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Faded & Fancy: 5 Must Try Canna-Caviar Recipes

Not only is caviar high in B12, high in omega-3 fatty acids, rich in vitamins A and E, a great source of calcium and great for immunity, it is also delicious and fancy AF! Check out these 5 must have canna-caviar recipes that are perfect for these warm summer nights.

Summer is one of the best seasons for caviar, paired with some of our favorite cannabis-infused consumables these recipes are delicious, dank, and perfect for a stoney summer treat! According to Wikipedia caviar and sturgeon began reaching the tables of aristocratic and noble Greeks back in the 10th century (talk about OG).

These recipes are delicious, dank, and perfect for a stoney summer treat!

Caviar Parsnip & Potato Lit Latkes

These lit latkes are crisp, sweet, savory and delicious topped with a cool creamy sauce and a caviar finish. Parsnips are great for supporting the cardiovascular system, high in vitamin C, and potassium. In fact one serving of parsnips provides about 10% of your daily potassium requirements.

  • 2 pounds medium-large parsnips

  • 1 lb russet or Yukon gold potatoes

  • 1 small sweet onion

  • 4 tbsp of flour

  • 3 large eggs (lightly beaten)

  • Sea salt flakes and fresh ground pepper

  • Oil with a high smoke point (Avocado oil is a great option)

  • Unflavored infused tincture of your choice (We love Select's Unflavored THC Tincture)

  • Crème Fraîche

  • Smoked Salmon

  • Beluga Caviar

  • Micro-greens (optional)


The first thing we want to do is prepare the latkes. Shred the parsnips, potatoes and onions into a large bowl. Use a towel or cheesecloth to squeeze as much moisture out of the shredded root veggies as possible. Return to the bowl and add in 2 eggs and 2 tbsp of flour and a pinch of pepper. Set up a cooking station with plates or drying trays with paper towels to place the cooked latkes.

Coat the bottom of a heavy cast iron pan with oil 1/4 inch deep. When oil is shimmering spoon latkes (about 3 in in diameter) into the pan. Press down till about 1/4 inch thick, and fry until golden brown, crunchy on the outside and soft on the inside. Do not crowd the latkes while cooking. Cook in batches and transfer to a baking sheet or plate, sprinkle with sea salt flakes while hot and let rest until ready to serve.

Top each latke with a slice of smoked salmon, a spoon of crème, a spoon of caviar and micro-greens. You can serve with applesauce with a few extra tbsps of your favorite tincture or an infused honey for an extra flavor and infusion dimension.

Stoned Salmon Tartare with Salmon Caviar w/a Creamy Canna-Wasabi Dill Sauce

This recipe is an explosion of delicious bold flavors that will have you coming back for more. With Asian influence and an herbaceous fresh flavor profile, this dish highlights fresh seasonal herbs, sushi grade salmon and of course cannabis.

  • 1 8-oz bonesless skinless sushi grade salmon filet

  • ¾ cup packed dark brown sugar

  • 1/4 cup of diced and seeded cucumber

  • 1 tbsp fresh key lime juice

  • 1/2 tsp fresh chopped chives

  • 1 tsp fresh chopped cilantro

  • 1 1/2 tbsp infused olive oil (We love LEVO's recipe)

  • 1-2 tsp minced, seeded jalapeños

  • 1 tsp minced fresh ginger

  • 1 1/2 tsp minced shallot

  • 1/2 tsp lime zest

  • 1/2 tsp infused sesame oil (Make your own with this awesome Flavor Fix recipe)

  • Sea salt flakes and fresh course pepper

  • 4 tsp wasabi powder

  • 4 tsp cold water

  • 1/2 cup mayonnaise (bonus points for homemade)

  • 1/2 cup of sour cream

  • 1/4 cup chopped dill

  • 1 tsp white vinegar

  • 1 tsp horseradish

  • 1 tbsp lemon juice

  • 2-oz salmon caviar

  • Sliced cucumber

  • Optional 1-2 tsp of your favorite citrus flavored canna tincture (Our current obsession is the CBD+THC 1500-6000mg Citrus Tincture by Five)


Thinly slice salmon and place into a medium bowl. Add cucumber, lime juice, chives, cilantro, 1 1/2 tsp infused olive oil, jalapeño, minced shallot, minced ginger, lime zest, horseradish, and infused sesame oil and toss to combine well. Season with salt and pepper and let chill in the fridge for a 3-4 hours.

In the meantime prepare the creamy wasabi dill sauce. Start by mixing together the wasabi power and cold water until you form a paste. Let it sit for 5-7 minutes, add mayonnaise, sour cream, chopped dill, white vinegar, salt & pepper, and 1-2 tsp of an optional tincture of your choice. Chill before serving.

When you are ready to plate, mix the lemon juice into the tartare. Using a ring mold on your serving plate start by placing a layer of the creamy wasabi dill sauce, top with generous portion of your tartare, and top with a spoonful of salmon caviar. Garnish with a sprig of cilantro, sliced cucumbers, and dill before serving.

Caviar Baked Blini

Caviar and cream on a blini are such a classic. This fabulously faded dish is savory, rich and delicious while still being light and fresh on the pallet.

  • 2 tbsp canna butter melted

  • 1/2 cup warm water

  • 1/2 cup whole milk

  • 3/4 cup cream

  • 1 egg (yolk and egg separated)

  • 3 1/3 cups of flour (add an extra 2 tbsp of flour)

  • 1 tbsp sugar

  • 1 tsp rapid rise yeast

  • 1.2 tsp salt

  • infused olive oil

  • Hassleback caviar

  • sour cream

  • chopped fresh chives

  • Unflavored infused tincture of your choice (We love Select's Unflavored THC Tincture)


Combine infused butter, whole milk, cream, warm water and yolk into a bowl. Add flour, sugar and yeast to the liquid ingredients and whisk to combine (don't over whisk). Cover bowl with a cloth and rest in a dark warm place for 1-2 hours until slightly risen. There should be bubbles on the surface when it is done.

Whisk egg white and salt until soft peaks form, Fold into the batter slowly, making sure to not overfold and deflate the eggs. Heat a pan with butter add 1 tbsp of batter per blini, and cook on med-low until bubbles form. Flip once and cook until golden brown, work in batches till no batter remains.

In a separate bowl mix sour cream with unflavored tincture. To serve, dollop each pancake with some of the cream mixture, a spoonful of caviar, chives and drizzle with infused olive oil.

Ponzu Canna-Caviar Oysters

We always think of fresh oysters in the summer, this delicious zesty seafood dish is refreshing and a great source of vitamin D, copper, zinc, and manganese. .

  • 2 dozen fresh raw oysters

  • Ponzu Shoyu

  • 2 tbsp of unflavored infused tincture of your choice

  • 1/2 tsp lemon zest

  • 1 small seeded minced jalapeño

  • 2 tbsp minced shallot

  • salmon caviar


Wash oysters in cold running water to remove sand. Chill in ice for 1 hour before serving. Shuck oysters and prepare to serve, place on shaved ice or a plate and split tincture evenly between oysters. Top with 1 tsp of ponzu sauce, a thin slice of jalapino, lemon zest and caviar. You can serve with sliced lemon wedges.

Cucumber Roe Bud Bites

These are light, summery, stoney and sure to be a crowd favorite. With 5 simple ingredients this is a great start to a meal or tapas dish for sharing.

  • 3 sliced cucumbers

  • Crème Fraîche

  • American White Sturgeon caviar

  • Dill

  • 1-2 tsp of your favorite citrus flavored canna tincture


Mix crème fraîche and tincture in a small bowl, and put into an easy squeeze bottle or container. Top sliced cucumber with crème fraîche, a spoonful of roe, a spring of dill and enjoy!

Try any of these recipes?

We would love to know what you thought! Tag @sostonedco on instagram and share with the hashtags #sostonedco #dankanddelicious #canna-caviar.

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