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Ingredients
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Caviar
Accompaniments (optional)
Tools
Method
Caviar preparation & service
- 1
Chill and open
Place the sealed tin of caviar in the coldest part of your refrigerator for at least 30 minutes prior to serving; if you have ice, set the serving dish on a shallow bed of crushed ice to keep caviar cold during service. When ready, use a non-metal spoon (mother-of-pearl or plastic) to gently remove the lid.
- 2
Spoon and portion
Gently scoop 1/2 oz of caviar with the non-metal spoon, taking care not to crush the eggs. Transfer the caviar into the chilled serving dish. Level the surface lightly with the back of the spoon.
- 3
Optional garnishes
If using accompaniments, place about 2 tsp crème fraîche in a small side dish or put a small quenelle on each blini/toast. Sprinkle 1 tsp finely chopped chives over the crème fraîche or directly beside the caviar. Cut the lemon wedge in half and place on the serving plate for guests who want a light squeeze.
- 4
Prepare blini or toasts (if using)
If serving with blini, warm them gently in a pan over low heat for 30–60 seconds each side. If using baguette slices, lightly brush each slice with 1 tsp softened unsalted butter and toast in a hot skillet or under a broiler until just golden (about 1–2 minutes per side). Keep warm briefly before serving.
- 5
Assemble and serve
Provide small mother-of-pearl spoons for guests. Present the caviar chilled on its dish, with blini or buttered toasts, a small amount of crème fraîche with chives, and the lemon wedge. Advise diners to take a small amount of caviar (a few grams) on the spoon and enjoy it atop the blini or crème fraîche; avoid mixing with metal utensils or over-squeezing the eggs.
