Petrossian Kaluga Caviar Recipe

Prepare the batter

In a small bowl, combine warm milk (about 100°F / 38°C), sugar and yeast. Let sit 5–8 minutes until foamy. In a medium bowl, whisk together flour and salt. Add beaten egg and melted butter to the milk/yeast mixture, then pour into the flour and whisk until smooth. Cover and let rest in a warm place 45–60 minutes until slightly puffed and bubbly.

Cook the blini

Heat a nonstick skillet over medium heat and brush with a little neutral oil. Using a tablespoon or small 2–3 inch ring (optional), drop batter to form small rounds (about 1–2 tablespoons batter each). Cook until surface is dotted with bubbles and edges look set, 1–2 minutes; flip and cook 30–60 seconds more until golden. Transfer to a warm plate and keep covered. Yield: about 18–24 small blini.

Keep warm

If making ahead, stack blini between layers of parchment and warm gently in a 200°F (95°C) oven for up to 20 minutes before serving. Brush with a little softened butter if desired.

Cook the eggs

Bring a medium saucepan of water to a gentle simmer. Add white wine vinegar and a pinch of salt. Carefully add eggs and simmer gently for 6–7 minutes for slightly jammy yolks (adjust to 5 minutes for very soft, 8–9 for firmer).

Shock and peel

Immediately transfer eggs to an ice water bath and chill at least 5 minutes. Gently crack and peel the eggs, then halve or quarter each egg depending on desired presentation. Place cut eggs yolk-side up on a small platter and keep refrigerated until assembly.

Prepare crème fraîche spread

In a small bowl, combine crème fraîche, minced shallot, chopped capers, lemon juice, 2 tablespoons of the sliced chives, 1/2 teaspoon salt, and 1/4–1/2 teaspoon freshly ground black pepper (to taste). Stir gently and taste; adjust salt/pepper/lemon as needed. Chill until ready to serve.

Plate the caviar

Place the caviar tin or a small serving dish of Kaluga caviar on a chilled plate or on a bed of crushed ice to keep cool. Use a mother-of-pearl spoon (or bone/wood) to serve portions. Keep the caviar cold until the last moment.

Assemble individual bites

To assemble: spread a small dollop (about 1 teaspoon) of the crème fraîche mixture onto each blini (or on the side if serving family-style). Place a piece of egg (half or quarter) on top of some blini or beside others. Gently spoon about 1/2 teaspoon to 1 teaspoon of caviar atop the crème fraîche or the egg. Sprinkle with additional snipped chives and a few chopped capers if desired. Serve immediately.

Arrange blini, egg halves, and small spoons of caviar on a chilled serving platter. Provide lemon wedges, extra crème fraîche, and additional chives on the side. Instruct guests to take a blini, add a little crème fraîche, a piece of egg (optional), and finish with a small amount of caviar — enjoy in one or two bites. Store any unused caviar tightly covered in the coldest part of the refrigerator and consume the same day.