1oz Belgian Ossetra Recipe

Chill and prepare service

Place a shallow serving bowl inside the refrigerator for 10–15 minutes before service to cool it. Place 1 cup of crushed or shaved ice in a larger presentation bowl or tray to create an ice bed that will hold the chilled serving bowl without direct contact between ice and caviar.

Prepare accompaniments

Lightly spread softened unsalted butter on the blinis or toasted brioche rounds and keep them on a small chilled plate. In a small ramekin combine the crème fraîche with the finely diced shallot and half the snipped chives; mix gently and season with a pinch (about 1/8 tsp) of flaky sea salt and a small grind of white pepper. Cut lemon into two wedges and set aside.

Open and rest the caviar

Remove the chilled serving bowl from the refrigerator and set it into the ice bed. Open the 1 oz Belgian Ossetra caviar tin or jar immediately before service. Use a mother-of-pearl or bone spoon to gently loosen any clumped eggs along the edges; do not stir vigorously. Keep the caviar chilled by placing the tin or the scoop of caviar into the chilled bowl on the ice bed. Avoid contact between ice and the caviar itself—nest the caviar container in the bowl so it remains cold but dry.

Plate and present

Place the chilled serving bowl with the caviar on the table. Arrange blinis or brioche rounds on a separate chilled plate. Put the crème fraîche and shallot mixture in a small serving dish alongside a small mother-of-pearl spoon reserved for the garnish. Garnish the crème fraîche with the remaining snipped chives and a light sprinkle (about 1/8 tsp) of flaky sea salt.

Service instructions

Demonstrate to guests how to serve: using the mother-of-pearl spoon, take a small amount (about 1/4–1/2 teaspoon) of caviar and place it on a buttered blini or brioche round. Add a small dollop (approximately 1/2 tsp) of the crème fraîche and shallot mixture, a tiny pinch of chives, and a brief squeeze of lemon if desired. Season only sparingly with flaky sea salt or white pepper; the caviar is delicate and should remain the star. Recommend one or two small tastes per guest to fully appreciate the texture and flavor.

Storage and leftovers

If there is any caviar left, reseal the tin or transfer to an airtight jar, wipe the rim dry, and keep refrigerated at 28–32°F (-2–0°C) if possible. Consume within 48 hours for best quality. Do not freeze. Discard any caviar that smells off or appears discolored.