Caviar Recipe

Prepare toasts or blinis

If using a baguette: preheat oven to 350°F (175°C). Slice baguette into 24 thin rounds (about 1/4 inch). Lightly butter each side with softened butter, place on a baking sheet, and toast 6–8 minutes until golden and crisp, flipping once. If using store-bought blinis, warm them briefly in the oven for 3–4 minutes or according to package instructions. Cool on a rack.

Make the cream cheese spread

In a medium bowl, soften the cream cheese with a spatula until smooth. Stir in lemon zest, lemon juice, and 1 teaspoon freshly ground black pepper until evenly combined. Fold in 2 tablespoons finely chopped chives. Taste and adjust seasoning — add up to 1/4 teaspoon salt if desired (note: caviar and salmon are salty, so keep salt minimal). Transfer spread to a piping bag fitted with a plain round tip or to a small bowl for spooning.

Portion cream cheese onto toasts

Pipe or spoon about 1 tablespoon of the cream cheese spread onto each toast/blini, spreading to cover the surface but leaving a small border so the topping sits neatly.

Add smoked salmon

Tear or fold thin slices of smoked salmon into bite-sized pieces and place one small rosette or fold atop the spread on each piece (about 1/4 ounce salmon per toast). Gently press so the salmon adheres to the spread.

Top with caviar and garnish

Using a small spoon, place approximately 1/2 teaspoon of caviar on top of each salmon-topped toast. If you prefer smaller amounts, use a toothpick to portion the caviar. Garnish each piece with a few snips of fresh chives and a light crack of black pepper to taste.

Arrange canapés on a chilled platter. Keep refrigerated until ready to serve (no longer than 30–45 minutes once assembled to protect texture of toasts and quality of caviar). Serve with lemon wedges on the side if desired. Leftover spread can be kept in an airtight container refrigerated for up to 3 days; store caviar separately and consume according to package instructions.