Caviar (20g) Recipe

Prepare blinis

Warm the blinis gently: place them in a single layer on a baking tray and heat in a 160°C (320°F) oven for 4–6 minutes until just warm and slightly crisp at the edges. Alternatively, warm in a dry nonstick skillet over medium-low heat for 30–45 seconds per side.

Poach quail eggs

Bring a small saucepan of water to a gentle simmer and add a splash of white vinegar (optional) to help coagulation. Crack each quail egg into a small cup. Using a spoon to create a gentle whirlpool is optional but helpful. Slip each quail egg into the simmering water and cook for 1 minute 15 seconds for a jammy yolk. Remove with a slotted spoon and transfer to a bowl of warm water to stop cooking while you finish the rest. Gently blot on paper towel when ready to use.

Assemble blinis

Place each warmed blini on a serving platter. Pipe or spoon approximately 1/2 teaspoon (about 0.5 tbs) of crème fraîche onto the center of each blini. Top each with a generous 1/2 teaspoon of caviar (divide the 20 g tin evenly among 8 blinis). Carefully halve each poached quail egg and place on top of 4 of the blinis (or place a whole quail egg on top of 2 blinis for a dramatic presentation), allowing the yolk to sit slightly exposed. Sprinkle finely snipped chives over each blini and finish with a very light grating of lemon zest and a few drops of lemon juice on each as desired.

Season each blini with a tiny crack of black pepper if desired. Serve immediately so blinis are warm and caviar is cool.

If using whole crisps, arrange them on a tray. Lightly brush or mist with the melted butter (about 1/8 teaspoon per crisp) and sprinkle evenly with a very light pinch of fine sea salt to taste. Bake in a 150°C (300°F) oven for 4–6 minutes to warm and slightly intensify flavor, or serve as-is for a crunchier contrast. Use these crisps as an alternate vehicle for caviar: smear a small dollop (about 1/4 tsp) of crème fraîche, top with a small spoonful of caviar and a snip of chive.

Arrange blinis and crisps on a chilled or room-temperature serving board. Keep the remaining caviar tin chilled on ice beside the platter for refills. Offer small mother-of-pearl spoons (or non-metal utensils) to prevent metallic taste when serving caviar. Estimate 1–2 blinis per person as a snack portion; present remaining components (chives, lemon, crème fraîche) so guests can adjust to taste.