4 Caviar Cream Cheese Recipes

Smoked Trout & Dill, Smoked Trout & Pepper, Salmon & Lemon, Smokin' Hot Whitefish & Truffle

Caviar Star's once popular caviar cream cheeses can no longer be found on the shelves of retail markets and grocers such as Whole Foods, which for some consumers is quite disappointing. Although this product is not currently being produced in-house, we want to share our recipes with customers so they can make their own caviar cream cheese at home.

These incredibly flavorful, fluffy-textured, whipped cream cheeses are ideal for spreading on bagels, English muffins and others breakfast toasts, or for making specialty hors d'oeuvres and appetizers. When heated up they are perfect dip for chips, crackers and pretzels.

The following recipes are for the smallest batch size (approximately 8 ounces) of our own Caviar Cream Cheese. This smaller recipe can be mixed by hand, but using an electric hand or stand mixer makes the process a lot easier, especially when doubling the recipe to make 1 lb total. 

Smoked Rainbow Trout & DillIngredients:

*Want to leave out the liquid smoke? Use our naturally cold-smoked Rainbow Trout Roe*

1. Soften your cream cheese first. 10 to 20 minutes in the oven on the lowest temp will do the trick.
2. Cut the cream cheese block into four pieces before putting all of it into a mixing bowl/mixer.
3. Mix slowly (speed 1 for electric mixers) for a minute. After initial mixing, use a spatula to get excess cream cheese from the mixer's paddle and the sides of the bowl. Mix the cream cheese slightly more vigorously (speed 2) for a couple of minutes to soften it further.
4. Scrape down the sides of the bowl again to collect and center all the cream cheese. Add liquid smoke (leave out if using pre-smoked caviar) and dry organic dill. Mix again (speed 2) for one more minute.
5. Add the trout caviar and mix carefully (speed 1) for about 20 seconds.
6. Scrape the bowl sides and mixer paddle with a spatula one more time while lightly stirring the caviar cream cheese by hand until the roe is evenly distributed. Store in plastic Tupperware or other sealable containers, keeping the product in the fridge before and after enjoying it.

Smoked Rainbow Trout & Cracked Pepper

Ingredients:

1. Soften your cream cheese first. 10 to 20 minutes in the oven on the lowest temp will do the trick.
2. Cut the cream cheese block into four pieces before putting all of it into a mixing bowl/mixer.
3. Mix slowly (speed 1 for electric mixers) for a minute. After initial mixing, use a spatula to get excess cream cheese from the mixer's paddle and the sides of the bowl. Mix the cream cheese slightly more vigorously (speed 2) for a couple of minutes to soften it further.
4. Scrape down the sides of the bowl again to collect and center all the cream cheese. Add liquid smoke (leave out if using pre-smoked caviar) and cracked black pepper. Mix again (speed 2) for one more minute.
5. Add the trout caviar and mix carefully (speed 1) for about 20 seconds.
6. Scrape the bowl sides and mixer paddle with a spatula one more time while lightly stirring the caviar cream cheese by hand until the roe is evenly distributed. Store in plastic Tupperware or other sealable containers, keeping the product in the fridge before and after enjoying it.

Salmon & Lemon Essence

Ingredients:

1. Soften your cream cheese first. 10 to 20 minutes in the oven on the lowest temp will do the trick.
2. Cut the cream cheese block into four pieces before putting all of it into a mixing bowl/mixer.
3. Mix slowly (speed 1 for electric mixers) for a minute. After initial mixing, use a spatula to get excess cream cheese from the mixer's paddle and the sides of the bowl. Mix the cream cheese slightly more vigorously (speed 2) for a couple of minutes to soften it further.
4. Scrape down the sides of the bowl again to collect and center all the cream cheese. Add a few drops of edible lemon essential oil (approx 2-3 mL). Mix again (speed 2) for one more minute.
5. Add the salmon caviar mix carefully (speed 1) for about 20 seconds. The salmon eggs are larger and more fragile, so mixing slowly and cautiously is recommended.
6. Scrape the bowl sides and mixer paddle with a spatula one more time while lightly stirring the caviar cream cheese by hand until the roe is evenly distributed. Store in plastic Tupperware or other sealable containers, keeping the product in the fridge before and after enjoying it.

Smokin' Hot Whitefish & Truffle

Ingredients:

1. Soften your cream cheese first. 10 to 20 minutes in the oven on the lowest temp will do the trick.
2. Cut the cream cheese block into four pieces before putting all of it into a mixing bowl/mixer.
3. Mix slowly (speed 1 for electric mixers) for a minute. After initial mixing, use a spatula to get excess cream cheese from the mixer's paddle and the sides of the bowl. Mix the cream cheese slightly more vigorously (speed 2) for a couple of minutes to soften it further.
4. Scrape down the sides of the bowl again to collect and center all the cream cheese. Add smoked hot paprika and a few drops of truffle essence (approx 2-3 mL). Mix again (speed 2) for one more minute.
5. Add the golden whitefish caviar and mix carefully (speed 1) for about 20 seconds.
6. Scrape the bowl sides and mixer paddle with a spatula one more time while lightly stirring the caviar cream cheese by hand until the roe is evenly distributed. Store in plastic Tupperware or other sealable containers, keeping the product in the fridge before and after enjoying it.                                                                                                                                                                                                                                                              

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