Add 1/2oz Siberian Baerii Caviar Recipe

Warm butter and prepare crème fraîche

If using blini or crostini that benefit from a touch of warmth, gently warm 1 tsp unsalted butter in a small skillet over low heat until melted (about 20–30 seconds). Brush or brush-swipe the warm butter onto 4 toasted blini/crostini or place a small pat on 4 warm potato rosti. Keep bases warm but not hot, as excess heat will degrade the caviar's flavor and texture.

Mix crème fraîche garnish

In a small bowl combine 2 tablespoons crème fraîche (or sour cream) with the finely snipped chives, 1/8 tsp freshly ground black pepper and a light squeeze (~1/8 of the lemon) of fresh lemon juice. Stir gently and taste; add up to 1/8 tsp flaky sea salt only if needed. Reserve chilled until plating.

Prepare serving surface: If presenting on an ice bed, mound 2 cups crushed or shaved ice on a shallow serving dish to keep the caviar chilled. Place a small mother-of-pearl spoon or non-metallic spoon next to the caviar; metal can impart an off-flavor.

Portion the caviar: Using the non-metallic spoon, gently loosen the texture of the 1/2 oz Siberian Baerii caviar in its tin or container by lightly stirring once or twice. Avoid crushing the eggs. Scoop 1/2 oz (approximately the whole portion provided) onto the center of one warmed or room-temperature blini/crostini/potato rosti, forming a neat mound about 1 tablespoon in volume.

Add crème fraîche and finish: Place about 1/2 tablespoon of the prepared crème fraîche mixture adjacent to or under the caviar mound so each bite can enjoy both. Alternatively, pipe a small quenelle (use two spoons) next to the caviar. Zest a tiny amount of lemon peel over the top (a whisper, ~1/8 tsp of zest) and finish with a very light pinch (~a few flakes) of flaky sea salt on the base (not directly on the caviar) if desired.

Garnish and serve: Sprinkle the 1 tsp of finely snipped chives lightly over the crème fraîche and around the garnish. Serve immediately with the reserved non-metallic spoon. If serving multiple pieces, repeat for each base, keeping any unused caviar chilled on ice and covered until ready to serve.

Unopened Siberian Baerii caviar should be kept refrigerated and used by its best-before date. Once opened, cover and keep chilled on ice and consume within 24–48 hours for optimal texture and flavor. Do not freeze. Avoid metal utensils and excessive heat.