Restaurants›Blu Livingston›Add Kaluga Caviar 1oz Recipe

Add Kaluga Caviar 1oz Recipe

Inspired by Blu Livingston

Time45m

Serves6

Make Add Kaluga Caviar 1oz Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Kaluga Caviar Addition

1 oz Kaluga caviar (1 oz jar)1 tsp Unflavored chilled unsalted butter1 tsp Fresh chives, finely snipped1 tsp Fresh lemon juice2 tbs Crème fraîche or strained sour cream1 pinch Freshly ground black pepper6 each Blini or lightly toasted brioche slices

Method

Kaluga Caviar Addition

Chill and prepare

Ensure the Kaluga caviar is well chilled. Keep the jar in the coldest part of the refrigerator (not the door) for at least 30 minutes before serving to maintain bead integrity and flavor.

Prepare base

Put 2 tablespoons of crème fraîche (or strained sour cream) into a small chilled bowl. Stir in 1 teaspoon fresh lemon juice and 1 teaspoon finely snipped chives. Add a pinch of freshly ground black pepper. Do not add salt — the caviar is naturally briny.

Prepare vehicle

Lightly warm 6 blini or lightly toast 6 thin slices of brioche until just warm and slightly crisp at the edges. Brush each with a thin film (about 1/8 teaspoon) of unsalted chilled butter to add richness and help the crème fraîche adhere.

Assemble

On each blini or brioche slice, place about 1/3 tablespoon of the crème fraîche mixture in the center. Using a small spoon, gently lift 1/6 oz of Kaluga caviar (approximately a heaping 1/2 teaspoon; for precision, divide the 1 oz jar into six portions) and place the caviar on top of the crème fraîche. Handle the caviar gently to avoid crushing the beads.

Finish and serve

Garnish each canapé with a light sprinkle of additional finely snipped chives if desired. Serve immediately while the blini/brioche are slightly warm and the caviar is cold. Provide mother-of-pearl or plastic spoons for any remaining caviar to avoid metallic taste from metal utensils.