White Sturgeon Caviar Recipe

Inspired by Barndiva

Time25m

Serves4

Make White Sturgeon Caviar Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Chill and prep
Keep all perishable ingredients cold: the caviar, crème fraîche, and blinis should be refrigerated until ready to assemble. This preserves texture and delicate roe flavor.
2
Warm the blinis
Gently warm the mini blinis in a dry skillet over medium heat for 1–2 minutes per side, or until just warm and lightly toasted. Do not overcook; they should be pliable and not crispy.
3
Base the blinis
Place a small dollop of crème fraîche on each warm blini. This creates a cool, creamy base that complements the briny caviar.
4
Portion the caviar
Carefully portion the white sturgeon caviar. For each blini, use about 1/2 teaspoon (approximately 2.5 g) of caviar and gently place it atop the crème fraîche without pressing too hard.
5
Garnish
Finely mince the shallots and set aside. Finely chop the chives. Garnish each caviar-topped blini with a tiny amount of minced shallot, a light sprinkling of chives, and serve with a lemon wedge on the side for brightness.
6
Season lightly
Finish with a light sprinkle of sea salt and a touch of freshly ground black pepper. These seasonings should enhance, not overwhelm, the caviar’s flavor.
7
Plate and present
Arrange the blinis on a chilled platter. If possible, serve with non-metal spoons (mother-of-pearl or glass) to preserve the caviar’s texture and flavor, and present immediately to ensure maximum freshness.