Premium Caviar Service Recipe
Blinis, Warm Toast, Egg Yolk, Egg White, Chive, Crème Fraîche, Red Onion, Capers
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Ingredients
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Blinis & Toast
Caviar & Garnishes
Optional accoutrements
Method
Blinis & Toast
- 1
Warm blinis
Heat a nonstick skillet over medium-low. Add 1 tablespoon unsalted butter and swirl to coat. Warm blinis in a single layer 1–1½ minutes per side until just warmed and slightly golden at the edges. Transfer to a warm plate and keep covered with a clean towel while you finish other elements.
- 2
Eggs & Crème Fraîche
- 3
Prepare eggs
Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a gentle boil, then remove from heat and cover; let sit 10 minutes for hard-cooked yolks. Transfer eggs to an ice bath for 5 minutes. Peel, then carefully separate yolks from whites. Finely grate or crumble the yolks with a fork into a shallow bowl (for garnish). Finely dice or shred the egg whites and place in a separate small bowl (for garnish).
- 4
Season crème fraîche
Spoon the chilled crème fraîche into a small serving bowl. Season lightly with a pinch of sea salt and a few grinds of black pepper; taste and adjust. Keep chilled until serving.
Garnishes & Assembly
- 5
Prepare diced red onion and capers
Very finely mince the red onion and place in a small bowl. Rinse and drain the capers if they are brined; pat dry. Place capers in a separate small bowl or dish.
- 6
Snip chives
Using kitchen scissors or a sharp knife, finely snip the chives into thin 1/8–1/4 inch pieces. Transfer to a small bowl.
- 7
Plate the condiments
On a shallow platter or individual serving board, arrange the warmed blinis and toast in groups. Place the bowl of chilled crème fraîche in the center. Surround with small dishes or piles of: crumbled egg yolk, diced egg white, minced red onion, capers, snipped chives, and lemon wedges. Keep the caviar chilled in its tin on a bed of crushed ice until ready to serve.
- 8
Serve the caviar
Just before serving, open the chilled caviar and spoon it gently into its serving tin (or a non-metallic bowl lined with the tin to avoid metallic taste). Use a mother-of-pearl, bone, or plastic spoon and transfer about 8–10 g (≈1 tablespoon) caviar per blini onto the blini or toast. Alternatively, let guests assemble: place a small dollop (about 1 tsp) of crème fraîche on each blini, add a small spoonful of caviar on top, and finish with a tiny pinch of egg yolk, a few snips of chive, and a dot of minced red onion or a caper as desired. Offer lemon wedges and additional black pepper at the table.
- 9
Serving notes
Recommend 10–15 g caviar per person for a tasting (this recipe uses 120 g for roughly 6–8 guests). Keep caviar cold and serve immediately. Discard any leftover caviar after 24 hours and keep chilled while serving.