Kaviari Baeri Royal Caviar (20g) Recipe

Chill and prep caviar

Keep the 20 g Baeri Royal Caviar refrigerated until just before service. Transfer the caviar from its tin to a chilled nonreactive bowl (preferably glass or mother-of-pearl spoon) and cover lightly with plastic wrap while you prepare other components so it stays cold; do not salt or mix—serve as-is.

Prepare crème fraîche and chives

Portion the crème fraîche into four small quenelle-like dollops (about 1 tsp each) or into a small ramekin for guests to spoon. Finely snip the chives and divide into four small pinches for sprinkling over each blini or crisp.

Soft-boil and peel quail eggs

Bring a small saucepan of water to a gentle simmer. Using a slotted spoon, lower 4 quail eggs into simmering water and cook for 2 minutes for soft-set yolks. Immediately transfer eggs to an ice bath for 2 minutes to stop cooking. Gently crack shells and peel; halve each egg lengthwise and set cut-side up on a plate. Keep refrigerated until assembly.

If using store-bought blinis, warm them gently: preheat oven to 150°C (300°F) or set a skillet to low heat. Brush both sides lightly with melted butter and warm in the oven for 5–7 minutes or in the skillet 1–2 minutes per side until just warmed through and slightly golden. Keep covered with a clean towel to stay warm.

If using prepackaged crisps, transfer to a shallow bowl and sprinkle lightly with 1 tsp fine sea salt if they are unsalted. If making house-made potato crisps: thinly slice potatoes on a mandoline, rinse and dry thoroughly, fry at 175°C (350°F) until golden and crisp (about 2–3 minutes), drain on paper towels and season immediately with sea salt. Cool slightly before plating so they remain crisp.

Arrange 4 warm blinis on a chilled plate and place 6 crisps to the side (or distribute crisps among individual plates).

On each blini place a small dollop (about 1 tsp) of crème fraîche. Using a mother-of-pearl spoon or small flat spoon, place roughly 5 g of Baeri Royal Caviar (about a small mound = 1/4 of the tin) gently on top of the crème fraîche—avoid pressing or spreading; maintain the pearls' shape. Repeat for 3 blinis. Reserve the remaining caviar for additional blinis or service.

Garnish each caviar-topped blini with a pinch of finely snipped chives. Place two halved quail eggs on the plate alongside the blinis and crisps (one egg per two blinis), or alternatively, top one blini with a halved quail egg and a small spoonful of caviar for a composed bite.

Serve immediately with lemon wedges on the side for guests who prefer a light squeeze, and chilled champagne or vodka. Advise guests to eat each canapé in a single or two bites to appreciate the texture and flavor contrast. Keep any leftover caviar refrigerated and consume within 24–48 hours per producer guidance.