1oz Caviar Recipe

Chill and prepare serving platter

Place a small shallow bowl or rimmed serving dish on a larger platter. Fill the larger platter with crushed ice (about 2 cups) and set the small bowl on top — this keeps the caviar chilled without direct contact with ice. Keep the unopened caviar tin refrigerated until ready to serve.

Prepare blini

Warm the blini gently in a 300°F (150°C) oven for 4–6 minutes or on a nonstick pan over low heat for 1–2 minutes per side until just warm. Spread about 1/4 teaspoon of softened unsalted butter on each warm blini; season lightly with a microscopic pinch of sea salt if desired.

Prepare crème fraîche and garnishes

Spoon the crème fraîche into a small bowl and stir in the finely diced shallot and half the snipped chives (reserve remaining chives for finishing). Cut lemon into wedges. Place a small spoon (mother-of-pearl if available) by the caviar — avoid metal spoons which can affect flavor.

Open caviar and portion

Open the caviar tin carefully. Using a non-metal spoon, gently scoop 1/2 to 1 teaspoon of caviar and place it on top of a prepared blini with a small dollop (about 1/2 teaspoon) of the crème fraîche–shallot mixture. Repeat to make 6 canapés, distributing the 1 oz of caviar evenly (roughly 6–8 small spoons total).

Garnish and finish

Top each canapé with a few snips of the reserved chives and a tiny grind of black pepper if desired. Serve the caviar bowl on the ice bed so it stays chilled; arrange the blini or optional chips/brioche around the bowl. Provide lemon wedges on the side; diners may squeeze a whisper of lemon over a bite if they choose.

Serving notes

Recommend one ounce of caviar serves 2–4 people as an appetizer (depending on portion size). Encourage guests to taste the caviar on its own first to appreciate the flavor, then try with crème fraîche and garnishes. Keep unused caviar refrigerated and consume within 24–48 hours of opening for best quality.