Kaluga Caviar Recipe

Keep the Kaluga caviar refrigerated until just before serving. Place a small metal or glass bowl inside a larger bowl filled with crushed ice and set the caviar tin or jar on the chilled bowl to keep it cold during service.

Spoon the chilled crème fraîche into a small serving bowl. Stir in the finely snipped chives and season very lightly with salt if desired (remember caviar is salty). Keep refrigerated until plating.

Place the finely minced red onion in a tiny ramekin for guests to add sparingly.

Cut the lemon into small wedges and keep chilled.

Portioning the Caviar

Using a mother-of-pearl or other nonreactive spoon, gently scoop small portions (about 1 teaspoon / 1 tablespoon total per person depending on preference) of Kaluga caviar and transfer to the chilled serving dish. Do not press down; maintain the eggs' integrity.

Activate the yeast: stir the warm milk (100–110°F / 37–43°C) with the sugar and yeast in a small bowl. Let stand 5–7 minutes until foamy.

In a medium bowl, whisk together the flour and salt. Add the yeast-milk mixture and the egg yolk. Stir until a smooth batter forms. Cover and let rest 45–60 minutes in a warm place until slightly risen and bubbly.

Beat the egg white to soft peaks. Gently fold the whipped white into the rested batter until just combined, preserving some air for light blinis.

Heat a nonstick skillet over medium heat and brush lightly with vegetable oil. Drop 1 tablespoon portions of batter into the skillet to form small 2-inch rounds. Cook 1–1.5 minutes until bubbles appear and edges set, flip and cook another 30–45 seconds until golden. Transfer to a warm plate and keep covered. Repeat until batter is used (should yield about 10–14 blinis).

If desired, spread a very thin layer (about 1/2 teaspoon) of softened unsalted butter on warm blinis before topping.

Arrange warm blinis or toast points on a chilled serving platter. Place the chilled caviar bowl on top of the crushed-ice bowl in the center or to the side.

To serve each portion: using the nonreactive spoon, place about 1/2 to 1 teaspoon of crème fraîche onto a blini, add a small spoonful (about 1/2 teaspoon) of Kaluga caviar on top, garnish with a few snipped chives and a tiny bit of minced red onion if desired. Offer lemon wedge on the side to squeeze lightly.

Advise guests to eat the caviar toppings in one or two bites to appreciate texture and flavor. Keep the remainder of the caviar chilled on ice and return to refrigeration after service.

Clean serving utensils with nonreactive implements only and avoid metal contact with caviar to preserve flavor.