Place a small serving bowl or dish in the freezer for at least 10 minutes. When ready to serve, nest the caviar tin or jar on a bed of crushed ice in the chilled bowl to keep it cold.

Prepare crème fraîche

In a small chilled ramekin, gently fold the chilled crème fraîche with the finely diced shallot, lemon zest, a pinch of sea salt, and a pinch of white pepper. Taste and adjust seasoning; keep chilled until plating.

Warm blini

Warm blini briefly in a skillet over medium-low heat for about 30–45 seconds per side until just warm and pliable, or microwave in a single layer for 10–12 seconds. Brush very lightly with melted butter after warming. Keep warm in a towel-lined dish.

Plating and service

Prepare the serving presentation: Remove the chilled serving bowl from the freezer and fill with the crushed ice. Place a small nest of ice in the center if using a shallow bowl, and set a small chilled ramekin (for the crème fraîche) on the ice so it remains cold.

Open the 50 g Kristal caviar tin or jar carefully. Using a mother-of-pearl spoon or a non-metal spoon to avoid metallic taste transfer, transfer the caviar to a small chilled serving dish or leave it in its original tin placed on the ice.

Arrange the warmed blini (and any optional toasts or potato rostis) on a serving plate. Place the chilled crème fraîche ramekin alongside the caviar. Add lemon wedges and micro chives to the plate for guests to garnish themselves.

To serve, instruct guests to take a warm blini, add a small dollop (about 1/2 tbs) of crème fraîche, then a small spoonful (about 5–8 g) of Kristal caviar. Finish with a snip of micro chive or a light squeeze of lemon if desired. Serve immediately.

Any unused caviar should be covered with plastic wrap (pressed gently to avoid crushing the eggs) and stored in the coldest part of the refrigerator. Consume within 1–2 days for best quality.