Kristal Caviar 30g Recipe

Chill and prep

Keep the Kristal caviar chilled in its tin until just before serving. Remove caviar from refrigerator 5 minutes before plating so it loses its extreme chill but remains cold. Finely snip chives and set aside. Halve the lemon and have crème fraîche measured into a small bowl.

Warm blini

Gently warm the blini: heat a nonstick skillet over low heat. Add unsalted butter and let it melt and foam. Warm blini 30–45 seconds per side until just heated through and lightly browned at the edges. Avoid overheating — blini should be warm, not hot. Transfer to a serving plate and keep warm.

Place a warmed blini on a small serving spoon or plate. Using a small spoon, place about 1/2 tablespoon (approx. 8–9 g) of crème fraîche in the center of the blini and lightly smooth into a shallow well.

Using a mother-of-pearl spoon or other non-metallic spoon (metal can impart a metallic taste), gently spoon roughly 5 g of Kristal caviar (about a small pea-sized mound) onto the crème fraîche. Repeat so you have 6 blini topped with caviar, using the full 30 g.

Garnish each caviar-topped blini with a small sprinkle of minced chives (about 1/6 tbs per blini), a very small pinch of fine sea salt on the blini edge if desired, and a tiny grind of black pepper. If using, add a few grains of toasted buckwheat for crunch, a small amount of minced red onion or a halved quail egg beside the blini.

Finish each bite with a single quick squeeze of lemon over the plate (not directly over the caviar), to offer optional brightness. Serve immediately while blini are warm and caviar is cold.

Serve the Kristal caviar immediately after assembling. Provide mother-of-pearl spoons for guests to prevent metallic taste. Keep any unused caviar chilled and consume within 24–48 hours of opening according to producer recommendations.