Add 1 Oz Caviar Recipe
Make Add 1 Oz Caviar Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Caviar assembly
Method
Caviar assembly
Chill and prep
Ensure the caviar has been kept chilled. Place the tin or jar of caviar in the coldest part of your refrigerator for at least 30 minutes before serving. Chill the serving plate or spoon (preferably a non-metallic mother-of-pearl or bone spoon) briefly to keep the eggs from warming quickly.
Prepare bases
If using blini: warm them gently in a 300°F (150°C) oven for 5–7 minutes until just warmed through. If using baguette slices: lightly brush one side of each slice with softened butter and toast in a skillet over medium heat 1–2 minutes per side until golden and crisp. Allow to cool slightly.
Portion the crème fraîche
Spoon about 1 teaspoon of crème fraîche onto each blini or toast slice and gently spread into a small disk in the center to create a bed for the caviar. This both complements flavor and prevents the caviar from sliding off.
Add the caviar
Using a non-metallic spoon, gently scoop and place approximately 1 teaspoon (about 5–6 g) of caviar onto the crème fraîche-topped blini or toast. Repeat until you have used approximately 1 oz (28 g) of caviar across 6–8 pieces. Keep movements gentle to preserve the eggs' shape.
Garnish and finish
Sprinkle a small pinch of crumbled egg yolk over selected pieces (optional), scatter a few snips of chive, and add a light dusting of lemon zest to brighten the flavor. If desired, add a tiny pinch of sea salt and a crack of black pepper — use very sparingly so as not to overpower the caviar.
Serve
Arrange the prepared bites on a chilled plate. Serve immediately with lemon wedges on the side and additional crème fraîche available for guests. Recommend serving with chilled vodka, champagne, or dry sparkling wine. Any leftover caviar should be returned to its container, covered with plastic wrap touching the surface to minimize air, and refrigerated; consume within 48 hours.