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Collins Caviar Recipes

Carolyn Collins' "Do-It-Yourself Caviar Bar"
(Click on each link below to go to recipe)

More Original Collins Caviar Recipes
(Click on each link below to go to recipe)

Caviar Bar Recipes

A Casual Wedding Reception

Sally & Steve were married in a private service. 10 days later they had a party to celebrate with all their friends With 70 people grazing from a buffet, the caviar table was set up across the aisle from the food and drinks. Pictured here, Carolyn making & serving the always popular: "Caviar Nachos" - please see A) below.

Also on the table are: Green Roll-ups - B) below and Stuffed Fresh Bell Peppers - C) below.

A) Caviar Nachos

Caviar Nachos with Caviar Peppar & fresh pico de gallo
1 14 oz bag of BLUE corn chips
8 ounces sour cream
1 3.5 oz jar Collins Caviar Peppar®


Arrange chips in a large flat bowl with the sour cream to one side, the caviar to the other, each with their own spoons.

Spread the cream on the chip and place a dollop of the chile pepper flavored caviar in the center.

B) Roll-ups

Roll-ups are made with extra-large flour tortillas. Most stores also sell green ones, flavored with herbs and red ones made with tomato. Use the color of your choice. Roll-ups must be made the day before use to ensure adhesiveness.

1 package of extra-large soft flour tortillas
1 8oz Collins Caviar Creme Spread® flavor of your choice. CLICK HERE for product description.
4 oz cream cheese
4 oz whole milk yogurt
1 green fresh Bell pepper, cut into narrow strips
1 red or orange fresh Bell pepper, cut into narrow strips
2 avocados, halved, flesh cut into strips.
juice from one fresh lemon to sprinkle on avocado strips


Bring the Spread, the cream cheese and the yogurt up to room temperature, blend or whisk thoroughly until smooth, set aside. On a clean counter lay out 4 to 6 tortillas. Spread each tortilla with the mixture, using a spatula to make an even, thick layer. Arrange the pepper and avocado strips across, (vertical to your eye, placing about 2 inches apart, alternating colors. Be sure strips go from top to bottom, trim pieces to extend length as needed. Starting from left edge, (The vegetables strips are vertical on the tortilla), roll to the other side. Wet the end flap with water and place rolled tortilla with the end flap underneath in a lasagna or baking pan with straight sides. Refrigerate overnight.

To serve, remove each rolled tortilla from pan, trim each ragged end then slice evenly into 2 or 3 inch pieces, as preferred. On a serving platter, arrange the pieces cut side up (they will resemble pinwheels) and top with a small dollop of caviar of choice:

Pictured above, the black caviar is COLLINS BOWFIN® - a natural black that resembles sturgeon, at a more economical price. For a Xmas look, alternate pieces with bright green and red Tobikkos. CLICK HERE for products descriptions.

C) Stuffed Bell Peppers

Bell pepper colors lend themselves to the seasons. Yellow for summer, orange at Halloween and red & green for the Xmas Holidays.

2 large Bell Peppers cut into "boats" about 2 to 3 inches wide
1 8 oz container Collins Caviar Creme Spread® the Smoked Caviar with Lobster Roe
1 8 oz sour cream


Bring the Creme Spread and sour cream to room temperature, blend thoroughly. Amply fill each pepper "boat" with the mixture. Pipe if possible. Arrange the pieces on their serving plate. At Xmas, red & green pepper pieces shaped as a wreath is festive and in the summer a yellow pepper sunflower burst with a 3.5 oz jar of Orange Tobikko in the center is a visual delight.

Always a Nice Addition
Cold-smoked salmon is ideal for any caviar service. Cold-smoked and pre-sliced, CLICK HERE for our availabilities. Full sides upon request. For the tasty and attractive piping - please see D) below.

D) Piping Mix

1 8 oz container Collins Caviar Creme Spread® with Absolut Citron Caviar
1 8 oz container Creme Fraiche


Bring the Spread and creme fraiche to room temperature and blend together thoroughly. Place mixture into pastry bag with a star tip. If you don't have a pastry bag you can easily make a funnel with parchment, butcher's or waxed paper. Cut an opening at the tip, fill the funnel, twist the top shut and squeeze out stripes to make patterns as desired. (If you happen to have a tip, just drop it in the funnel before filling.)

Anvil Club Caviar Tasting

The private cub held a tasting for members. Carolyn, Toni Savadel (Event Planner) and Brian Treacy (Private Concierge) were the servers. Pictured on the table, clockwise from the upper left:

E) Stuffed Small Potatoes

1 or 2 dozen small, round, red-skin or purple potatoes, boiled, cooled, leave skins on.
8 oz sour cream
1 3.5 oz COLLINS CAVIAR of choice for 1 dozen potatoes, 1 6.5oz for 2 dozen


Scoop out a bit from the center of each half potato, Cut a thin slice from bottom so potato will stand up and not roll around. Place 1 tsp. sour cream in scooped potato centers& top with the caviar. (With potatoes,we especially like the SMOKED CHICAGO GOLDEN®) CLICK HERE for product description.

F) Salmon Rolls

1 pound unsliced cold-smoked salmon
1 8 oz package cream cheese
4 oz sour cream


Bring the cream cheese & sour cream to room temperature. blend until smooth, set aside. Lay the filet of unsliced cold-smoked salmon on cutting board and with knife or spatula spread with a one inch thick layer of the cream mixture. Cut inch wide, long strips of the fish and roll these strips to resemble pinwheels Top with COLLINS CAVIAR of choice.

Pictured above: The bright green WASABI TOBIKKO, (crunchy flying fish roe), which seems to be everyone's favorite flavor with salmon.

G) Stuffed Celery

2 or 3 bunches of celery hearts
1 8 oz tub


Wash & trim celery. Use stalks that are optimum for stuffing. Pipe or spread the stalks with the CAVIAR CREME SPREAD® and sprinkle a little caviar on top. Stalks can be left whole, halved or cut diagonally into 3 inch pieces. The combination of the lemony caviar and spread with celery is exquisite!

H) Cranberry & Caviar Roll-ups

1 8oz Collins CAVIAR CREME SPREAD® the CITRON flavor
8 oz creme fraiche or Greek yogurt
4 to 6 celery stalks cut into strips (lengthwise)
8 oz fresh cranberries, cooked according to directions on package, chilled


Please see recipe B) for assembly instructions, refrigerating and cutting pinwheels. Again, Choose your favorite Collin Caviar to garnish

I) Caviar Cucumber Rounds

1 English Cucumber, skin on or scored, cut into rounds OR Zucchini or yellow squash, uncooked, cut into rounds (Yield should be 25 to 30 slices)
4 oz sour cream
3 1 oz jars of differently colored COLLINS TOBIKKO® - CLICK HERE for products descriptions


Place vegetable rounds on serving plate, topping each with a smear of the sour cream. Garnish center with the TOBIKKOS.

The Easiest of All!!!

Photo by Kevin Ketchum, Fox Valley Magazine
A bowl full of ice (preferably cracked) appropriately sized for the jars it will hold. The caviar jars are in the ice, each with its own spoon, and a small bowl of sour cream, Greek yogurt or Creme Fraiche. Alongside, serve the traditional blini, (individual "pancakes") CLICK HERE to order Creme Fraiche and blini.
Serving Collins Caviar & champagne in a closet at the LivingWell 2011 6th Annual Winter Wine Festival.

A platter to pass Around
..Or to add to the table - utilizing boiled, hard-cooked eggs. Peel whole hard-cooked eggs, cut off tops and place them in egg holders (or shot glasses). Spoon salmon roe caviar on top, replace cap secured with a tooth pick.

Even easier, and just as tasty, serve hard-cooked eggs sliced in half & topped with your choice of caviar. Optionally, add roll-ups for variety on the platter - please see B) above.

A Footnote: Rubschlager makes a variety of small, square "Cocktail Breads" that are ideal for serving caviar and they are available nationwide. If using crackers, stay away from salted and seasoned ones - the "Water-Wafer" style are preferable. Or you can use our favorite - French Blini.

More Original Recipes Developed by Collins Caviar
Click on each link below (or scroll down the page) to view recipe

Hoe Cakes & Caviar

Yield: 4 servings, with possible leftover cornbread

Hoe Cakes:
1 + 1/4 C. all purpose flour
1/2 C. white corn meal
1 T. + 1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground cumin
1/4 tsp. white pepper
1/4 C. sugar
1 egg, beaten
1/4 C. vegetable oil
1/4 C. milk
1 C. creamed corn

Other ingredients:
1 lb. sour cream
1/2 bunch cilantro-chopped
reserve the rest for garnish
1/4 tsp. salt
1-3.5 ounce jar Collins Caviar Peppar®


Pre-heat oven to 400 degrees, oil or spray pans. Mix dry ingredients together, add liquid ingredients, and mix just until all is moistened. Pour into pan and smooth top. Bake at 400 for approximately 25 minutes until toothpick tests clean. Let cool to room temp.

Chop 1/2 bunch cilantro and stir into 1 lb. of sour cream. Add 1/4 tsp. salt and mix well. Load into plastic squirt bottle. Refrigerate until ready to use.

Cut small (2") cubes of cornbread and set 2-3 artistically on an appetizer plate. Drizzle flavored sour cream as desired on plate. Be generous. Divide Caviar Peppar among all servings, and garnish with fresh cilatro sprigs.

Note: Cajun Caviar is also a good substitute.


8 large tomatoes, peeled & chopped, including the juice from the cutting board
2 medium sweet onions, chopped fine
3 cloves garlic, minced
2 large cucumbers, peeled & Brunoise cut
2 green bell peppers, chopped fine
2 jalapenos, seeded & minced fine
Juice of 3 lemons
1 small bunch cilantro, chopped
2 C. Bloody Mary mix
Louisiana Hot Sauce or Tabasco, to taste
1 T. Salt, or more to taste
½ tsp. Black Pepper, or more to taste
½ C. excellent quality Olive Oil

Celery sticks
Melba toast
Sour cream
Collins Caviar Peppar® Or any other of our Caviars you prefer!


Chop all ingredients by hand! It’s worth the effort. Combine all veggies, bloody mary mix, lemon juice, seasonings and stir. Chill at least 1 hour. Add Olive oil and Vodka. Stir well again, and taste for seasonings. Adjust as desired. Chill very well, at least 3 hours before serving. Ladle into glasses. Spread each Melba with sour cream, top with Caviar, and float on top. Serve with a spoon & celery stick in it. BUEN PROVECHO!

Blue Crab Salad with Tobikko Caviar VinaigretteOn Soba Noodles with Sesame Shabu-Shabu Sauce
Makes 4 entrée sized servings

4 bundles or approximately 8 ounces buckwheat Soba noodles
1 pound Phillips® jumbo lump crabmeat
2 large cucumbers, peeled and diced
1 large red bell pepper, cleaned and diced very small (brunoise cut)
¼ C. sesame seeds

Noodle sauce:
1 T. mustard
¼ C. Rice vinegar
1 C. Sesame oil
¼ C. sesame seeds
1 T. Nam-Pla or other Asian fish sauce
Pinch salt
Dash cayenne pepper

¼ C. Rice vinegar
¾ C. Sesame oil
1 tsp. Honey
1 T. fresh grated ginger
1-3 ounce container Collins Caviar Wasabi or Black Tobikko Caviar®


Boil soba noodles until just barely al-dente (they cook quickly!). Drain and rinse well under cold water. Spread out on cookie sheet, drizzle with sesame oil, toss around a bit, and place in refrigerator. If you are doing this step a day in advance, place in covered vessel and store in refrigerator until ready to assemble, after they are well chilled.

In blender, place mustard and vinegar for shabu-shabu sauce. Turn blender on and begin to slowly dribble sesame oil in, to create a creamy emulsion, like a Caesar dressing. Add salt & cayenne as you add oil. Add the Nam-Pla at the very end. Refrigerate until ready to serve. Do NOT dress noodles at this time.

In a medium sized bowl, place crabmeat and gently pick through for shells. Add cucumber, red pepper & sesame seeds and toss together gently with your fingers. In a separate small, non-reactive bowl, whisk together first 4 ingredients for vinaigrette. Add caviar at the very end and stir in. Stir into the crab mixture just before you are ready to serve.

Place noodles in a large stainless or other non-reactive bowl, and pour the shabu-shabu sauce over them. Toss gently with your fingers or a rubber spatula (metal tongs can break noodles easily).

To serve:
For serving, place a mound of the dressed noodles center of each plate. Top with the crab salad. Garnish with ginger flowers or long stalks of lemongrass. Serve immediately, serves 4 entrée-sized portions.

Carolyn Collins and Chef Rick Gresh pictured above at the Chef's Barbeque July 28th

Chilled Ginger Caviar Melon Martini Serves 6

2 Red watermelons
1 Yellow watermelon
1 cup fresh Orange Juice,
2 sprigs fresh Mint (leaves only)
1 oz Ginger caviar
3 oz Vodka (your favorite)
Ice (as needed)
Bar toothpicks (as needed)

Scoop yellow watermelon into parisenne, split in half. Keep halves in order for re-assembly.
Gently scoop out the center of the 2 halves and fill with Carolyn Collins Ginger caviar®, sandwich the two halve together and skewer with a toothpick to hold together, set aside in cooler for use later.
In a blender combine yellow watermelon scrapes with peeled and chopped red watermelon, orange juice and mint. Puree until smooth and pass through a chinois..

To serve:
Combine puree with ice and vodka of your choice. You may add as much or as little as you like depending on your preference of vodka. Shake like a martini and pour; if you like serve over ice. Garnish with melon/ginger toothpicks… Enjoy

Recipe Creator: Chef Rick Gresh - Chicago Wyndham's Caliterra

Photo By Matt Dinnerstein
One of our long time favorite recipes

Scallop and Broccoli Mousse with Creamy Ginger Lime Sauce and 2 Collins Caviars...

from Chef Billy Della Ventura, a native and current resident of Rhode Island. He designed this recipe in 1985 when he was Executive Chef of Chicago's landmark restaurant, the The Signature Room. He is currently the executive chef at The Boston College Club in Boston, MA.

1¼ cup bay scallops, chilled
1¾ cup heavy cream, chilled
Salt and pepper to tast
1 cup broccoli flowerets, blanched
1 cup celery root, diced and cooked
2 tablespoons butter
4 medium souffle dishes (Timbales)

For Garnish:
8 lime segments, membranes removed
12 small broccoli flowerets, blanched
1 ounce Collins Hackleback Sturgeon Caviar®
1 ounce Collins Salmon Caviar®

Creamy Ginger Lime Sauce

1 cup mayonnaise
1/3 cup half and half
1/4 cup fresh lime juice
1 tablespoon fresh ginger root, grated

Combine all ingredients. Let stand overnight. Strain before using. Yields almost 2 cups.

Rinse scallops under cold water and let drain 3 minutes. Place in food processor (steel blade). Turn machine on and off quickly to pulse in cream, salt and pepper. Process 1 to 2 minutes more until smooth. Remove mixture from work bowl and divide evenly between 3 mixing bowls. Puree broccoli and fold into scallop mixture in one of the bowls. Puree celery root and fold into scallop mixture in another bowl. Butter the souffle dishes. Evenly layer the 3 mousses in the souffle dishes. Start with the plain scallop mousse. Add the broccoli mixture next and finish with the celery root mix. Smooth off the tops. Place in a deep baking pan and fill pan half way up sides of dishes. Bake in a 300°F oven for 30 to 40 minutes. Cool. Invert souffle dishes onto serving plates. Chill in refrigerator for 3 hours. To serve, surround mousse with the GINGER LIME SAUCE. Garnish with lime segments, broccoli flowerets, Salmon Caviar and Sturgeon Caviar. (See photo above!) Yields 4 servings.

The Caviar Classic Cookbook

Volume2: For the Eclectic Chef

Written for caviar-loving cooks. Features a variety of recipes suitable for all-occasion enjoyment.


to Browse through the Caviar Classic Cookbook!


fax: 219-809-8105
© Collins Caviar Company, 2016