Caviar Bite Recipe

Prepare crema

Place the smoked salmon, mascarpone, sour cream, lemon juice, and rinsed capers in a small food processor or use an immersion blender. Pulse until smooth and homogenous but still slightly textured (about 10–15 seconds). Scrape down the sides and pulse once more. Taste and season with a pinch of black pepper; do not add salt because the salmon and capers are salty.

Transfer the crema to a small piping bag or a plastic bag with a corner snipped off. Chill in the refrigerator for at least 15 minutes to firm up slightly before plating (can be made up to 24 hours ahead; keep covered).

If using store-bought blinis or crisps, warm them briefly in a 300°F (150°C) oven for 3–4 minutes to make them just crisp and warm. If using homemade blinis, follow your blini recipe and keep them warm. Brush each crisp lightly with a small amount of neutral oil to give a subtle sheen and prevent sogginess from the crema.

Remove the crema from the refrigerator and snip the tip of the piping bag to create a roughly 1/4–1/2 inch opening. Pipe a small rosette or dollop (about 1/2 tsp) of salmon crema onto the center of each warmed crisp.

Using a mother-of-pearl or small spoon, gently place about 1/2 oz (a small quenelle or half-teaspoon) of Tsar Nicoulai Reserve caviar on top of the crema. Handle the caviar gently to preserve the pearls.

Finish each bite with a small sprinkling of lemon zest (a light dusting), a few finely snipped chives (about 1/4 tsp per bite), and one micro dill frond. Grind a tiny extra pinch of black pepper over the assembled bite if desired.

Serve immediately on a chilled serving tray or small spoons to keep the caviar cool. Each assembled bite should be consumed in one to two small bites to appreciate the texture contrasts.