Add Kaluga Caviar Recipe
Make Add Kaluga 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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Jewels of the Sea
Method
Jewels of the Sea
Chill and prepare service
Place a shallow serving bowl on a bed of crushed ice or in a larger bowl filled with ice to keep the caviar chilled while serving. Keep the Kaluga caviar refrigerated (0–4°C / 32–39°F) until just before plating.
Prepare blini or toast points
If using blini: warm them gently in a skillet over low heat with a light smear of unsalted butter for about 30–60 seconds per side until just warm (do not brown heavily). If using toast points: lightly toast bread, trim crusts, cut into small triangles, and spread a thin layer of butter while still warm.
Portion crème fraîche
Spoon the crème fraîche into a small bowl and season lightly with 1/8 tsp sea salt and 1/16 tsp freshly ground black pepper. Stir gently to combine. Taste and adjust seasoning very lightly; crème fraîche should remain delicate so it doesn't overpower the caviar.
Plate each canapé
Place warmed blini or toast points on a platter. Using a small spoon, place about 1 tsp of crème fraîche in the center of each blini/toast. Using the non-reactive spoon, gently spoon approximately 1/4 oz (about 1 heaping teaspoon) of Kaluga caviar on top of the crème fraîche. Avoid spreading or pressing the roe to preserve individual pearls.
Garnish and finish
Sprinkle a small pinch of minced chives over each caviar-topped canapé. Optionally add a very light dusting of lemon zest over a few canapés and place the reserved lemon wedge on the serving platter for guests.
Serve properly
Set the platter over the ice-filled serving bowl so the caviar remains chilled. Provide the non-reactive spoon for guests to add more caviar if offered from a larger tin. Advise guests to enjoy each canapé in one or two bites to appreciate texture and flavor. Keep any unused caviar refrigerated and consume within manufacturer-recommended time after opening (usually 24–48 hours).