Kaluga Caviar, Semillon Verjus Recipe
Make Kaluga Caviar, Semillon Verjus Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Verjus reduction base
Chive crème fraîche and garnishes
Assemble and serve
Method
Verjus reduction and base prep
- 1
Make Semillon Verjus Reduction
In a small saucepan, combine Semillon verjus and granulated sugar. Bring to a gentle simmer over medium heat and reduce until thick and syrupy, about 8–10 minutes. Remove from heat and whisk in fine sea salt. Allow to cool slightly.
- 2
Chive crème fraîche
In a small bowl, fold chopped chives into crème fraîche with lemon zest and a pinch of salt. Chill briefly to meld flavors.
Finish and plating
- 3
Warm blinis
Warm the mini blinis briefly in a dry skillet over medium heat, about 1–2 minutes per side, until just pliable and warm.
- 4
Assemble
Place a small dollop of chive crème fraîche on each blini. Top each with Kaluga caviar (about 8–14 g per blini, depending on size).
- 5
Sauce and garnish
Drizzle a few drops of the verjus reduction around the blinis. Garnish with a light sprinkle of chopped chives and a tiny pinch of lemon zest. Serve immediately.
