Bjork Oscietra* Recipe
caspian sturgeon, farm-raised in belgium
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Ingredients
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Caviar & Accompaniments
Optional Garnishes & Pairings
Method
Caviar & Accompaniments
- 1
Prepare toast points
Preheat oven to 180°C (350°F). Lightly brush both sides of the thinly sliced sourdough or brioche with melted unsalted butter. Arrange in a single layer on a baking sheet and bake 6–8 minutes until golden and crisp, flipping once at halfway. Remove and let cool to room temperature.
- 2
Season crème fraîche
In a small bowl, stir the crème fraîche with the finely chopped shallot, 1/2 teaspoon sea salt, and 1/4 teaspoon white pepper. Taste and adjust seasoning. Fold in 1 tablespoon of the snipped chives, reserving the remainder for garnish. Chill until ready to serve.
- 3
Prepare serving bed
If serving on ice, fill a shallow serving dish with crushed ice and wipe a small glass or metal bowl dry for the caviar tin. This keeps the caviar chilled without direct contact with ice. Alternatively, use a chilled mother-of-pearl spoon and serve on a chilled platter.
- 4
Plate caviar
Open the caviar container just before serving. Spoon the Oscietra caviar gently into the dry serving bowl using a mother-of-pearl or non-reactive spoon. Avoid metal spoons which can impart taste. Place the caviar bowl onto the bed of ice or a chilled plate.
- 5
Final assembly
Arrange toast points around the caviar. Put the seasoned crème fraîche into a small serving dish beside the caviar. Sprinkle the remaining chives over the crème fraîche and caviar edge. Add lemon wedges and capers (if using) to the platter. Offer microgreens or dill tips for optional garnish.
- 6
Serving etiquette
Advise diners to take a small amount of crème fraîche on a toast point, then a small spoonful of caviar. Squeeze a tiny drop of lemon if desired. Serve immediately with chilled vodka or Champagne.
Optional Garnishes & Pairings
- 7
Rinse and drain capers briefly, pat dry and place in a small bowl for guests to add sparingly. Scatter microgreens or dill tips around the platter for color.
- 8
Keep the remainder of the caviar chilled and sealed in its tin; consume within manufacturer’s recommended time once opened (typically 24–48 hours).
- 9
Chill glassware and the chosen beverage (vodka or Champagne) well in advance and serve very cold alongside the caviar.