1oz Kaluga Recipe

Prepare garnish dollop

Combine the crème fraîche and finely snipped chives in a small bowl. Stir gently to combine. Add the very fine lemon zest and a pinch of white pepper; taste and adjust so the dollop is bright and slightly tangy but not overpowering.

Chill caviar

Place a generous layer of cracked ice into a small chilled bowl or on the serving tray. Set the sealed tin or jar of Kaluga caviar on the ice for 2–3 minutes to bring it to service temperature (cold but not frozen). Use mother-of-pearl or a non-metal spoon to avoid metallic taste when serving.

Portion caviar

Open the caviar and, using the spoon, gently skim 1 oz (approx. 28 g) onto a chilled mother-of-pearl spoon or onto the center of a blini/brioche point. Keep the roe intact—do not mash or stir vigorously.

Toast and butter

If using blini: warm them briefly in a skillet over low heat or in a 300°F (150°C) oven for 3–4 minutes until just warm. Lightly butter each blini with a thin smear of softened unsalted butter. If using brioche points or melba toast, ensure they are lightly toasted and warm to touch.

Assemble bites

On each warmed blini or brioche point, place a small dollop (about 1/3 tsp) of the crème fraîche-chive mixture near the center. Gently spoon 4–5 grams (roughly 1/6 oz) of Kaluga caviar on top of the dollop so the eggs sit neatly without spilling. Garnish each with a whisper of lemon zest and a tiny grind of white pepper if desired.

Serve properly

Arrange the remaining caviar tin on the bed of cracked ice to keep cold. Provide the mother-of-pearl spoon for additional servings. Serve immediately with the plated blini/brioche points and a chilled glass of Champagne or a small shot of chilled vodka alongside if using.

Pour 60 ml of thoroughly chilled Champagne or premium vodka into a chilled flute or shot glass. Sip between bites of caviar to cleanse the palate and elevate the tasting experience.