Caviar Beluga 30g Recipe

Chill serving vessel

Place a small bowl intended for the caviar tin into the freezer or fill with ice water for 10–15 minutes so the caviar stays cold while serving.

Prepare blini / brioche

Lightly butter the blini or thin brioche slices with the softened unsalted butter. Toast in a skillet over medium heat 30–45 seconds per side until lightly golden and warmed through. Keep warm, covered with a clean towel.

Mix crème fraîche garnish

In a small bowl, combine the crème fraîche, chopped chives, and minced shallot. Season very lightly with the optional fine sea salt and freshly cracked black pepper (remember caviar is salty; use sparingly). Stir gently and refrigerate until ready to serve.

Set the caviar

Remove the serving bowl from the freezer or drain the ice water. If using an ice bed, fill a larger bowl with crushed ice and place the chilled smaller bowl inside it. Transfer the 30 g Beluga caviar to the chilled bowl, using a drained tin and very gentle motions to keep the pearls intact.

Serve with accoutrements

Arrange the warmed blini or brioche on a platter. Place the bowl of crème fraîche relish next to the caviar. Provide lemon wedges and the mother-of-pearl spoon (or other non-metal utensil) so guests can take small portions of caviar and top with a dollop of crème fraîche and a squeeze of lemon if desired.

Tasting guidance

Advise guests to taste a small amount of caviar on its own first to appreciate texture and flavor, then try with a tiny amount of crème fraîche and a squeeze of lemon. Do not over-salt. Re-cover the tin/bowl with plastic wrap and return to the refrigerator between servings; consume the tin the same day once opened.