Caviar Uga Classic Baeri 50g Recipe

Name: La Petite Maison (LPM) Dohas Caviar Uga Classic Baeri 50g Recipe
Cook time: 20 min
Total time: 20 min
Yield: 12 servings
Ingredients: 1 to taste Baeri caviar (50 g tin); 2 tbs Unsalted butter (very soft) or blini butter alternative; 12 pieces Small buckwheat blini (approx. 6 cm / 2.5 in); 4 tbs Crème fraîche; 2 tsp Finely chopped chives; 1 tsp Finely chopped shallot (optional); 2 pieces Lemon wedges; 6 pieces Toasted white bread (thin slices) or potato rosti; 1 to taste Mother-of-pearl spoon (for serving); 2 cups Ice (crushed) for serving bed; 1 to taste Freshly cracked black pepper; 1 glass Cold vodka or chilled champagne (optional, for pairing)

Inspired by La Petite Maison (LPM) Doha

Time20m

Serves12

Make Caviar Uga Classic Baeri 50g Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Caviar & Accompaniments

1 to taste Baeri caviar (50 g tin)

2 tbs Unsalted butter (very soft) or blini butter alternative

12 pieces Small buckwheat blini (approx. 6 cm / 2.5 in)

4 tbs Crème fraîche

2 tsp Finely chopped chives

1 tsp Finely chopped shallot (optional)

2 pieces Lemon wedges

6 pieces Toasted white bread (thin slices) or potato rosti

1 to taste Mother-of-pearl spoon (for serving)

2 cups Ice (crushed) for serving bed

1 to taste Freshly cracked black pepper

1 glass Cold vodka or chilled champagne (optional, for pairing)

Method

Caviar & Accompaniments

Chill and prepare the service

Place 2 cups of crushed ice in a shallow bowl or small serving tray. Set the unopened 50 g tin of Baeri caviar on top of the ice to keep chilled until just before serving. Keep mother-of-pearl spoon refrigerated or at room temperature; do not use metal utensils to avoid flavor alteration.

Prepare blini and toasts

If using store-bought blini, warm them gently in a skillet over low heat for 30–60 seconds per side until just warm (do not brown). If using thin toasted white bread slices, lightly toast until golden and cut into rounds to match blini size. If using potato rosti, reheat until crisp. Spread about 1/2 teaspoon of the very soft unsalted butter on each blini or toast, leaving a small margin at the edge.

Plate crème fraîche and garnishes

Spoon a small dollop (about 1/2 teaspoon) of crème fraîche onto each buttered blini or toast. Sprinkle a small pinch (a scant 1/8 teaspoon) of finely chopped shallot on half of the blini if desired. Lightly scatter a small amount (a pinch) of chopped chives over all blini. Keep lemon wedges on the side for guests to use sparingly.

Open and check the caviar

Carefully remove the tin from the ice, dry the exterior quickly with a clean cloth, then use the mother-of-pearl spoon to gently lift off the lid. Do not shake the tin. Smell briefly to ensure freshness (clean, sea-like aroma).

Serve the caviar

Using the mother-of-pearl spoon, place about 4–5 grams (approximately 1/2 teaspoon) of Baeri caviar on each prepared blini or toast — this recipe yields roughly 12 servings from a 50 g tin. Alternatively, present the tin on the ice and let guests serve themselves using the spoon. Avoid pressing or spreading the eggs; place gently to preserve texture.

Finish and pair

Optionally finish each caviar-topped blini with a tiny pinch of chives and a single drop of lemon if desired (use sparingly — lemon can overpower). Offer freshly cracked black pepper to taste, though many purists avoid pepper. Serve immediately with chilled vodka or champagne alongside.

Storage after opening

If any caviar remains, reseal the tin tightly (replace inner membrane if provided), return it to the coldest part of the refrigerator (0–4°C), and consume within 48–72 hours for best quality. Do not freeze once opened.