Name: Blu Livingstons H AUTE CAVIAR Recipe
Cook time: 30 min
Total time: 30 min
Yield: 8 servings
Ingredients: 4 oz Malossol sturgeon caviar (or high-quality substitute); 24 each Blini (small buckwheat pancakes), warm; 4 tbsp Unsalted butter, softened; 1 cup Crème fraîche; 1 cup Sour cream; 1 each Fresh lemon; 2 tbsp Chives, finely snipped; 2 tbsp Red onion (or shallot), very finely minced; 4 each Eggs, hard-boiled; 2 tbsp Unsalted blanched almonds, toasted and roughly chopped (optional garnish); 2 tbsp Capers, small, drained (optional); 12 each Microgreens or dill fronds (for garnish); 1 tsp Cracked black pepper; 0.5 tsp Sea salt; 1 lb Ice (for serving bowl)

Method

Haute Caviar Service

Chill and prepare serving setup

Place a shallow service bowl or platter in the refrigerator to chill for at least 15 minutes. Fill a smaller metal or glass bowl with crushed ice (about 1 lb) and set it in the chilled platter so the caviar container will sit on the ice during service. Keep the caviar refrigerated until ready to plate; do not leave unopened tin out more than 15 minutes before service.

Prepare condiments — creams and lemon

In a small mixing bowl, stir together the crème fraîche and sour cream until smooth. Taste and add 1/4 tsp sea salt and 1/4 tsp cracked black pepper. Keep chilled. Cut the lemon in half; reserve one half for thin wedges for service and juice the other half to yield approximately 1 Tbsp of fresh lemon juice.

Prepare eggs and aromatics

Peel the hard-boiled eggs and separate yolks from whites. Finely grate or mash the yolks with a fork until powdery; set aside in a small ramekin. Finely dice the egg whites and set in a separate small ramekin. Mix the finely minced red onion (or shallot) and snipped chives together and place in a small serving dish. Keep all components chilled until assembly.

Warm blini and butter

Warm the blini gently on a skillet over low heat for 20–40 seconds per side or in a 300°F (150°C) oven for 5–7 minutes until just warm; do not overheat. Place softened butter in a small dish for guests to smear if desired.

Open and check the caviar

Remove the caviar from refrigeration just before serving. Open the tin carefully; using a mother-of-pearl spoon (or bone/wood) to avoid metallic taste, transfer the caviar to a chilled small serving bowl set on the bowl of ice. Smooth the surface gently and avoid pressing down.

Plating the service

Arrange the chilled caviar bowl in the center of the ice bed. Surround with small bowls or dishes containing: crème fraîche and sour cream mixture, lemon wedges, grated egg yolk, diced egg white, minced onion/chives, capers, toasted almonds, and microgreens. Place a stack of warm blini and a small dish of softened butter nearby, plus mother-of-pearl spoons or small non-metal serving spoons (one per guest).

Assembly suggestion for guests

To serve: spread a light layer of butter on a warm blini (optional), add a small dollop (about 1/2 tsp) of crème fraîche mixture, place 1/2–3/4 tsp caviar on top, and finish with a pinch of grated egg yolk, a few chives or onion, and a squeeze of lemon if desired. Alternatively, offer on a lightly toasted blini with a smear of egg white dice for texture. Recommend portioning about 0.5–1 oz caviar per guest depending on preference.

Service notes and timing

Keep the caviar over ice throughout service and do not leave at room temperature for longer than 30 minutes. Replenish ice as needed. Store any unused caviar sealed and refrigerated; consume within 48 hours after opening for best quality.

H Aute Caviar Recipe