Caviar The Only Recipe
Caviar THE ONLY Siberian Sturgeon Baerii (30g)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Caviar & Accompaniments
Optional pairings & tools
Method
Caviar & Accompaniments
- 1
Chill serviceware
Place the small serving bowl and the caviar tin (still sealed) in the refrigerator for at least 20 minutes before serving. If you have a tray with crushed ice ready, set it on the table to keep the bowl cold.
- 2
Prepare blini
Warm the blini briefly: preheat a nonstick skillet over low heat and warm each mini blini for about 30–45 seconds per side until just warm (do not brown). Alternatively, warm in a 160°C (320°F) oven for 4–6 minutes. Keep covered lightly with a clean towel to stay soft.
- 3
Cream garnish
In a small bowl combine the crème fraîche, finely chopped chives, finely chopped shallot, flaky sea salt, and white pepper. Stir gently to combine and taste; adjust salt sparingly. Transfer to a small chilled ramekin.
- 4
Butter
Bring unsalted butter to room temperature so it is soft and spreadable (about 15–20 minutes at room temperature). If you prefer, clarify the butter lightly by melting and skimming; for classic presentation use softened butter spread on blini instead of crème fraîche.
- 5
Prepare serving bed
Fill a shallow serving tray or large plate with the crushed ice to create a cold bed. Place the chilled serving bowl in the center of the ice so it sits firmly and remains cold throughout service.
- 6
Open and plate the caviar
Carefully open the chilled tin of Caviar THE ONLY (30 g). Using a mother-of-pearl or ceramic spoon (avoid metal), gently spoon the caviar into the chilled serving bowl. Smooth the top lightly—do not press or mash the eggs. Place the bowl on the prepared ice bed immediately to keep it cool.
- 7
- 8
Service notes
To serve, place a small dollop (about 1/2 tsp) of crème fraîche or a smear of butter on a blini, then gently top with a teaspoon (about 5 g) of caviar. Squeeze a very light drop of lemon if desired and finish with a few chive threads. Advise guests to eat it in one bite to appreciate texture and flavor. Use the mother-of-pearl spoon to transfer caviar to avoid metallic taste.
Optional pairings & cleanup
- 9
Beverage pairing
Serve chilled vodka in shot glasses (very cold) or chilled dry Champagne in flutes. Small sips between bites highlight the caviar's saline, nutty finish.
- 10
Cleanup & storage
If any caviar remains, reseal the tin if possible, wipe the rim clean, and keep refrigerated at 0–4°C. Consume within 24–48 hours for best quality. Wash serving utensils gently by hand.
