Disclosure: This story was created in partnership with The Caviar Co. in celebration of National Caviar Day. As always, all opinions are our own.
If there’s one person in our family who gets more excited about caviar than anyone else, it’s our eight-year-old daughter, Livia.
Seriously.
While most kids are asking for chicken nuggets, Livia lights up the moment a tin of caviar comes out of the refrigerator. She loves it on potato chips, baked potatoes, toast, blinis, eggs- you name it. She’s become such a little caviar connoisseur that she’s usually the first one to declare which variety is her favorite. She loves it so much, she asked to do the video here… with her lion toy, explaining how to do a proper caviar bump. She can also share the fascinating history of the “caviar bump,” which dates back to the 1600s around the Caspian Sea. Fishermen would offer prospective buyers a small taste of the caviar they had just harvested, making caviar one of the original “try-before-you-buy” foods.
As for me? I’ve tasted some wonderful caviars over the years, but one stands above the rest.
The Siberian Sturgeon caviar from The Caviar Co. is hands down the best caviar I’ve ever had in my life.
The pearls are beautifully firm with an incredibly clean finish- buttery, briny, and rich without ever tasting overly salty. It has a delicious cheesy flavor and notes of Parmesan. It is PERFECT for this twice-baked potato recipe, the kind of caviar that makes you slow down and savor every bite.
For everyday entertaining, though, Hackleback caviar (also from the Caviar Co.) is one of my favorite choices. It’s wonderfully flavorful, more affordable than many premium varieties, and perfect for recipes where you want the caviar to shine without feeling like you’re splurging on every spoonful. That’s exactly what we use in our layered egg dip below.
Whether you’re celebrating National Caviar Day or simply looking for an excuse to make dinner feel a little more special, these are two recipes our family can’t stop making.
The Famous Paris Potato- Reimagined
Few dishes have become as iconic in the caviar world as the famous baked potato from Caviar Kaspia.
Founded in Paris in 1927 by Russian émigré Arcady Fixon, Caviar Kaspia quickly became one of the world’s most celebrated destinations for caviar, known for its elegant atmosphere and its devoted following among royalty, fashion icons, artists, and celebrities. Its signature baked potato- served simply with butter, crème fraîche, and generous spoonfuls of caviar- has become one of the restaurant’s defining dishes.
But after making our own version at home…
I have to be honest.
I think I love this one even more (sorry, Caviar Kaspia!)
This fluffy potato is mashed with butter, crème fraîche, and salt and pepper before going back into the oven until lightly golden. Then it’s topped with another dollop of crème fraîche and generous spoonfuls of caviar, fresh chives and dill.
The result is everything you want in comfort food- warm, creamy, crispy, luxurious, and surprisingly easy to make.
I made these for dinner last night, and they were so satisfying they didn’t need anything else on the plate. If you serve these to friends or family, you’ll absolutely look like a superstar.
Twice-Baked Caviar Potatoes
Serves 2
Ingredients
- 3 large Russet potatoes (about 2½ pounds), scrubbed and dried
- 1 tablespoon olive oil
- 1 tablespoon kosher salt
- 3 tablespoons unsalted butter, softened
- ¼ cup crème fraîche, plus more for serving
- Freshly ground black pepper
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1–2 ounces Siberian Sturgeon caviar from The Caviar Co.
Directions
Preheat the oven to 425°F. Rub the potatoes with olive oil and coat generously with kosher salt. Bake for 60 to 75 minutes until fork-tender (205-210° F)
Let the potatoes cool for about 10 minutes. Slice them in half lengthwise and carefully scoop out the flesh, leaving about a quarter-inch of potato attached to the skins.
Mash the potato with the butter and crème fraîche until creamy but still slightly textured. Stir in salt to taste and freshly ground black pepper.
Spoon the mixture back into the potato skins and bake for another 15 to 20 minutes until lightly golden.
Top each potato with another dollop of crème fraîche, a generous spoonful of caviar, and finish with fresh chives and dill. Serve immediately.
Caviar Service, Made Approachable
Our second recipe disappears almost as quickly as we can make it.
Think of it as a sophisticated cross between a deviled egg, deconstructed caviar service, and your favorite party dip. Every layer adds a different texture- from creamy crème fraîche to fluffy egg, crisp red onion, fresh herbs, and finally that beautiful layer of caviar on top.
Livia’s favorite way to eat it?
Straight off kettle chips.
Honestly, once you try it, you’ll understand why.
Using Hackleback caviar keeps the recipe approachable while still delivering that unmistakable pop and richness that makes caviar so special.
Deconstructed Caviar Service Dip
Ingredients
- 4 hard-boiled eggs
- ½ cup crème fraîche
- 1 tablespoon capers, finely chopped
- 2 tablespoons red onion, finely diced, divided
- 2 tablespoons fresh chives, chopped, plus more for garnish
- 1 tablespoon fresh dill, plus sprigs for garnish
- 1–2 ounces Hackleback caviar from The Caviar Co.
- Salt and freshly cracked black pepper
- Optional squeeze of fresh lemon
Directions
Separate the egg yolks from the whites.
Finely chop all of the egg whites. Reserve one yolk and one chopped egg white.
Mash the reserved yolk until smooth and combine it with the chopped egg white, crème fraîche, capers, one tablespoon of the diced onion, the chives, dill, and a squeeze of lemon if desired. Season lightly with salt and pepper.
Spread this mixture into the bottom of a shallow serving dish.
Layer the remaining chopped egg yolks over the top, followed by the remaining chopped egg whites, then the remaining diced onion.
Finish with a generous layer of caviar and garnish with additional chives and fresh dill.
Serve with kettle chips for the ultimate combination of crunch and creaminess, or pair with blinis or toasted baguette slices for a more classic presentation.
One of my favorite things about caviar is that it has this incredible ability to make even the simplest ingredients feel extraordinary. A humble baked potato becomes dinner-party worthy. Eggs become an elegant appetizer. Potato chips suddenly belong on the fanciest table in the house.
And perhaps my favorite part of all? Watching our eight-year-old confidently reach for another bite.
If these recipes earn the approval of the biggest caviar fan I know, I have a feeling they’ll become favorites in your home, too.
Happy National Caviar Day!
Check out some of our other caviar recipes, including our famous CBS News Millionaire Dip at the links HERE and HERE.