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Detail
For a dazzling start to cocktail parties and holiday dinners, treat guests to a world-class gourmet spread. Our exclusive assortment features three premium varieties of sustainably produced caviar in an elegant box with a mother-of-pearl serving spoon and a tin opener. The set also includes artisan-smoked salmon, Italian black truffle sauce, French blinis and Vermont crème fraîche. Beautifully presented in our reusable willow hamper, the collection makes an unforgettable gift.
- Approx. 1 lb. 12 oz. food total.
- Smoked salmon is certified kosher by Orthodox Union.
- Crème fraîche is certified kosher by K-1989.
- Shipped chilled.
- Because the items in this collection are crafted in limited quantities, we may occasionally need to make substitutions with similar items of equal quality.
- A Williams Sonoma exclusive.
Set includes (see More Info tab for details):
- Catsmo Smoked Salmon Loin
- Catsmo White Sturgeon Caviar
- Catsmo Paddlefish Caviar
- Catsmo Hackleback Caviar
- Black Summer Truffle Sauce
- Vermont Creamery Crème Fraîche
- French Blinis
- Serving Spoon
- Caviar Key
- Reusable Willow Hamper
- Catsmo Smoked Salmon Loin: Artisan-made in the Catskill Mountains, this premium center-cut salmon loin is sustainably sourced, salted by hand and smoked over hardwood to silky, buttery perfection. Certified kosher by Orthodox Union. (10 oz.)
- Catsmo White Sturgeon Caviar: These firm yet delicate medium-sized pearls are black in hue with a silky sheen, nutty and buttery flavor, and just a hint of sweetness. (1 oz.)
- Catsmo Paddlefish Caviar: These petite beads of spoonbill roe have a smooth and silky texture, a rich and earthy flavor, and colors that range from pale silver to steely gray. (1 oz.)
- Catsmo Hackleback Caviar: Varying in color from brown to jet black, this roe of wild hackleback sturgeon has a firm bite and a rich, briny zest. (1 oz.)
- Black Summer Truffle Sauce: Created by Tartufi di Fassia, this decadent Italian spread combines black summer truffles, cultivated mushrooms, freshly pressed olive oil, parsley and garlic. Made in Italy. (2.82 oz.)
- Vermont Creamery Crème Fraîche: Rich, creamy and subtly tart, this cultured, French-style crème fraîche is made from pasteurized Grade-A cow's cream. Certified kosher by K-1989. (8 oz.)
- French Blinis: Soft and fluffy, these savory mini pancakes are perfect for topping with caviar and crème fraîche. Made in France. (30 blinis; 4.7 oz. total)
- Serving Spoon: Crafted of nonreactive mother-of-pearl, this spoon is ideal for serving caviar. Made in Vietnam. (2" long)
- Caviar Key: Easily opens caviar tins. Crafted of durable metal. Made in China. (1" wide, 1" long)
- Reusable Willow Hamper: Crafted of durable willow. Made in China. (16" x 13" x 9" high)
Receiving Instructions
- Food ships chilled with gel/ice packs. Upon receipt, immediately remove salmon, caviar, crème fraîche and blinis from shipping container and store in refrigerator.
- Store unopened salmon in refrigerator for up to 3 weeks or in freezer for up to 3 months. Once opened, enjoy within 5 days.
- Store unopened caviar in refrigerator for up to 1 month or in freezer for up to 3 months. Once opened, enjoy within 5 days. The ideal temperature for storing caviar is 28°F–34°F. This is best achieved by keeping it on ice in refrigerator. Alternatively, store caviar in coldest part of refrigerator (usually in back, on lowest level).
- Store unopened truffle sauce at room temperature. Once opened, store in refrigerator.
- Store unopened crème fraîche in refrigerator for up to 3 weeks. Once opened, enjoy within 4 days.
- Store unopened blinis in refrigerator for up to 2 weeks or in freezer for up to 3 months. Once opened, enjoy within 5 days.
Thawing Instructions
- Thaw salmon, caviar and blinis in refrigerator for 24–48 hours before serving.
Preparation Instructions
- Preheat oven to 350°F. Place blinis on parchment-lined baking sheet and warm for 4 minutes. Alternatively, heat in microwave for 35 seconds.
Serving Instructions
- Remove caviar from refrigerator no more than 5 minutes before serving to ensure freshness and desired pop. Serve caviar with mother-of-pearl spoon. Avoid using metal utensils, as their alloys can negatively affect taste.
- Gently place plastic wrap on surface of leftover caviar before replacing lid, then store in refrigerator. This will minimize air contact and slow down oxidation.
Serving Spoon
Care
- Hand-wash.
Caviar Key
Care
- Hand-wash.
- Catsmo Smoked Salmon Loin: Farm-raised Atlantic salmon, salt, cane sugar, spices hardwood smoke.
- Catsmo White Sturgeon Caviar: Acipenser transmontanus sturgeon caviar, salt.
- Catsmo Paddlefish Caviar: Polyodon spathula roe, salt.
- Catsmo Hackleback Caviar: Soaphirhynohua platorynchus roe, salt.
- Black Summer Truffle Sauce: Champignon mushrooms, extra-virgin olive oil, black summer truffles, parsley, salt, garlic, organic black truffle flavoring, tuber melanosporum.
- Vermont Creamery Crème Fraîche: Pasteurized cultured cow's cream.
- French Blinis: Wheat flour, sunflower oil, lactose, milk proteins, skimmed milk powder, whey powder, dehydrated egg whites, dehydrated whole eggs, sodium pyrophosphate (raising agent), sodium bicarbonate, salt, ascorbic acid (antioxidant), water.
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