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Ingredients
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Caviar
Accompaniments - traditional
Accompaniments - optional
Tools & service
Method
Caviar
- 1
Chill and inspect
Remove the tin or jar of Royal Belgian Ossetra caviar from refrigeration and keep it chilled on ice until ready to serve. Inspect the seal and aroma: caviar should smell clean and briny, not fishy.
- 2
Open
Using a mother-of-pearl or other non-metallic spoon, gently open the tin or jar. Metal can impart an off-flavor. Leave the caviar in its original container and place that container into the chilled serving bowl set over crushed ice to keep it between 0–4°C (32–39°F).
- 3
Portion
Spoon the caviar gently with the non-metallic spoon into small tasting portions on individual blinis or toast points at the table. For a 30 g tin plan approx. 6 small tastes (about 5 g each). Avoid stirring or mashing the roe—serve the pearls intact.
Accompaniments - traditional
- 4
Prepare blini/cracker bases
Warm mini blini briefly (15–20 seconds in a microwave or 2–3 minutes in a warm oven at 120°C/250°F) or bring plain crackers to room temperature. If using brioche, lightly toast and let cool so the caviar isn't exposed to heat.
- 5
Assemble condiments
Spoon approximately 1/2 teaspoon of crème fraîche onto each blini or cracker. Sprinkle a small pinch (about 1/8 teaspoon) of finely diced shallot and a few strands of chopped chives over the crème fraîche. Alternatively offer crumbled egg yolk and diced egg white in small dishes for guests to add sparingly.
- 6
Finish with lemon
Offer the lemon wedges at the table but advise guests to use only a very light squeeze if desired — a single drop is sufficient to brighten the flavor without overpowering the caviar.
Accompaniments - optional
- 7
Butter or toast option
If serving with soft unsalted butter, spread a thin film on toast or brioche and place a small spoonful of caviar on top. This is richer and should be used sparingly so the salt and texture of the caviar remain the focus.
- 8
Tools & service
- 9
Service presentation
Place the chilled caviar tin in the bowl of crushed ice at center of the table with the mother-of-pearl spoon resting on the rim. Arrange blinis, crackers, crème fraîche, shallot, chives, egg components, lemon wedges and toasted brioche around it so guests can assemble. Do not use metal spoons to serve the caviar.
- 10
Eating note
Guide guests to taste a small amount of caviar on its own first to appreciate the texture and briny flavor, then try combinations with crème fraîche and chives. Use small portions — caviar is best enjoyed in delicate bites.
- 11
Storage after opening
Return any unused caviar to its tin, cover tightly, keep refrigerated and consume within 48 hours for best quality. Do not freeze once opened.
