CAVIAR
PENTRY
SMOKED FISH
FOIE GRAS
FRESH TRUFFLES
TRUFFLE PRODUCTS
SERVINGWARE
GIFTS
Beluga and Osetra caviar, truffles and delicate salmon.
Each dish is designed not only to taste exceptional – but to become the visual centerpiece
of your New Year or Christmas celebration.
1. “Luxe Christmas Trees” with Beluga Caviar, Truffle Cream & Salmon
Perfect as a festive canapé and a photogenic Christmas table centerpiece.
These miniature Christmas trees instantly become the star of any holiday table.
Delicate salmon, aromatic dill, silky truffle cream and shimmering
Beluga caviar create a bite-sized luxury experience your guests will
talk about long after the party is over.
Ingredients (6 servings)
- 6 slices of fresh cucumber
- 6 small rolls of cured or smoked salmon
- 150 g cream cheese or mascarpone
- 1 tsp white truffle oil
- Fresh dill sprigs
- KARDINAL Beluga Caviar
- Optional: small mango or citrus gelatin triangles for the “tree topper”
Instructions
- Prepare the base: Place a salmon roll onto each cucumber slice.
- Make the truffle cream: Whip the cream cheese with white truffle oil until smooth and transfer into a piping bag.
- Shape the trees: Pipe the cream in a tall cone shape, alternating layers of cream with small dill sprigs to resemble branches.
- Decorate: Add tiny dots of Beluga caviar as elegant “ornaments”.
- Finish: Place a small gelatin triangle on top of each cone as the “tree topper”.
Serving idea
Arrange the trees on a marble or slate platter and lightly dust the surface with sea salt
or powdered sugar to create a snowy, wintery look.
2. Truffle–Caviar “Holiday Sphere” – A Luxury Table Centerpiece
A dramatic, show-stopping centerpiece that looks like a gourmet holiday ornament.
This truffle–caviar sphere is the kind of dish that makes guests gather around the table
with their phones. Inside you will find a creamy, aromatic truffle mousse, while the
outside is coated with glossy Osetra caviar and optional flakes of edible gold.
Ingredients
- 250 g cream cheese
- 100 g mascarpone
- 1 tbsp truffle paste
- 1 tsp black truffle oil
- Salt and white pepper to taste
- 50–80 g KARDINAL Osetra Caviar
- Edible gold flakes (optional)
- Fresh baguette slices, crostini or gourmet crackers for serving
Instructions
- Beat the cream cheese, mascarpone and truffle paste together until smooth and creamy.
- Season with black truffle oil, salt and white pepper.
- Transfer the mixture onto plastic wrap and shape it into a sphere. Chill in the refrigerator for 30–40 minutes until firm.
- Remove the sphere from the wrap and cover it with a thin layer of mascarpone so the caviar adheres evenly.
- Gently press Osetra caviar all over the surface to create a glossy, “midnight sky” effect.
- Decorate with microgreens and edible gold flakes.
Serving idea
Place the holiday sphere in the center of a large plate or cake stand and surround it with
warm baguette slices, crunchy crackers and thin cucumber rounds. Invite guests to break
into the sphere together – it becomes a delicious holiday ritual.
3. “Northern Lights Tartare” with Osetra Caviar & Snow Cream
A fine-dining style layered tartare inspired by the colours of the Northern Lights.
Vibrant salmon tartare forms the base of this dish, topped with a cloud of silky cream and
shimmering ribbons of Osetra caviar. Serve it as an elegant plated starter
or in small portions for a luxury cocktail party.
Ingredients
- 200 g sashimi-grade fresh salmon, finely diced
- 1 tsp lime juice
- 1 tsp extra virgin olive oil
- Salt and white pepper to taste
- 100 g crème fraîche or lightly whipped sour cream
- KARDINAL Osetra Caviar
- Microgreens or fresh herbs for garnish
Instructions
- In a bowl, gently mix diced salmon with lime juice, olive oil, salt and white pepper.
- Place a metal ring mold on a chilled plate and spoon the tartare inside, pressing lightly to form an even layer.
- Top with a generous “snow cap” of crème fraîche or sour cream.
- Arrange Osetra caviar on top in lines, waves or a spiral to mimic the Northern Lights.
- Carefully remove the ring mold and garnish with microgreens.
Serving idea
Present the tartare on a black marble or slate plate for maximum contrast and a true
restaurant-style look.
4. “Winter Luxury Towers” – Mini Blinis with Truffles & Beluga Caviar
Layered mini blini towers crowned with Beluga caviar – a modern take on a classic pairing.
These elegant towers combine soft blinis, rich truffle cream and a crown of
Beluga caviar. They are perfect for New Year’s Eve, a black-tie party
or any celebration where you want to showcase true gourmet luxury.
Ingredients
- 12 mini blinis
- 200 g crème fraîche
- 1 tsp truffle paste
- KARDINAL Beluga Caviar
- Thin cucumber ribbons or microgreens for decoration
- Optional: edible gold accents
Instructions
- Mix crème fraîche with truffle paste until smooth.
- Place one blini on a serving platter, spread a thin layer of truffle cream on top and repeat with two more blinis to create a small tower of three.
- Pipe a rosette of truffle cream on the top blini.
- Finish each tower with a generous spoonful of Beluga caviar.
- Decorate with cucumber ribbons or microgreens and, if desired, a touch of edible gold.
Serving idea
Serve on a mirrored or metallic platter to enhance the reflections of the caviar and give
your holiday table a true “winter palace” feeling.
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