Caviar Recipe

Prepare serving surface

Fill a shallow bowl or serving dish with crushed ice until about two-thirds full. Pour the 100 ml cold water over the ice to create a stable, cold bed for the caviar tin or dish.

Temper butter and warm carriers

If using brioche rounds, lightly brush each with 1/2 teaspoon of room-temperature unsalted butter and warm in a 180°C (350°F) oven for 3–4 minutes until just golden. If using blini, rewarm gently on a dry skillet over medium-low heat for 30–45 seconds per side; keep warm covered with a clean towel.

Plate caviar safely

Open the chilled caviar tin carefully. Using a non-metallic spoon (mother-of-pearl, bone or gold-tone recommended) transfer the caviar onto a small chilled mother-of-pearl or glass serving bowl (about 50–75 g capacity). Set that bowl into the ice bed so the caviar remains cold. Do not mix or press the eggs.

Prepare crème fraîche accompaniment

In a small bowl, combine the 4 tablespoons crème fraîche with the finely chopped shallot and half (1/2) of the chopped chives. Stir gently to incorporate. Keep chilled until serving.

Prepare egg yolk garnish (optional)

If using the pasteurized egg yolk, place it in a small ramekin. Using the back of a spoon, lightly loosen the yolk so it is soft but intact; this can be placed as a rich garnish on a blini if desired. Keep chilled until plating.

Finish and serve

Place the chilled caviar bowl on the ice bed at the center of the platter. Arrange warm blini or brioche rounds around it. Spoon small quenelles (roughly 1 teaspoon each) of the crème fraîche mixture onto each blini or provide a small serving spoon so guests may top themselves. Offer the egg yolk as an optional extra. Garnish the platter with the remaining chopped chives and microgreens or dill sprigs. Provide non-metallic spoons for serving and a small tasting plate for each guest.

Pour chilled vodka in shot glasses or serve a chilled, very dry Champagne. Between bites of caviar, sip the chosen beverage to cleanse the palate.

When tasting, take a small amount of caviar on the back of the hand or on the blini, note the texture, brine level and nutty Osetra flavor. Allow the eggs to pop gently on the tongue rather than chewing them.

Leftover caviar: keep the tin sealed and refrigerated on ice if possible; consume within 24–48 hours for best quality.