Caviar Recipe

Chill and prepare serving dish

Place a serving bowl or wide shallow dish inside a larger bowl that will hold ice. Fill the larger bowl with ice and cold water to create an ice bath. Set the inner serving bowl on the ice so it sits chilled.

Remove the caviar from refrigeration 5–10 minutes before serving to take the chill off slightly (do not leave at room temperature longer). Keep the tin sealed until ready to serve to preserve aroma and texture.

Open the caviar tin carefully. Using a mother-of-pearl or metal spoon, transfer the caviar into the chilled serving bowl. Do not mash — gently level the roe so the pearls remain intact. Keep the caviar bowl sitting on the ice bath while serving to maintain a temperature just above freezing.

Prepare crème fraîche garnish

In a small bowl, combine crème fraîche, finely chopped shallot, half the snipped chives, kosher salt and white pepper. Stir gently to combine and taste; adjust seasoning sparingly. Cover and chill until serving.

Prepare eggs

If not already done, hard-boil eggs: place eggs in a pot, cover with cold water, bring to a gentle boil, then remove from heat and let sit 9–10 minutes. Cool in ice water, peel, separate yolks from whites. Crumble yolks and finely dice whites; place each in small separate serving dishes.

Prepare blinis/bread

Warm blinis or brioche slices briefly (if desired) at low oven temperature (250°F / 120°C) for 5–7 minutes or toast until just warm. Lightly butter each blini or toast with a smear of unsalted butter and arrange on a platter.

Arrange lemon wedges, remaining snipped chives, egg yolks and whites, and crème fraîche near the chilled caviar so guests can build bites. Provide the mother-of-pearl or metal spoon for serving and small spoons for garnishes if desired.

To serve: using the spoon, place a small amount (about 1/2–1 tsp) of caviar on a buttered blini or toast. Add a small dollop of crème fraîche, a sprinkle of crumbled yolk or egg white as preferred, a snip of chive and a tiny squeeze of lemon if desired. Eat in one or two bites to experience the texture and flavor.

Keep the caviar bowl on ice while serving and return the tin to refrigeration promptly after service. Any leftover caviar should be covered and refrigerated and consumed within 24–48 hours according to producer recommendations.