30g The Only Caviar’s Oscietra Recipe

Chill service bowl

Place crushed ice into a shallow serving bowl or low dish until about two-thirds full. Set a smaller bowl or ramekin inside the ice to create a chilled nest for the caviar tin.

Temper the butter and warm blinis

Bring the unsalted butter to just softened (not melted) at room temperature for about 10–15 minutes. Lightly warm the blinis in a nonstick skillet over low heat for 30–45 seconds per side until just warm (do not brown) OR warm in a 120°C/250°F oven for 3–5 minutes. Keep them covered with a clean towel to retain warmth.

Prepare crème fraîche and garnish

Place the crème fraîche in a small serving dish. Finely snip the fresh chives with kitchen shears and sprinkle most over the crème fraîche, reserving a pinch for finishing. Cut half the lemon into thin wedges and reserve.

Open and plate the caviar

Carefully remove the tin or jar lid of the 30 g Oscietra caviar. Place the tin (or transfer the pearls gently with a mother-of-pearl spoon into the chilled ramekin) into the chilled bowl set on ice. Keep the caviar cold at all times — do not let it sit at room temperature for more than a few minutes before serving.

Seasoning and finishing

Lightly season the crème fraîche with a tiny pinch of sea salt flakes and a few grinds of black pepper (remember caviar is naturally briny). Add a small squeeze of lemon over the crème fraîche if desired — reserve most lemon for guests to add individually.

Serve

Arrange warmed blinis on a small platter, place the chilled caviar on ice in the center, and provide the butter at room temperature (so guests can gently spread a whisper onto a blini). Provide mother-of-pearl or plastic spoons (no metal) for serving the caviar, a small spoon for crème fraîche, and lemon wedges and remaining snipped chives for garnish. Instruct guests to place a small amount of butter on a blini, a dab of crème fraîche, then 4–6 g (about a teaspoon) of caviar, finishing with a tiny chive snip and optional lemon squeeze.

Storage note

Keep any unused caviar refrigerated at 0–4°C in its original tin, covered, and consume within the producer’s recommended timeframe (usually 24–48 hours after opening). Return tin to the fridge immediately after service.