Salmon-caviar Recipe

Preheat and prepare

Preheat the oven to 120°C (250°F). Line a rimmed baking sheet with parchment paper or lightly oil a shallow roasting pan.

Season the salmon

Pat the salmon dry with paper towels. Rub the skin and flesh lightly with 2 tbs olive oil. Season the flesh evenly with 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Zest half the lemon and squeeze the rest for juice; reserve juice for the emulsion and lemon slices for serving. Place the lemon zest and 6 sprigs of dill on top of the fillet and tuck any excess sprigs along the sides. Dot the top with small pieces of the 30 g butter.

Slow-bake the salmon

Place the salmon on the prepared sheet, skin-side down. Bake in the preheated oven until the internal temperature at the thickest part reaches 48–50°C (118–122°F) for a very tender, silky texture—this typically takes 25–35 minutes for a 1 kg center-cut fillet but check with a probe thermometer starting at 20 minutes. Timing will vary with thickness.

Finish and rest

When the salmon reaches target temperature, remove from oven and loosely tent with foil. Let rest 6–8 minutes; residual carryover heat will bring the fish to perfect doneness without drying. Transfer to a warm platter and discard the dill sprigs used for baking if desired, or leave for aroma.

Combine base

While the salmon bakes or rests, in a small bowl whisk together 1/2 cup sour cream, 1/4 cup mayonnaise, and 2 tbs crème fraîche until smooth and homogenous.

Season and emulsify

Add 1 tsp prepared horseradish, 1 tsp lemon juice, 1 tsp extra-virgin olive oil, 1/4 tsp sea salt, and 1/8 tsp white pepper. Whisk until the emulsion is silky and slightly thickened. Taste and adjust horseradish or lemon so the emulsion is bright but not overpowering — the caviar should remain the star.

Fold in caviar and chives

Gently fold in 60 g Royal Osetra caviar using a rubber spatula or spoon — do not overmix; you want discrete beads of caviar suspended in the emulsion. Fold in 1 tablespoon finely snipped chives. Cover and keep chilled until ready to serve, but bring back to cool-room temperature for a few minutes before plating if desired (cold vs. room temp will slightly change mouthfeel).

Plate the salmon: transfer a portion of the rested salmon to individual plates or a communal platter. Spoon 1–2 tablespoons of the caviar horseradish emulsion onto each portion or dot the emulsion alongside and place a small mound (about 1/2–1 tbs) of additional caviar on top for visual contrast if you have extra. Garnish with microgreens or additional dill and a lemon wedge.

Serve with toasted brioche or blini: warm the toasted brioche or blini and serve on the side so guests can spread a little emulsion and caviar on bread with a flake of salmon.

Notes: keep caviar refrigerated until just before serving. Handle caviar gently with a non-metal spoon if possible. All components are portioned for approximately 6 servings.