Ossetra Sturgeon Caviar Recipe

Chill and prepare serving vessel

Place the small chilled non-metal bowl inside the larger bowl. Fill the larger bowl halfway with ice and add a little cold water to create an ice bath. Nest the small caviar bowl on the ice to keep it cold during service.

Open and spoon caviar

Keep the caviar tin cold until ready to serve. Open the tin just before plating. Using a mother-of-pearl, bone, or wooden spoon (avoid metal), gently transfer the caviar into the chilled serving bowl. Do not press or mash the eggs—use gentle scooping motions to preserve pearls. Place the caviar bowl on the crushed ice presentation bed so it sits cold but not submerged.

Portion size

Serve approximately 0.5 ounce (15 g) per person for a tasting portion. Adjust quantities proportionally for larger groups.

Warm and butter blini or toast

If using premade blini, warm them briefly on a dry skillet over medium heat or in a 350°F (175°C) oven for 2–3 minutes until just warm. Spread a thin layer of softened unsalted butter on the warm blini or toast points. Place on a serving plate and keep covered lightly so they stay warm.

Prepare crème fraîche

Spoon the crème fraîche into a small chilled serving bowl. Smooth the top and place it among the small bowls for accompaniments.

Prepare eggs

If not already cooked, hard-cook eggs: place eggs in cold water, bring to a gentle boil, then simmer 9–10 minutes. Cool in ice water and peel. Separate yolks and whites. Mash the yolks finely with a fork (or pass through a sieve for very fine texture) and place in a small bowl. Finely dice the egg whites and place in a separate small bowl.

Prepare onions and chives

Finely dice the red onion into very small pieces so it complements but does not overpower. Snip chives into thin 1/8-inch pieces. Place each in small serving bowls so guests can add to taste.

Lemon and finishings

Cut the lemon into thin wedges. Arrange lemon wedges with the other accoutrements. Place small spoons for each accompaniment so guests can compose bites.

Set the service

Arrange the caviar bowl on its ice bed at the center of the service tray or table. Surround with small bowls containing crème fraîche, mashed yolk, diced whites, diced red onion, snipped chives, lemon wedges, blini, and toast points.

How to eat

To enjoy, take a blini or toast point, add a small smear of crème fraîche (about 1/2 tsp), a tiny pinch of mashed yolk (optional), a few diced whites or onion if desired, and finish with a small spoonful (1/4–1/2 tsp) of Ossetra caviar. Garnish with a single snip of chive or a squeeze of lemon if preferred. Use the mother-of-pearl spoon to serve caviar to avoid metallic taste.

Storage after opening

After service, reseal the tin as well as possible, keep refrigerated and consume within 48–72 hours for best quality. Keep the tin cold on ice while serving, and avoid prolonged exposure to room temperature.