Caviar Recipe

Inspired by Doris Metropolitan New Orleans

Time2h

Serves4

Served with lime crème fraîche, cured egg yolk, pickled onion, red and golden beet puree, blinis

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Ingredients

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Caviar and Accompaniments

3 1/2 oz (100 grams) Caviar

7/8 cup (200 ml) Crème fraîche

2 tbs ReaLime juice

4 pieces Egg yolks

1 tsp Celtic sea salt

1 3/4 oz (50 grams) Red onion

1 piece Golden beet

1 piece Red beet

8.82 oz (250 grams) Flour

1 1/4 cup (300 ml) Milk

1/4 oz (7 grams) Yeast

1 piece Egg

1 3/4 oz (50 grams) Butter

1 tsp sugar

Method

Preparation and Assembly

Prepare the Lime Crème Fraîche

In a bowl, mix crème fraîche with lime juice and a pinch of salt. Set aside in the refrigerator to chill.

Cure the Egg Yolks

In a shallow dish, combine the egg yolks with salt. Cover and refrigerate for at least 24 hours until the yolks are firm. Once ready, carefully remove the yolks and grate or crumble them.

Pickle the Onion

Finely slice the red onion and soak in a mixture of vinegar and water for at least 30 minutes. Drain before serving.

Prepare the Beet Purees

Roast the red and golden beets until tender, about 45 minutes at 400°F (200°C). Once cooled, peel and blend separately with a little salt and olive oil until smooth. Adjust seasoning to taste.

Make the Blinis

In a bowl, combine flour, sugar, and yeast. In another bowl, mix milk, egg, and melted butter. Combine wet and dry ingredients and let the batter rest for 30 minutes. Cook small pancakes in a non-stick pan until golden on both sides.

Assemble the Dish

On each blini, place a dollop of lime crème fraîche, a spoonful of caviar, and top with cured egg yolk, pickled onions, and beet purees. Serve immediately.