Kaluga Reserve Caviar Service Recipe

Chill serving ware

Place the small serving bowl and spoons on a bed of ice or in the refrigerator for at least 20 minutes so everything is well chilled before plating. Keep the caviar in the coldest part of the refrigerator until last minute.

If using store-bought blini that are refrigerated or frozen, warm gently: for refrigerated blini, wrap in a clean towel and steam over a pot of hot water for 2–3 minutes or warm in a 120°C (250°F) oven for 3–4 minutes. For frozen, follow package instructions and cool to warm (not hot). Brush warmed blini lightly with softened unsalted butter.

Crème fraîche: transfer 1 cup crème fraîche to a small bowl and season lightly with 1/4 teaspoon fine sea salt and 1/8 teaspoon white pepper; stir gently to combine. Taste and adjust seasoning carefully — crème fraîche should remain clean and bright to support the caviar.

Shallot: mince shallot very finely and place in a separate small bowl so guests can add a little for bite.

Eggs: ensure hard-boiled eggs are fully cooled. Finely crumble 2 yolks and dice 2 whites; place each in their own small dishes to preserve texture contrast.

Chives: chop chives into very fine snips and transfer to a small bowl.

Lemon: cut 2 wedges and place on a small plate. Remind guests to use lemon sparingly — a light squeeze is enough.

Prepare chilled caviar bowl: nestle the small serving bowl into the ice-filled tray so it sits cold. Open the tin of Kaluga Reserve caviar at the last moment, wipe any condensation from the lid edge, and use the mother-of-pearl or other non-reactive spoon to transfer the caviar into the chilled bowl. Do not press or mash the eggs; spoon gently to preserve pearls.

Arrange garnishes: set the blini on a platter with a small dish of butter for guests who wish to spread it. Arrange the bowls of crème fraîche, shallot, egg yolk, egg white, chives, and lemon wedges nearby so guests can compose bites.

Service notes: serve 30 g of Kaluga Reserve caviar for 3–4 people as an appetizer (about 7–10 g per person). Offer non-metallic spoons for guests to take small amounts and place on a blini or lightly buttered toast point, add a small dollop of crème fraîche, a pinch of chopped shallot or chive, and finish with a few grains of egg yolk or a tiny squeeze of lemon as desired. Provide small forks or mother-of-pearl spoons for eating.

Storage and leftover guidance: if there is any leftover caviar, cover the tin tightly with its original lid, press plastic wrap directly onto the surface if needed to minimize air, and return to the coldest part of the refrigerator. Consume within 48 hours for best quality.