Organic Farm Raised Caviar Recipe
Served with Blinis, Toast, and Crème Fraîche
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
Blinis
Toast & Finishes
Method
Caviar & Accompaniments
- 1
Chill and prep
Place the unopened caviar tin or jar in the refrigerator for at least 1 hour to bring to serving temperature (chilled but not frozen). Keep crème fraîche chilled until ready to serve.
- 2
Make garnish mix
In a small bowl combine the finely minced shallot, chopped chives (reserve a pinch for garnish), and capers (if using). Zest half the lemon and squeeze 1 teaspoon of juice into the bowl; reserve remaining lemon half for guests. Stir gently and refrigerate until service.
- 3
Plate caviar
Just before serving, open the caviar and transfer the amount to a nonreactive bowl (mother-of-pearl, bone, or glass). Spoon small quenelles or mounds of caviar onto the serving bowl using the back of a spoon so each guest can take a portion. Keep the caviar chilled on a bed of crushed ice if serving family-style for more than 10 minutes.
Blinis
- 4
Make batter
Whisk together the flour, baking powder, sugar, and salt in a medium bowl. In a separate bowl, beat the egg then whisk in the warmed milk, sour cream or yogurt (if using), and the melted butter. Pour wet ingredients into dry and whisk until just combined; a few small lumps are fine. Let the batter rest 10 minutes while heating the pan.
- 5
Cook blinis
Heat a nonstick skillet or griddle over medium-low heat. Brush with a little melted butter. Drop batter by 1 tablespoon portions (about 2 inches across) onto the skillet, leaving space between. Cook 1–1½ minutes until bubbles form on the surface and edges set, then flip and cook another 30–45 seconds until puffed and lightly golden. Transfer to a warm plate and keep covered lightly with a clean towel while you cook remaining blinis. Yield: roughly 18–24 small blinis depending on size.
- 6
Toast & Finishes
- 7
Toast bread
Preheat oven to 375°F (190°C). Lightly butter each slice of baguette on one side and arrange buttered side up on a baking sheet. Bake 6–8 minutes until crisp and lightly golden. Alternatively, toast in a skillet over medium heat until golden on both sides. Keep warm.
- 8
Prepare crème fraîche
Spoon crème fraîche into a small chilled bowl. Add a small pinch of lemon zest and a few grinds of black pepper; stir gently. Taste and add up to 1/2 teaspoon lemon juice if you prefer a brighter flavor. Keep chilled until service.
- 9
Assemble and serve
On a serving board or individual plates, place warm blinis and toasted bread slices. Provide the chilled caviar, the bowl of crème fraîche, and the shallot-chive-caper mix. To serve, place a small dollop (about 1 tsp) of crème fraîche on a blini or toast, add a small spoonful (about 1/2 tsp) of caviar on top, and finish with a pinch of the shallot-chive mix and a small lemon squeeze to taste. Garnish with reserved chives or microgreens. Encourage guests to use mother-of-pearl or non-metal spoons to avoid metallic taste. Serve immediately.
