The word salmon comes from the Latin salmo, which later became samoun in Middle English. Many Indigenous tribes depended heavily upon salmon in their diet during that time. In the Pacific Northwest, they used to have Smoked Salmon for two weeks so it would keep without refrigeration. It was likely tough and less palatable than fresh salmon, but it wouldn’t spoil over time.

Salmon was abundant on both the East and West coasts of America. For example, the waters of the Northwest are particularly abundant with salmon, where it is known as “Alaskan turkey.“Also, in Hawaii, it is known as Lomi Lomi, a highly prized food. 

Nowadays, there are eight species of salmon in North American waters, five in Pacific waters alone. Worldwide, commercial salmon production exceeds one billion pounds annually, with about seventy percent coming from aquaculture salmon farms.

So far we already Salmon by itself; it’s a big deal. But, what do we mean when we say “Smoked Salmon”? First, it turns out that “Smoked” is a pretty generic term that could refer to any number of products. The fish itself could be farm-raised or wild-caught, and the form could be cut into filets or sliced into steaks. Second, there’s the cooking method; some Smoked Salmon is cured and cold-smoked to create a raw fish with a sushi-like texture, while others are cooked over hot smoke and turn out firm and flaky. 

There are three types of Smoked Salmon you should know about: cold-smoked, hot-smoked, and salt-cured lox and gravlax (which aren’t smoked completely but it still counts). They all start out the same way: the fish is brined in a salt solution to pull out the moisture and prevent the growth of bacteria. After that, hot- and cold-smoked fish are dried and smoked, and lox takes a different path. 

Although, Smoked Salmon comes in a variety of forms,  the most popular is Lox. Lox, first appearing in English in 1941, comes from the Yiddish laks and originated in New York. Lox is cured in salt brine and is preferably made of Pacific salmon. This is  a majorly popular menu item usually served on a bagel with cream cheese. But wait, this is the time when we get to know the recipes! House of Caviar is sharing with you three easy and classic recipes with Smoked Salmon to try at home. Pick your favorite and cook for your family dinner or friends reunion and you’ll never go wrong!

Blini with Crème Fraîche and Smoked Salmon


1 pack  Blini

2/3 cup creme fraiche

4 ounces Smoked Salmon

1/3 cup dill sprigs

freshly ground black pepper

Caviar (Optional) 

Top each blini with 1 teaspoon crème fraiche. Divide the Smoked Salmon evenly between the blini, on top of the crème fraiche. Top each with a sprig of dill and a grating of freshly ground pepper. You can also top with a tiny spoon of Caviar (Your favorite type) and serve immediately.

Poached Eggs with Parmesan and Smoked Salmon Toasts


Four 1/2-inch-thick slices of sourdough bread

Extra-virgin olive oil

1/4 cup freshly grated Parmesan

2 ounces thinly sliced Smoked Salmon

4 large eggs

Preheat the oven to 425°. Fill a medium skillet with water and bring to a boil. Put the bread on a baking sheet and brush all over with olive oil. Bake for about 8 minutes, or until crisp. Reserve 8 toasts. Push the remaining 8 toasts on the baking sheet close together and sprinkle the Parmesan on top in a thick layer. Bake for about 2 minutes, or until the cheese is melted. Wrap the Smoked Salmon around the remaining 8 toasts. Reduce the heat under the skillet to moderately low so the water simmers. One at a time, break the eggs into a small bowl and pour them into the simmering water. Cook until the whites are just firm and the yolks are still runny, about 3 minutes. Using a slotted spoon, transfer the eggs to paper towels and gently blot dry. Put each egg in a small, warmed bowl. Serve immediately with the Parmesan and smoked salmon toasts.

Smoked Salmon Panini


8 slices brioche

Dijon mustard

8 thin slices Gruyère cheese

1/2 pound thinly sliced Smoked Salmon

Finely grated zest of 1 lemon

Salt and freshly ground pepper

Heat a panini press. Spread 4 of the brioche slices with mustard and top each one with 1 slice of Gruyère; divide all of the Smoked Salmon and the lemon zest between the 4 slices. Season lightly with salt and pepper and cover with the remaining slices of Gruyère. Close the sandwiches and grill for 2 to 3 minutes, until toasted and the cheese is melted. Cut the sandwiches in half and serve.

So? Is Smoked Salmon added to your shopping list? We hope these recipe ideas have inspired you to try this food at home. And always keep in mind to get your fine food products at reputable stores like House of Caviar. Visit our website and discover all we have available for you! From Caviar and seafood to the perfect accompaniments. Come and visit us! We’ll be glad to have you around. 


Types of Caviar: How to eat?

Types of Caviar: How to eat?

Making a resolution is all about setting a goal or trying something new. If you’re aiming to learn new skills in the kitchen or training your palate with fine foods, we have news for you! You’re at the right place and the perfect way to accomplish what you’re wishing for is with Caviar. 

Caviar is a one in a million delicacy. It comes from wild sturgeon fish, which belongs to the Acipenseridae family originally from the Caspian Sea and the Black Sea. Caviar is a rare and luxurious delicacy usually served cold. However, depending on its type it can be served in many ways! 

Types of Caviar 

Did you know Caviar isn’t just one? People have been consuming sturgeon Caviar for hundreds of years.There are approximately 27 sturgeon especies and you’ll be able to find  Caviar of all flavors, colors and budgets. Today House of Caviar is introducing you to the top varieties of Caviar to try in 2022: Beluga, Ossetra, Paddlefish Caviar and Salmon Roe. What are their features and differences? How to serve them? We’re going to tell you everything! 

Beluga Caviar 

Beluga Caviar is one of the most exclusive types of Caviar. Its texture is delicate, smooth and buttery and  its taste  is described as “magical”.  However , the Beluga sturgeon is in serious danger of extinction due to the uncontrolled exploitation, so you won’t  find this type of Caviar available. But  you  will find Beluga Hybrid, a hybrid that combines the size and flavor profile of original Beluga with the sustainability and production-speed of smaller Siberian sturgeon Caviars. 

Sounds like something to try? Here’s a recipe idea for an elegant appetizer or a perfect classy snack. 

Russian Blini with Smoked Salmon, Sour Cream and Beluga Hybrid 


6 tsp. Beluga Hybrid Caviar 

12 blinis

12 oz. smoked salmon

3 oz. full-fat sour cream

3 tsp. chives, chopped

Black pepper to taste

Place a small dollop of sour cream on each blini. Top with a folded piece of salmon, followed by a ½ tsp. of the Beluga Hybrid. Sprinkle a hint of black pepper and some chopped chives on top and voilá!

Ossetra Caviar 

Osetra Caviar is the most popular type of caviar around the world. Ossetra comes in  second in order of exclusivity, just behind Beluga caviar and before Sevruga. It is described as  soft and loose, and the taste it leaves in the mouth can remind you of the taste of walnuts. You can pair Ossetra with any type of recipe and it will go more than well. Here’s an easy idea to try at home: 

Toasted Brioche with Crème Fraiche and Ossetra Caviar


2 tbsp. Ossetra Caviar

½ loaf brioche

1 tbsp. butter

4 oz. crème fraîche

Cut out small rounds of brioche using a cookie cutter measuring about 1 ½” in diameter. Melt half the butter in a small skillet and toast the rounds on one side until just lightly golden. Flip and repeat with the remaining butter. After the rounds have fully cooled, place a small dollop of crème fraiche on top and top with about ¼ to ½ tablespoons of Ossetra Caviar. Serve and enjoy!

Paddlefish Caviar 

Paddlefish is actually considered a fish roe, not a Caviar, since it does not originate from a Sturgeon species of fish.It belongs to the Domestic Caviar family, which is the type of roe farmed and produced in the U.S. It is distinguished by an earthy, silky and smooth flavor with a subtle finish. For those with a lower budget, Paddlefish Caviar is a fine yet less expensive alternative to sturgeon Caviar. And if you’re wondering how to serve it, this is a recipe idea you should try: 

Deviled Quail Eggs with Paddlefish Caviar


Kosher salt

2 large quail eggs

12 quail eggs

2 Tbs. mayonnaise

1/2 tsp. Dijon mustard

1/8 tsp. finely grated lemon zest

1 Tbs. Paddlefish or Hackleback Caviar 

Boil the eggs and cnce cooled, carefully peel the eggs and cut each in half lengthwise. Remove the yolks from the egg halves and transfer them to a food processor fitted with a steel blade, reserving the whites of the quail eggs and discarding the whites of the quail eggs (or saving them for another use). Add the mayonnaise, mustard, and lemon zest, and process the mixture to a fine paste. Season carefully to taste with salt, bearing in mind that the quail eggs will be topped with Caviar. Transfer the deviled yolks to a pastry bag fitted with a small star tip and pipe the filling into the quail egg white halves. Top each with a scant amount of caviar and transfer to a platter before serving.

Salmon Roe 

This type of roe isn’t Caviar but it is known as a “Caviar Substitute”. Caviar Substitutes  are affordable alternatives to Caviar. These are also original and tasty.  One of the most popular products in this category is Salmon Roe, also called “Red Caviar”.  It has a fresh, salty, and slightly “fishy” taste and it is consumed worldwide. Salmon Roe is a very versatile food, try it  over buttered bread and served with sour cream, lemon, and onion for garnish. However, here’s another idea  for you: 

Scrambled eggs, salmon caviar and chives on toast


4 slices white bread

3 tbsp Butter

6 Eggs

1 tbsp Salmon Roe 

12  Chives 

Toast the bread and keep warm. Meanwhile, melt the butter in a small pan over a low heat. Beat the eggs, season with salt and pepper and pour into the pan. Cook very gently, stirring all the time, until the eggs are just cooked. Serve the eggs on the toast garnished with the salmon caviar and chives.

So, which one is your first pick? If you’re still deciding, House of Caviar has all of them in our online store. Come and visit whenever you want to and find the greatest selection of high quality Caviar with us. We’ll be more than glad to have you!

The best box of Caviar to celebrate New Year in Family

The best box of Caviar to celebrate New Year in Family

The countdown to 2022 has begun! This New Year’s Season will be a reason to celebrate with the ones you love the most and one of the best ways to do it is enjoying a great New Year’s dinner. If you’re getting tired of eating the same thing year after year, why not try something new, tasty and elegant? This New Year’s Season make sure Caviar is on your table. In case you’re not sure how to serve Caviar for New Year’s Season, no worries! House of Caviar is sharing with you our top recommendations of Gift boxes available in our online store. 

A great year must start with great food and Caviar is way beyond. Caviar is like diamonds when it comes to food. No matter your budget, serving Caviar on your dinner table will always surprise your guests and present you as a fine host or hostess. But what are the options? There are plenty! The first thing you should know is there are lots of types of Caviar but mainly two categories: Imported and Domestic. Imported Caviar is the one produced in Europe originally from the Caspian Sea, and Domestic is the one harvested, produced and commercialized in the U.S. 

Furthermore, there are other types of roe known as “Caviar substitutes” which you’d like to keep in mind as well. However, the top five Caviars you should be familiar with are: Beluga, Ossetra, Kaluga, Sevruga and Domestic Caviar. This category of American Caviar includes Paddlefish and Hackleback Caviar. 

Now you know some of the types of Caviar to choose from, you may be wondering how to serve it this New Year’s Season? There’s a common belief that the only way to eat Caviar is by itself, but actually, Caviar can be eaten in endless ways. There are many different Caviar accompaniments you could enjoy with your Caviar. One of the most well-known pairings is Caviar and blini. Blinis are basically a small pancake or crépe made with leavened batter. They pair beautifully with Caviar and  they’re commonly topped with crème fraîche. You can also find Blinis in our online store, check our specialities tag and find much more! 

Crackers are also a very common pairing for Caviar. A warm, fresh piece of bread, baguette toast-point, or even unsalted potato or pita chips can serve as your Caviar carb-base. No matter which accompaniment you use, remember Caviar is eaten in small portions, often smaller than a tablespoon. It is recommended to take small bites and savor the subtle flavors and texture. And what about the drinks? 

Caviar is usually served with champagne and vodka. Mild lager or blonde beer pairs nicely with some types of Caviar, however Caviar experts also conclude you can pair it with the drinks you like the most.

It’s time for our top New Year’s Season recommendations. Are you looking for a gift or planning to buy a full set for your dinner table? These are House of Caviar’s gift boxes and they’re just what you’re looking for. 

Bemka Caviar Flight 

This is a perfect box for Caviar enthusiasts. Experiment with six different Half-ounce jars of our best-selling Caviar.

This set includes:

1- Royal Imperial caviar (1/2 oz)

1- Beluga caviar (1/2 oz)

1- Crown caviar (1/2 oz)

1- Royal Siberian Ossetra caviar (1/2 oz)

1- Amur Kaluga Caviar (1/2 oz)

1- Hackleback caviar (1/2 oz)

2- Creme Fraiche (1.25 oz Ea)

2- Mother of Pearl spoon 

1- French Blinis canape (16 count)

Royal Caviar Gift Basket 

Want to try Caviar but want to take it easy? This is an ideal box for curious eaters. 

1 – Royal Imperial Caviar 1 oz

1 – Premium White Sturgeon 1 oz

1 – Paddlefish caviar 1 oz.

1 – Creme Fresh 8 oz

1 – Mother of Pearl Spoon

1 – Mother of Pearl Dish

1 – Blini Traditional Size 30 pc.

Prestige Collection Gift Basket 

Dinner for two? This Caviar box has all the essentials for a small but fine table. 

This basket includes: 

– 2 Mother of Pearl Spoons

– 1 Mother of Pearl Server

– 1 Crème Fraiche

– 16 Blinis

– 1 Paddlefish Caviar (1oz)

– 1 Royal Siberian Caviar (1oz)

So, which one are you having? You can also check the rest of the products available in our Gift section. Maybe some American Caviar and accompaniments like Foie Gras works for your New Year’s eve dinner, too. Whatever you decide to get, make sure you buy in a reputable store like House of Caviar. Visit our online store and discover all the types of Caviar available and fine foods as well.  Come and visit! We’ll be more than glad to have you.

Christmas and recipes for holidays with Caviar

Christmas and recipes for holidays with Caviar

Looking for the perfect meal for the Christmas Season? If you’re tired of cooking the same food every single year or you’re feeling curious about trying something new, Caviar is the answer. From the fanciest to the most affordable type, including Caviar as the main ingredient in your meals will make everyone go wow. This Christmas Season is the perfect timing for choosing a tasty and unique touch to your dinner table. 

Now you’ve made up your mind and chose Caviar for this  Christmas Season, which type of Caviar should you use? Well, it depends on your recipe, flavor preference and budget. But don’t worry! House of Caviar has a great variety to choose from. Though, before going into details let’s remember there are two main categories of Caviar: imported and domestic. Imported Caviar is the one produced in the traditional regions of the Caspian Sea in Europe and Domestic Caviar refers to the Caviar harvested, produced and commercialized in the United States. Among these two categories there are many types to choose from, you can always check our online store and pick your favorite. 

There are up to 27 different species of fish you can get your hands on different types of Caviar. However, the quality and taste of each one are different from the other in a major or minor way. Some of the most common types of Caviar available in the market are: Beluga Caviar, Osetra Caviar and Kaluga Caviar. These are all from the Imported Caviar family but if you’re considering American Caviar Paddlefish Caviar or Tobiko Black will always be top options. 

How to pair and serve Caviar for this Christmas Season? Caviar brings a sense of class and elegance to any social gathering, although Caviar is best served on its own there are many ways you can present it. Some of the best accompaniments are: unsalted crackers toast, blinis crème fraiche, lemon wedges, minced onions, potatoes, hard-cooked eggs, buttery toast points. And what about the drinks? Champagne and vodka are classic pairings for Caviar. But at the end it is about what you like the most , and there are plenty of other options that pair just as well. 

So, you’ve chosen the type of Caviar, the accompaniments and the drinks. Now it’s time to cook! House of Caviar is sharing three recipe ideas for this Christmas Season from appetizers to fancy serving. Let ‘s begin!

Caviar and Crème Fraîche Tartlets


12 mini round tart shells

6 tablespoons crème fraîche

2 tablespoons Caviar ( Ossetra or Beluga)

2 tablespoons thinly sliced chives

First, arrange tart shells on a serving platter. Spoon crème fraîche into a small resealable plastic bag and snip a 1/4″ opening in the corner. Pipe about 1/2 tablespoon crème fraîche onto one side of tart shells and spoon 1/2 teaspoon of Caviar onto the other side. Garnish with chives, serve immediately and that’s all!

Smoked Salmon Rolls With Vegan Cream Cheese


50 g Smoked salmon 

25 g Cream Cheese  

15 g Caviar

Dill (for decoration)

These Caviar party appetizers are by far the easiest you’ll find! Lay out as many spoons as you would want for your guests. Cut out thin sections of smoked salmon that fit your spoons and fill them with cream cheese. Then, twist the salmon into rolls and place on your spoon. Top with Caviar and a pinch of dill and all done!

Four-Layered Caviar Dip 


6 large hard-cooked eggs

2 tablespoons sour cream

2 tablespoons mayonnaise

1/2  teaspoon kosher salt

1 cup finely chopped red onion, rinsed and dried

8 ounces cream cheese, softened

1/3 cup thinly sliced fresh chives

2 ounces Paddlefish Caviar

Water crackers

Cooking spray

This is a perfect recipe to set your table with different accompaniments and Caviar! Stir together chopped eggs, sour cream, mayonnaise, and salt in a medium bowl. Lightly grease a 6-inch ring mold with cooking spray. Spoon egg mixture evenly on bottom of prepared ring mold. Top evenly with onion. Stir together cream cheese and chives in a bowl, and gently spread over the onion. Then, top with Paddlefish Caviar. Refrigerate for 2 hours, unmold onto a serving plate or platter, and serve with crackers.

This Christmas Season you won’t run out of ideas, pick your favorite one and surprise your loved ones with a different dinner party. Still want more ideas? You can always check websites like Food and Wine, NYT Cooking and Yummly for more inspiration. And where to get Caviar? Make sure to always get it from reputable stores like House of Caviar. Visit our online store and you’ll find everything you need for your Christmas dinner. We’re hoping to see you soon! 

All about Spanish Meats and Caviar

All about Spanish Meats and Caviar

Spain is a country full of culture and exquisite cuisine. Spanish Meats – specially Ham- are the heart of Spanish gastronomy. House of Caviar wants you to not miss this culinary pleasure, that’s why we’ve selected the Spanish Meats you should try and recipe ideas for this upcoming Holidays. Spanish Meats are a great choice. Now, before getting in the kitchen, let’s learn a bit more about them. 

For an accurate introduction into Spanish Meats we’re gonna start with Iberico Ham, Bellota Ham also called “Pata Negra” and Serrano Ham. 

Iberico Ham: this type of Spanish Meat is known for being exclusive and expensive. Iberico Ham can only come from native Iberian pigs. These pigs have a dark grey and black colouring, with jet-black hooves. Like a lot of foods, there are different grades of Iberico Ham. The most basic-quality white label Iberico Ham comes from mixed-breed pigs who are reared in an enclosed area, fed with animal feed and allowed a minimum of 21.5 square feet of space per pig. This Meat is known not just for its flavor but for its health benefits. Iberico Ham is extremely rich in oleic acid and healthy fatty acids, so if you’re ready to get this Spanish Meat visit House of Caviar and find several options for Iberico Ham: 

Bellota Ham “Pata Negra”:  Pata Negra ham comes from pigs raised in freedom in the pastures Iberian 100% and fed with natural grass and acorns. The result is more fat around hams and less fat infiltrated, a darker color and higher price because their production is lower. Traditionally it is said Pata Negra ham to the Iberian hams for its black hoof. Also, over the time it has been a term that assigns quality for many products, saying that a product is “Pata negra” is to say that is the highest quality. Buy Pata Negra Ham visiting our Spanish Meats section: 

Serrano Ham:  As in Spanish, Jamón serrano is the name of the most common type of Spanish Meats. In fact, it makes up 93% of all ham production in Spain.  It’s simple, tasty and it may be considered the lower-level kind of Spanish Meats. Serrano ham comes from pigs with the name of “white pigs”, these pigs are almost always farmed intensively in enclosed pig houses and eat a grain-based pig feed. At its most commercial, the leg is cured for the bare minimum time, and is ready for sale no more than 12 months later. Check our variety of Serrano Ham here: 

At this point you know why Spanish Meats are so popular and attractive to all eaters. Pick your favorite and get ready for Thanksgiving Day with some spanish flavors on your table. And if you’re up for a real elevated dinner party, go for Caviar! These two combine perfectly and your guests will be more than amazed. 

Iberico ham rolls and Caviar Canapés 


1 (1-lb.) Iberico Ham in slices 

1 small Russet potato 

2 cups canola oil

1 1⁄2 cups creme fraiche

4 oz. Caviar

1 small bunch chives, cut into 1-inch pieces

Kosher salt

First, finely dice the potato. Heat the canola oil in a medium saucepan over medium-high until a deep-fry thermometer reads 350°. Add the potatoes and cook, stirring, until golden, about 2 minutes. Strain over a fine mesh sieve into a saucepan or a heat-proof glass bowl. Transfer potatoes to a paper towel-lined baking sheet and toss with salt. To serve, spread each Iberico Ham slice with about 1⁄4 teaspoon of crème fraîche. Top with caviar and crispy potatoes and garnish with a chive. That ‘s all! 

Pata Negra tosta with oyster mushroom, cherry tomatoes and basil


200 g of oyster mushroom

2 garlic cloves

20 cherry tomatoes


Olive oil 

8 thin slices of sourdough bread

100 g of Pata Negra, thinly sliced

8 leaves of basil

Fleur de sel


Preheat the oven to 225°C (435°F). Shred the oyster mushroom. Place the cherry tomatoes on a baking tray. Top with olive oil, a pinch of Fleur de sel and a pinch of oregano. Brush the top side of the bread slices with olive oil and arrange them on another baking tray. Put the two trays in the oven and cook for 7 minutes. Meanwhile, cook the oyster mushrooms and the garlic in olive oil. Season with pepper and fleur de sel. Top each piece of bread with mushrooms and a few cherry tomatoes. Add a slice of Pata Negra, and a basil leaf on top of it. Drizzle with olive oil and enjoy! 

Fried Eggs with Serrano Ham and Caviar 


Extra-virgin olive oil, for frying

4 large Yukon Gold potatoes, peeled and cut into 1/4-inch-thick fries

Kosher salt

8 large eggs

8 slices of Serrano Ham

2 ounces Caviar

Preheat the oven to 275°. Set a rack in a large baking sheet. In a large cast-iron skillet, heat 3/4 inch of olive oil to 300°. Working in 2 batches, fry the potatoes until golden brown and lightly crisp on the outside, about 7 minutes. Transfer the potatoes to the rack to drain and immediately season with kosher salt. Keep warm in the oven. Carefully transfer 1 cup of the hot olive oil from the cast-iron skillet to a large nonstick skillet. Crack 4 of the eggs into the skillet and gently fry over moderately low heat until the whites are set and the yolks are slightly runny, about 5 minutes. Transfer to a plate. Repeat with the remaining 4 eggs.Divide the fries among 4 plates. Top each plate with 2 fried eggs, 2 slices of ham and a spoonful of Caviar, if desired, and serve immediately.

So, are you ready to start including new flavors in your recipes? This holidays there’s no way to go wrong with Spanish Meats, visit the complete section and discover all the options available for Spanish Meats and Caviar. House of Caviar offers you the greatest variety of Fine Foods for any holiday, come visit us! We’ll be looking forward to seeing you.