Thanks to our friend Ordway, who always gives us a tin of Petrossian caviar for Christmas, we typically have a caviar lunch on New Year’s Day—our first indulgence of the New Year.

Sometimes we just eat it from the tin with a spoon. Other times we spoon it onto slices of Yukon Gold potatoes with a tab of crème fraîche.

This year we made the following recipe from Petrossian, where we enjoyed many a fine repast during the year. We made one switch, trading the honey mustard dressing for a spread of crème fraîche and dill. If your market doesn’t carry crème fraîche, here’s a recipe to make it.
RECIPE: CAVIAR SMOKED SALMON CLUB
SANDWICH

Ingredients For 6 Sandwiches

A luxurious club sandwich. Photo and recipe courtesy Petrossian.

Ingredients For Honey Mustard Dressing

 
Alternative

 
Preparation

1. MAKE honey mustard: Combine mustard, sugar, vinegar and a dash of salt and fresh pepper in blender. Mix at full speed 2 minutes.

2. REDUCE speed by half and add the oil a little at a time until incorporated. Taste and adjust seasonings and texture. Consistency should be spreadable. Blend for another minute. Store refrigerated. When ready to assemble sandwiches…

3. SPREAD honey mustard on 6 blinis. Arrange 1 tomato slice, a handful of greens and 1 slice of salmon on dressed bread. Repeat with 6 more blini, and add to the top of the first 6. Add 2 half-slices of bacon if desired.

4. ADD another blini to each stack, but no dressing. Cover with a thick layer of caviar and close with the final blini. Cut into quarters and skewer each with a toothpick. Serve with homemade potato chips.
 
Do you know the different types of caviar? Check out our Caviar Glossary.