Gold Imperial Osetra Recipe

In a medium bowl whisk together flour, baking powder, sugar, and salt.

In a separate bowl whisk the egg with milk and melted butter until combined.

Fold the wet ingredients into the dry until just combined; small lumps are fine. Let batter rest 10 minutes while you prepare other components.

Heat a nonstick skillet over medium-low and brush lightly with melted butter. Drop batter by tablespoonfuls to make 1 1/2–2 inch blinis. Cook 1–1½ minutes until bubbles form and edges set, flip and cook 30–45 seconds until golden. Keep warm on a tray in a low oven (200°F/95°C). Makes about 24 small blinis.

Grate the peeled Yukon gold very finely and squeeze out excess moisture in a clean towel or paper towels; you want only a tablespoon or so of potato puree to add body.

In a bowl combine crème fraîche, grated potato, snipped chives, lemon zest, salt, and white pepper. Stir until smooth and chill at least 20 minutes to let flavors meld. Taste and adjust seasoning. Transfer to a piping bag or small bowl for assembly.

Place eggs in a pot and cover with cold water by an inch. Bring to a gentle boil, turn off heat, cover and let sit 10 minutes. Transfer eggs to an ice bath for 5 minutes, then peel.

Halve eggs lengthwise and remove yolks into a bowl. Mash yolks with mayonnaise, Dijon, white wine vinegar, salt, and black pepper until smooth.

Spoon or pipe the yolk mixture back into egg whites. Lightly dust with smoked paprika if desired. Chill until ready to assemble.

Keep oysters on ice until serving. If not already shucked, shuck oysters just before serving and place each on a bed of crushed ice to stabilize.

If shrimp are not cooked, poach in simmering salted water for 2–3 minutes until opaque, then immediately chill in ice water. Pat dry and keep chilled.

Place the chilled oysters on a serving platter over crushed ice. Top each oyster with a small dollop (about 1/4 tsp) of Yukon chive crème fraîche and finish with a small spoonful (about 1/2 tsp) of Gold Imperial Osetra caviar. Garnish each oyster with a few chive snips and a lemon wedge on the side.

Arrange blinis on a separate platter or individual plates. Spread or pipe a small teaspoon of Yukon chive crème fraîche onto each blini, top with a cooked shrimp (or a half shrimp if using larger ones), and finish with 1/4–1/2 tsp caviar and a tiny snip of chive.

For deviled eggs, add a small dot (about 1/4 tsp) of Yukon chive crème fraîche onto each filled egg, then top with 1/4 tsp caviar and a few chive pieces. Lightly dust with smoked paprika if desired.

Arrange all components (oysters, blinis with shrimp, deviled eggs) on a single service platter or on separate plates as preferred. Scatter microgreens or dill sparingly for color. Serve immediately with lemon wedges and chilled champagne or chilled vodka if desired.