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Ingredients
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Caviar & Garnishes
Method
Caviar & Garnishes
- 1
Chill serving bowl
Place a shallow serving bowl or small metal/ceramic bowl inside a larger bowl. Fill the larger bowl with ice and add 250 ml cold water to create an ice bath. Set the smaller bowl in the ice bath to chill while you prepare garnishes (5 minutes).
- 2
Prepare garnishes
Finely chop the shallot and chives. Grate the hard‑boiled egg yolk and mince the egg white separately. Place each garnish in small chilled ramekins. Portion 60 ml crème fraîche into a small chilled dish. Soften 30 g unsalted butter and shape it onto a small plate or serve room temperature if preferred.
- 3
Toast blini or melba
If using blini, warm gently in a skillet over low heat or in a 160°C (325°F) oven for 3–4 minutes until just warmed through. If using melba toasts, arrange on a plate. Keep toasts warm but not hot — caviar should remain cold on them.
- 4
Open and transfer caviar
Using a non‑metallic spoon (mother‑of‑pearl, bone, or plastic), gently open the tin of Royal Osetra caviar. Carefully spoon the caviar into the chilled small bowl sitting in the ice bath. Level the surface gently — do not press or mash the eggs. Keep the bowl on the ice bath while serving.
- 5
Plate and serve
Arrange the chilled bowl of caviar in the center of the serving plate or keep the ice bath in place. Surround with ramekins of crème fraîche, chopped shallot, chives, grated egg yolk, minced egg white, and a small dish of softened butter. Place lemon wedges and toasted blini or melba toasts nearby. Provide non‑metallic spoons for serving. Recommend 10 g caviar per person as a tasting portion; total recipe yields ~4–6 small servings.
- 6
Eating suggestions
To enjoy: place a small dollop of crème fraîche or butter on a blini/toast, add a teaspoon of caviar, and finish with a pinch of shallot, chive, or a touch of egg as desired. Squeeze a whisper of lemon only if preferred — too much acid will overwhelm the caviar. Consume immediately; do not refrigerate once plated for extended periods.
