Caviar Service Recipe

Chill and prep

Place serving platter and all utensils on ice or in the freezer to chill. Chill the caviar until ready to serve.

Prepare a bed of crushed ice on a large platter to keep components cold.

Warm and butter blinis

Warm mini blinis briefly in a low oven or skillet, then brush both sides with melted butter and keep warm.

Prepare garnishes

Finely chop chives and dill; finely grate egg yolks; finely chop egg whites; slice cucumber into thin rounds. Cut lemon wedges if not pre-cut.

Base plating

Arrange bread points around the edge of the platter and place a few blinis on the central area. Place a small dollop of crème fraîche on each blini.

Caviar presentation

Carefully spoon a small mound of caviar onto each crème fraîche dollop using a non-metal spoon to avoid flavor taint. If serving on spoons, lay a caviar dot on each spoon as well.

Garnish and finish

Garnish each blini with a touch of crème fraîche and a small amount of caviar, then add a sprinkle of chopped egg whites, a tiny amount of grated yolk, a caper, a dill sprig, a sliver of cucumber, and a lemon zest twist. Add a lemon wedge for brightness. Ensure everything is presented over the ice bed for chilled service.