Café Caviar Recipe

Chill dish and prepare ice bed

Place a shallow serving bowl inside the refrigerator for at least 10 minutes. Fill a larger bowl with crushed ice and set the chilled shallow bowl on top of the ice to create a cold bed for the caviar. This keeps the caviar at optimal temperature during service.

Open and transfer caviar

Carefully open the 1 oz tin or jar of beluga caviar. Using a mother-of-pearl or bone spoon (avoid metal to prevent metallic taste), gently transfer the caviar into the chilled serving bowl placed on the ice. Keep the caviar level and avoid pressing or crushing the eggs.

Plate garnishes

Arrange the garnishes on a small chilled platter or individual portions: place the crème fraîche in a small ramekin or spoon, lightly spoon the finely chopped shallot and chives into separate tiny piles, place the grated egg yolk and diced egg white side by side, and arrange 6 toasted blini or unsalted crackers. Add lemon wedges to the platter. If serving warm blini, lightly butter them with the optional unsalted butter and keep them warm briefly before serving.

Serve

Set the caviar bowl on the crushed-ice bed at the center of the table. Present the garnish platter alongside. Encourage diners to use the mother-of-pearl spoon to take small amounts of caviar and place atop a blini or cracker with a small dollop of crème fraîche and a few sprinkles of chopped chive or shallot, a pinch of grated egg yolk, or a squeeze of lemon to taste. Season with freshly ground black pepper if desired (do not salt).

Storage note

If not consuming the entire tin immediately, reseal tightly and keep refrigerated. Consume within 24–48 hours for best quality. Do not freeze.