Cafe Caviar Recipe

Chill service bowl and ice

Place a shallow serving bowl in the freezer for 10–15 minutes. Fill a larger serving dish halfway with crushed ice and set the chilled bowl on top so it nests in the ice to keep the caviar cold without direct contact with melting water.

Prepare caviar

Keep the unopened tin of ossetra chilled until ready to serve. When ready, dry the tin with a clean towel, open it, and carefully transfer the caviar to the chilled serving bowl using a mother-of-pearl or bone spoon to avoid metallic taste. Smooth the surface gently.

Set the caviar bowl on the ice-filled larger dish immediately and serve with the reserved spoon beside it.

Prepare eggs

Hard-cook two eggs (bring to a gentle boil for 9 minutes), cool in ice water, peel, and separate whites from yolks. Mince whites and yolks separately into small pieces and place in individual small serving dishes.

Prepare shallot, chives and capers

Peel and finely dice the shallot into very small pieces. Finely chop the chives. Rinse the capers to remove excess brine and pat dry. Arrange each garnish in its own small ramekin so guests may select as desired.

Prepare crème fraîche and butter

Spoon crème fraîche into a small chilled bowl. Lightly whip the unsalted butter until soft and place on a separate dish or pipe into a small ring for an elegant presentation.

Place lemon wedges on the tray and keep toasted blinis, brioche rounds, melba toasts, and crackers in a separate basket or plate so they remain crisp.

Seasoning and serving

Place the flaky sea salt and white pepper on the garnish tray so guests may add a light touch if desired. Demonstrate a classic tasting approach: on a blini or toast, add a small smear of crème fraîche or a dot of butter, a pinch of egg white, a pinch of yolk (if desired), a few chives or shallot, a couple of capers, a squeeze of lemon (very light), then top with 1/2–1 teaspoon of caviar. Do not over-salt; the caviar is already delicate and savory.

Serve immediately, keeping the caviar spooned from the chilled bowl. Offer chilled vodka or champagne alongside if desired. Refill crushed ice as it melts to maintain temperature; do not let caviar sit in melting water.