Rich and nutty yet subdued, a sunchoke and leek panna cotta lets the flavors of paddlefish caviar shine. (Gina Ferazzi / Los Angeles Times)
Confit of salmon with pressed caviar and brown butter-Meyer lemon hollandaise (Gina Ferazzi / Los Angeles Times)
Recipe: Hackleback caviar with Hass avocado tartare and Melba toasts
For a simple yet sophisticated dish, make buckwheat and buttermilk blinis to serve with caviar. (Gina Ferazzi / Los Angeles Times)
To show off the quality of expensive caviar, serve it atop deviled eggs. Recipe: Deviled eggs with caviar (Gina Ferazzi / Los Angeles Times)
